All posts tagged japanese

  • 5: “The little things”

     

     

    Like a lot of my recent-graduate friends, I’ve been having a somewhat tumultuous summer. Full of confusion, heart-break, frustration, and general stress. In such occasions as these, it’s best to remember and relish the little things that make you happy. These are mine, I encourage you to think of yours.

    01 | Getting a question right during Jeopardy and/or Cash Cab. Before the contestants answer it, preferably.

    02 | Thinking I’m singing in pitch for half a second when I’m singing along with my ukulele.

    03 | Not checking my phone/facebook for a while and having a message from an old friend when I get back.

    04 | Writing with very inky pens.

    05 | Getting a lot of views on my blog. I’m a little narcissistic about it.

    And, as promised, some of the stickers from the Q-Club, a Japanese photo booth place,  Carissa took me to when I was in Denver last week:

  • Pork Katsudon

    Mmm.

    I tried Japanese food for the first time (that I was aware of, my mom could have snuck it in without me knowing) about a year or two ago. It was at Kiki’s Japanese Casual Dining in Denver, Colorado. I was too afraid to try anything new so I got something lame like teriyaki chicken. But luckily Evan got the Godzilla Bowl. It’s just a name for a super-sized beef & tofu katsudon. It was unbelievably good! I don’t think I’d tasted anything like it in Asian food. It’s rice, meat, with a lightly-sweet broth poured over it. Savory and filling. I day-dreamed about the next time we would be in Denver to order it for myself….

    Anyway, eventually I looked up a recipe so I could have it on call. So here it is. I can never seem to make it quite as well as Kiki’s, but it’s still delicious.

    Pork Katsudon Recipe — served with rice
    {Adapted from Visual Recipes}
    *they have great pictures of the steps

    ingredients for pork:

    • 3 pork chops (I used pork steak because I had it on hand)
    • 1/2 C flour
    • 1-2 eggs
    • salt/pepper
    • 3/4 C panko crumbs
    • oil for frying

    ingredients for sauce:

    • 1/4 medium white onion
    • 1/2 onion leek, sliced thinly
    • 1 tsp brown sugar
    • 1/4 c mirin
    • left over eggs

    01| Season meat on both sides with salt & pepper and dredge in flour. Dip into egg then dredge into Panko crumbs.

    02|Pan fry until golden brown.

    03| Sauce: Simmer on low heat mirin, soy sauce, onion, leek, and brown sugar. Depending on how you like your broth-vegetable ratio, you may want to add more mirin & soy sauce, I usually do.

    04| When it starts to boil, add remaining egg. (I  add a second egg because I like eggs) Swirling gently without breaking it. Tips: Don’t let it get too hot to much because it gets foamy. And let the egg cook a little before swirling it.

    Serve: Serve in a bowl of rice with pork on top and source poured over all of it. Serves 3-4.

    I use about 3 cups (dry) jasmine rice.