Kyoto Cooking Circle monthly recipe
"YOSHOKU"(1)
- Deep Fried Meat Patty with Cabbage,
Refreshing Creamy Potato Salad -
menu"Yoshoku" is a variation of Japanese dishes since the 19th century. People in those days must have been astonished that this style of cooking used ingredients such as butter and meat, but came to accept these dishes as trendy foods. Gradually Japanese people began to prepare Yoshoku dishes at home and the style became a part of typical Japanese homemade cooking. Curried rice, hamburger-steak, and omelettes are examples of Yoshoku dishes.
Today we'd like to introduce “Deep-fried meat patty" and "Potato Salad". These recipes have been altered by KCC to be more nutritious. You can easily find these ingredients in the supermarket. That way, you can enjoy cooking "Deep-fried meat patty" and "Potato Salad" in your own home.

(1)Japanese dishes which have originated in other countries (mostly Western countries) but have been altered with Japanese ingredients and to suit Japanese tastes


　　　　　　　　　　　　　　　　　
■ Deep-Fried Meat Patty
Ingredients (4 servings)：
150g of minced meat (your choice of beef or pork or chicken)
A(1/2 small onion, 150g of cabbage)
Ｂ(4Tbsp of bread crumbs, 3Tbsp of milk, an egg,
1/3 tsp of salt and pepper
deep frying batter（4Tbsp of flour, an egg + 2Tbsp of water, bread crumbs）
Oil for deep frying
Directions:
  1. Finely Chop A(onion and cabbage)
  2. Put minced meat in a bowl. Add A & B and mix well with your hands.
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  3. Divide it into 8 portions and form into 8 patties.
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  4. Put the egg, flour and bread crumbs in 3 separate shallow trays. Dredge flour on both sides of 3. Pat off excess flour then dip into beaten egg. Place the patties onto bread crumbs. Cover the top of the meat with crumbs. Repeat this process on all patties.
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  5. Start deep-frying when the oil temperature reaches 170℃. Deep- Fry the patties on each side until they turn brown.
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  6. Serve with sauce.

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    ☆Variations☆
    If you grill 3 instead of frying., It will be "Hamburger-steak with Cabbage".
    If you roll the mixture with cabbage and stew it with soup, it will be called "Rolled Cabbage"
■ Refreshing Creamy Potato Salad
Ingredients (4 servings)：
250g peeled potatoes + 150CC of water
1/2 small onion
2 boiled eggs
seasoning A(1/3 tsp of salt, a dash of pepper , 1/2 or 1 Tbsp of vinegar)
mayonnaise sauce( 2 or 3Tbsp of mayonnaise, 2 or 3Tbsp of plain yogurt)
parsley for garnish
Directions:
  1. Peel the potatoes and cut into 3cm cubes. Place them in boiling water in a deep pan.
  2. Slice 1/2 onion and soak it in water for a few minutes. Drain excess water from the slices with the strainer.
  3. When the water reaches a rapid boil, turn the temperature down and keep boiling with the lid on for 3 minutes.
  4. Check potatoes with a stick. When they are soft and easily pierced, open the lid and increase boiling temperature to boil away the water.
  5. When all of the water is evaporated, turn off the heat and add seasoning A.
  6. Put the onion into the pan and allow the potatoes to cool.
  7. Finely chop the boiled eggs and add the egg and mayonnaise sauce to the potatoes and sprinkle parsley over the top.
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    ☆Variations☆　　

    This potato salad calls for extra yogurt to complement the rich taste of the minced cutlet. If you don’t like the slightly sour taste, you can add more mayonnaise instead of yogurt. Chopped ham, tuna, cucumber, raisins and apple are also delicious additions to this salad.


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