Kyoto Cooking Circle monthly recipe
‘Pork cutlets filled with shiso-leaves and cheese, Vegetable side dishes,
Japanese vegetable soup with tofu (Kenchin-jiru), Steamed rice'

 Tonkatsu came to Japan from the west, but it has been adapted over time to suit Japanese taste. Let’s make a special Tonkatsu that is more suited to your tastes. Also we’ll try a salad side dish. In addition, we’ll introduce you to a typical Japanese vegetable soup, Kenchin-jiru, which contains Japanese root vegetables and tofu. We hope you’ll enjoy these Japanese home style dishes and steamed rice this autumn.

*Tonkastu; deep-fried pork cutlets with flour, beaten egg, bread crumbs.
*Kenchin :: Kenchin is a Chinese vegetarian dish brought from China by Zenmonks.


■ Tonkatsu (Pork Cutlets) filled with shiso-leaves and cheese, shred cabbage
Ingredients (4 servings)
16 pork chuck cuts (5mm thick) (for 8 pairs),
16 shiso-leaves, 8 sliced cheese,
*for breading; flour, 1 beaten egg, bread crumbs
salt, pepper, oil for deep-frying
* Miso sauce for Tonkatsu; 2 Tbsp miso, 2 Tbsp sugar (Sanontou),
3Tbsp mirin (sweet sake), 1 Tbsp sake, 2 Tbsp ground sesame seeds
Shredded cabbage
Directions:
1.Preparing shredded cabbage; Wash cabbage leaves, cut cabbage starting from the edge into julienne strips, and soak in water. After a while, drain cabbage into a basket.
2.Preparing Tonkatsu sauce; Put all sauce ingredients into a pan, and simmer it slightly while mixing.
3.Strike the surface of the pork with the side of the knife to make it flat, then sprinkle salt and pepper.
4.Make pair of pork sandwiches with 2 pieces of shiso-leaves and cheese.
5.Breading; Coat the pork with flour and shake off any excess. Dip the pork into the beaten egg, and then put the breadcrumbs over the pork and press lightly with hands.
6.Deep-frying; Place the pork into oil heated to 160 degree. Deep-fry for 5~6 minutes, turning over once. Remove from oil, and drain well.
7.Place the cabbage on a serving plate. Cut the pork into bite-size pieces and place cutlets on the plate. Drizzle the sauce directly onto the Tonkatsu.

☆Miso sauce for Tonkatsu
*It can be preserved in the refrigerator for a month.
*It can be used as Dengaku (sweetened-miso) for simmered tofu and vegetables.
Also we can use it for fresh vegetables as a dipping sauce.
Kenchin-jiru (Japanese vegetable soup with tofu)
Ingredients (for 4 servings):
100g radish, 50g carrot, 1/3 (50g)burdock root (rinse with vinegar water),
1/3 sheet of konnyaku, 2 taros, 1/2 cake of “cotton”regular tofu
1/2 pack of shimeji-mushroom, 1 bunch of green onion or mitsuba (trefoil),
A little sesame oil, 800cc dashi-soup
3~4 Tbsp miso, sake, soy-sauce
Directions:
1.Scrub the burdock root well and cut using the shaving cut technique. Soak pieces of burdock in a bowl with vinegar water to remove harshness.
2.Peel the skin of taros, wash thoroughly with salt to remove slime, and cut it into rounds.
3.Boil konnyaku briefly, and then cut it into thin strips.
4.Drain tofu and cut into cubes.
5.Cut radish and carrot into thin strips about 3mm wide.
6.Heat sesame oil in a soup pot, and fry all vegetables (except the green onion) quickly, add dashi-soup, and simmer until all ingredients become tender.
7.Add tofu cubes, then add miso, dissolving it with a whisk and add soy sauce and sake.
8.Place in soup bowls and sprinkle green onions (cut diagonally into 5mm slices). Sprinkle with grated ginger or seven-spice pepper.

* It is also delicious with a slice of pork, which is called Ton-jiru (Kenchin-jiru with pork).
*We can also make sumashi-jiru (clear soup) using sake, salt, and soy-sauce. (without miso)
■Quick pickles with cabbage and Ume-boshi (pickled Japanese plum)
Ingredients (for 4 servings):
4 cabbage leaves, 1 tsp salt,1~ 2 Ume-boshi, 1 sheet of kelp (5cm-square)
Directions:
1.Cut the cabbage coarsely, rub the cabbage with salt, and let stand for
10 minutes. When cabbages become tender, squeeze out excess water.
2.Put cabbage in a bowl, add the Ume-boshi (broken into small pieces), kelp (already cut into 1cm-squares), and mix together.
3.Put all ingredients into a plastic bag, put a plate on the plastic bag, and let stand for 30 minutes.
教室の詳細はKCC Blogをご覧下さいBlog


ページトップへ戻る  レシピページへ戻る
Back to the top of this page   Back to the RECIPE page 
Copyright(C) 2004, Kyoto Cooking Circle. All Rights Reserved : kyotocookingcircle@yahoo.co.jp


SEO [PR] J[h NG ^T[o[ SEO