Katsudon (Meat cutlets with egg and onions)

Oops I did it again!

Feel so proud of myself!

Don't mind my egocentrism. This is my blog afterall. Let me engage in some *pat pat* because it's not everyday that I have the time nor energy to experiment in the kitchen.

But a couple of weeks ago, I finally got down to trying this recipe!!!

And it was a huge success!!!! Tasted EXACTLY like in the restaurant! And it wasn't as hard as I had feared to cook!!! Ok, it was a bit tedious and our kitchen looked like a bomb exploded after that but it was sooo worth it!

My boys loved it and I even ate two portions! - Over two days of course!

This is a very typical Japanese homecooked meal and one can find it in most Japanese restaurants. It's similar to German schnitzels but instead of using regular breadcrumbs, most recipes call for "Panko" - Japanese breadcrumbs. The crumbs are larger and more crispy when one deep-fries it. I have not tried baking the cutlets in the oven although I have heard that this method works well too. 

The main tedious thing about this dish is the deep-frying of the cutlets as well as the fact that you'd have to assemble each portion individually. Other than that, it's quite manageable.

I wouldn't attempt to do it on weekdays though, due to the fact that I usually cook dinner with 2 kids running around me. But it's definitely a great meal for the weekend.

Do try it and let me know how you find it!

Ingredients (A) (about 6 servings):-

- 1 kg Turkey fillet  / Chicken fillet / Pork loins  (Schweinhals) (sliced thinly)
- Some onions (sliced thinly)
- 2 Eggs  (beaten for cutlet)
- 1 Egg (beaten for sauce)
- Panko crumbs
- Seaweed for garnishing

Sauce for 2 portions (B):

- 3 tsp Mirin
- 4 tsp Soya Sauce 
- 1 tsp Sake (optional)
- 3 tsp Sugar
- 1 tsp Dashi (soup stock powder)

1. Prepare the cutlets but slicing them thinly and seasoning with salt and pepper on both sides.

2. Coat them in flour, followed by some egg and some panko. Set aside.

2. Heat up some oil over high heat. Test the oil by dropping one piece of panko into the oil. It sound sizzle and float to the surface quickly.

3. Turn down the heat to medium-high and place the cutlets in the oil for about 2-3 minutes on each side until cooked thoroughly and golden brown.

4. Remove the cutlets and slice the cutlets such that the pieces are still connected a bit on one side. This is to ensure that the cutlets are more manageable for the next step.

5. Prepare the sauce by mixing all the ingredients (B) together in a bowl.

6. Boil 350 grams of water in a pot. Once water is boiling, add ingredients (B) and stir in onion.

7. Cover for about 2 minutes while the mixture boils.

8. Add cutlet into the mixture. 

9. Drizzle beaten egg over mixture and cover for 30seconds to 1 minute depending on how well you want your eggs done.

10. Serve some steamed rice in a bowl topped with the cutlets and garnished with some chopped seaweed.

Cook's notes: 

- If this is the first time you're doing this, I would advise you to take a look at a video first. This would give you a gauge of what to expect. Katsudon recipe on video

- My children preferred the chicken meat because it's more tender and easier to chew compared to pork. Turkey works well too. 

- Remember to cook your rice in advance because this dish requires the rice to be done by the time the cutlet is done. You wouldn't want your cutlet to be sitting too long in the sauce either because you want your meat crispy but not soggy.


Enjoy!

Okonomiyaki (Japanese Pancake)

I've been venturing into Japanese food lately.

It's no secret that hubby and I love all things Japanese. We would eat sushi every week if it only weren't so expensive here!

I have a Japanese friend in Stuttgart from whom I picked up some tips for Japanese cooking, but she's more of a cooking-by-feeling person. Without any recipes, I've been too lazy to research for recipes to experiment.

Until now that is! 

I've been getting bored with my daily cooking, so I knew that I needed a breath of fresh air in my kitchen.

Hence, when I saw that the Asian store where I usually go to started to stock up on Japanese condiments, I knew that this was my sign to venture into unknown territory!

I've  been wanting to try out Okonomiyaki for the longest time. It's simply savoury Japanese pancake that one can top with anything one wants.

The basic ingredients for the toppings would be cabbage and pork slices.

The best part about this meal is that you can put a hot plate on the table and do the cooking while talking to your guests. You can make one pancake after the next, without actually leaving your table. That would ensure that your pancakes are always eaten warm and quickly.

I did some research online and came up with my own version of Okonomiyaki. As a disclaimer, I ain't Japanese and neither am I a connoisseur of Japanese food, so feel free to modify the recipe according to your taste!

I still need to work on the aesthetics of my pancake and my pancake flipping skills but other than that, hubby and I loved it so much that we did the same dish again one week later! My boys are still (unfortunately) not too impressed with it, probably because they are not used to the taste of Japanese food... yet.

Having said that, Sammy loves salmon nigiri, but he doesn't like the taste of seaweed whereas Gabriel seems to enjoy salmon maki, together with the seaweed! I'm sure that it is only a question of time before my boys become mini converts too!

(Serving size: About 4 huge pancakes. Enough for a family of 4 with 2 guests)

Ingredients for the pancake mix: -

- 250 grams flour
- 2 eggs
- 300 grams Water
- 2 tsp Dashi powder

Toppings:-

- 1/2 a large Cabbage (chopped)  (I used Spitzkohl) 
- 500 grams Pork Fillet (thinly-sliced)
- 12 Shrimps (cut into small pieces)

- A bunch of Spring Onions (chopped)
- Katsuobushi (Fish flakes)
- Anori (Seaweed either sliced or in powdered form)
- Okonomiyaki Sauce
- Japanese Mayonaise (I used normal Mayo)

1. Make the pancake mix in a large bowl.

2. Add cabbage and shrimps to the pancake mix. Combine well. The final mixture should be viscous but still flow easily. This is to ensure that the pancake sticks

3. Heat some oil in a pan over medium heat. Pour the pancake mixture from step 2.

3. Place some slices of pork fillet on top of the pancake mix. Cover and cook until the pancake layer is done.

4. Flip the pancake carefully. I used a huge flat spoon. Let it cook uncovered for another 5 minutes or until done.

5. Serve on plate with toppings facing upwards. Spread Okonomiyaki sauce and Mayonaise generously on top. Sprinkle some Katsuobushi and Anori.

Enjoy!

Adapted from recipe here