Katsu curry

Katsu curry is just a variation of Japanese curry with a Chicken Cutlet on top. You can use a store-bought block of Japanese curry roux, which is commonly used in Japanese households. The Chicken Cutlet brings the Japanese curry up to the next level. It’s so delicious and filling.
 

Curry

• 400g / 0.9lb onion sliced into 1cm / ⅜” wide pieces
• 250g / 0.6lb potato cut into 1.5cm / ⅝” cubes
• 100g / 3.5oz carrot sliced to 7mm / ¼” thick pieces 
• 1 tbsp oil
• ½ packet of 230g / 0.5lb Japanese curry
• 800ml / 1.7pt water
• 4 cups cooked rice (hot)
• 4 Chicken Cutlets cut into 2.5cm / 1” wide strips (note 3)

Condiment (optional)

• 4 tbsp fukujinzuke

Instructions

1. Add oil to a pot and heat over medium high heat.

2. Add onion and sauté for a few minutes or until the onion becomes translucent and edges start getting slightly burnt.

3. Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of the vegetables starts getting cooked.

4. Add water and turn the heat up to bring it to a boil. Then reduce the heat to medium low and simmer for about 7 minutes or until the vegetables are nearly cooked through (note 4).

5. Break the curry roux cake into small blocks along the lines and add them into the pot. Stir gently to blend the curry roux.

6. Reduce the heat to low, place a lid on and cook for about 10 minutes or until the curry roux is completely dissolved. Stir occasionally as the curry tends to stick to the bottom of the pot.

7. Check the consistency of the sauce. It should be like béchamel sauce. If it's too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well.

8. Turn the heat off.

Serving

1. Place a cup of hot cooked rice onto one side of a plate. Place the chicken cutlet pieces next to the rice, leaning them on the rice so that there will be a space to pour the curry.

2. Pour curry next to the chicken cutlet, put fukujinzuke on the side and serve immediately.
   
   
   

   

   
   

   
   

   
   

Japanese Rice

 Mastering the basics of Japanese cooking are important, so let's start with the dietary staple of Japan. Perfectly prepared Japanese rice should be light, fluffy, and slightly sticky when cooked, and this recipe will have you making sublime rice every time.

Ingredients

300g japanese short grain rice
360ml water

How To Prepare

1. 1. Place the rice in a bowl. Add some water and gently wash the rice with your hands in a swirling motion. Discard the water and repeat this process several times until the water is clear.
2. 2. Soak the rice in clean water for 30 minutes. Then drain the rice completely using a sieve.
3. 3. Place the rice in a heavy-bottom saucepan and add 360ml of water. Bring the rice to the boil over medium heat. Once boiling, reduce the heat to low and simmer for approximately 12 minutes. Keep the lid on until the rice is cooked.
4. 4. Turn the heat off and let the rice stand for 10 minutes to steam with the lid on.
5. 5. Using a wooden paddle, or spoon if not available, fluff the rice to help the excess moisture evaporate. Serve hot with your favourite Japanese dishes or by itself with rice seasoning if desired.

Gyoza

 Delicious Chinese dumplings that are prepared with flour dough and filled with a stuffing of pork, beef, shrimp or vegetables.

Ingredients

For the dough

• 1 lb flour
• 1 cup cold water (approximately)
• 2 pinches salt

For the stuffing

• A few rehydrated Chinese mushrooms (e.g. wood ears)
• A handful of fresh bean sprouts
• 1 carrot , shredded
• 1 lb ground beef
• 1 tablespoon sesame oil
• 1 stalk lemongrass
• 1 (1-inch) piece fresh ginger , grated
• ½ cup soy sauce
• 1 bunch cilantro

Instructions

Dough

• Mix the flour and salt. Add a little water and form homogeneous dough, not too soft. Do not add more water than necessary.
• Let the dough rest at least 45 minutes covered with a cloth in a dry place.
• Generously flour dough. Roll it in the pasta machine (ravioli position) and form very thin and wide strips that you will need to cut with a round cookie-cutter (ideally about 3-inch/8cm diameter).

Stuffing

• Slightly brown some green onions in a little oil and then add the stuffing ingredients in the order indicated above. Cook at high temperature just enough time to reduce the liquid, stirring constantly.
• Stuff raviolis (stuffing must be cold) and place them on a floured surface.
• To close the raviolis, you can use some cornstarch diluted in water.
• Place a little less than a tablespoon of filling in the middle of the wrapper. Fold the wrapper in two to form a semi-circle and pinch it at half point at the top.
• Pinch the wrapper over twice on each side of the initial middle pinch by folding about ¼ inch (5mm) of the wrapper. You will end up with 5 pinches therefore forming a fan-shaped dumpling.
• Three cooking modes are possible:-Steamed (zhēngjiao)- Boiled (shuijiao)- Fried (guotiē)
• You can choose to consume the jiaozi by themselves or in a broth of meat or chicken.

Dandan Noodles

Ingredients

For the chili oil

• 3 tablespoons of Szechuan pepper
• 1 stick Chinese cinnamon
• 2 anise stars
• 1 cup peanut oil
• 3 tablespoons red hot pepper flakes

For the meat and the sui mi ya cai

• 3 teaspoons soybean oil
• 8 oz. ground pork
• 2 teaspoons hoisin sauce
• 2 teaspoons Shaoxing wine
• 1 teaspoon black soy sauce
• ½ teaspoon Chinese five spice powder
• 1 oz. sui mi ya cai , canned mustard leaves

For the sauce

• 2 tablespoons sesame paste
• 3 tablespoons soy sauce
• 2 teaspoons brown sugar
• ¼ teaspoon Chinese five spice powder
• ½ teaspoon Szechuan pepper powder
• ½ cup prepared chilli oil
• 3 cloves garlic , very thinly sliced
• ½ cup hot cooking water , for the noodles

For the noodles and vegetables

• 16 oz. white Chinese noodles , fresh or dried
• 1 small bunch leafy vegetables , spinach, bok choy or choy sum
• 3 oz. crushed peanuts
• 2 scallions , cut into ½ inch (1 cm) pieces

Equipment

• Wok
• Skimmer

Instructions

Chili oil

• In a small saucepan, add the Szechuan peppercorns, Chinese cinnamon stick, star anise and oil.
• Over low to medium heat, heat slowly to a temperature of 350 F (170°C), then turn off the heat.
• Wait 10 minutes, then remove the peppercorns, cinnamon stick and star anise with a skimmer.
• Add the red hot pepper flakes and let them steep in the hot oil.
• Let the oil cool, and store it in a glass jar and in the refrigerator.

Meat and sui mi ya cai

• In a wok, heat 1 teaspoon of oil over medium heat and brown the ground pork.
• Add the hoisin sauce, Shaoxing wine, black soy sauce and Chinese five spice powder. Cook until all liquid has evaporated. Set aside.
• Heat the remaining 2 teaspoons of oil in another wok over medium heat, and sauté the sui mi ya cai for a few minutes. Set aside.

Sauce

• In a bowl, combine all the ingredients for the sauce. Taste and adjust the seasoning. Set aside.

Noodles and and vegetables

• Cook the noodles according to package directions and drain (keep water).
• Blanch the leafy vegetables in the noodle water and drain.
• Divide the sauce among six bowls followed by the noodles and leafy vegetables.
• Add the cooked pork and the sui mi ya cai on top.
• Sprinkle with peanuts and scallions. Serve immediately.

Sichuan Chicken

Sichuan chicken is an iconic dish of the Sichuan province cuisine. It consists of pieces of fried chicken that are sautéed in a slightly sweet, spicy sauce flavored with Sichuan pepper, green onions, garlic and dried red chilies. Usually is served with green onion strips and fresh coriander. 

Ingredients

For the chicken

• 12 oz. chicken fillet , cut into large 1 inch (2,5 cm) dice
• 2 egg whites
• ½ teaspoon salt
• ¼ teaspoon crushed Sichuan pepper
• 2 teaspoons soy sauce
• 4 tablespoons cornstarch
• Vegetable oil , for frying

For the sauce

• 4 dried red peppers , cut into strips
• 1 teaspoon freshly ground Szechuan pepper
• 2 cloves garlic , chopped
• 1 tablespoon chopped fresh ginger
• 4 scallions , greens and whites separated
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon shaoxing wine
• 2 tablespoons red pepper paste
• 2 teaspoons brown sugar
• ½ teaspoon salt , adjust to taste
• ½ teaspoon ground white pepper
• 1 small bunch fresh cilantro , chopped

Instructions

Chicken

• In a bowl, add the chicken, salt, pepper, soy sauce and cornstarch.
• Add the egg white and mix everything well until the chicken is coated.
• Heat an oil bath in a pan over medium heat.
• When the oil is moderately hot, delicately immerse the chicken pieces one after the other.
• Fry them over medium to high heat until golden brown and crispy.
• Drain, keeping 2 tablespoons of frying oil in the pan and reserve the chicken.

Chicken in sauce

• In the hot oil, add the dried red peppers and sauté for 1 minute over low to medium heat.
• Add the garlic, red pepper paste and ginger and brown them over high heat for 30 seconds.
• Then add the scallion whites and sauté for 1 minute.
• Add the ground Sichuan peppercorns and sauté for 30 seconds.
• Then add the soy sauce, shaoxing wine, sugar, vinegar and very little salt.
• Mix well.
• Pour in 4 tablespoons of water and let the sauce bubble and thicken slightly.
• Taste the sauce and add more chili paste, Sichuan pepper, sugar, salt, or vinegar, to taste.
• Stir in the fried chicken and stir over high heat for 1 minute until the sichuan sauce coats the chicken well.
• Sprinkle with ground white pepper and the green of the scallions.
• Garnish the Szechuan chicken with fresh cilantro leaves.
• Serve hot with noodles or fried rice.

Chow Mein

Chow mein are stir-fried noodles and vegetables, popular in China but also in India, Nepal, United Kingdom, and the US.

Ingredients

• 16 oz. chow mein noodles (or wonton mein, or lo mein)
• 1 small onion , thinly sliced
• 5 scallions , cut into about 1½ inch (4 cm) sticks
• 4 oz. bean sprouts
• 5 oz. bok choy , cut into small pieces
• 5 oz. Chinese cabbage , finely chopped
• 1½ tablespoons black soy sauce
• 1½ tablespoons light soy sauce
• 1½ tablespoons hoisin sauce
• 1 tablespoon sugar
• 2 tablespoons water
• 2 teaspoons sesame oil
• 6 tablespoons corn oil

Equipment

• Steamer basket
• Wok
• Pair of Chinese chopsticks
  
  

  Instructions

  Steaming of the noodles

  • Place the steamer basket with holes, over the steamer rack in a wok over high heat.
  • Pour in enough water, and start boiling the water.
  • Take the steamer rack out of the wok.
  • Separate and arrange the noodles in the basket.
  • Once boiling, return the steamer basket and noodles to the wok and cover for 10 minutes, over high heat.
  • Then quickly immerse the noodles in boiling water for 30 seconds.
  • Drain the noodles in a colander and let them rest for 1 minute.
  • Using a chopstick, separate the noodles.
  • Set aside.
  • Heat a large wok over medium to high heat for 2 to 3 minutes.
  • As soon as the wok is hot, add 2 tablespoons of corn oil and, when the oil is very hot but has not yet reached its smoking point, start to brown the white pieces of the scallions and the onion for about 1 minute.
  • Remove from the wok and set aside in a bowl. Reserve all the green stems of the scallions.
  • Heat the wok again and add 2 tablespoons of the corn oil, and, when the oil is very hot but has not yet reached its smoke point, add the noodles.
  • Do not flip or move the noodles until, at the bottom of the wok, they are crispy, about 3 minutes.
  • Then turn them over using two chopsticks or 2 wooden spoons.
  • When turned, add the remaining 2 tablespoons of corn oil along the perimeter of the noodles to help develop a nice crunch.
  • Let the noodles cook on this side for about 3 more minutes, pushing and moving them occasionally.
  • Letting the noodles cook well and crisp each side is one of the main keys to the success of this dish.

  Cooking of the vegetables

  • In a saucepan, bring a large amount of water to a boil and immerse the bok choy in it and cook for 10 minutes over high heat. Remove and drain.
  • In the same saucepan, bring a large quantity of water to a boil and immerse the Chinese cabbage in it, then cook it for 3 minutes over high heat. Remove and drain.
  • In a saucepan, bring a large amount of water to a boil. Put the bean sprouts in it and cook for 40 seconds over high heat. Remove and drain.
  • Make room at the bottom of the wok for the bean sprouts, bok choy and Chinese cabbage by spreading the noodles apart.
  • Place the bean sprouts, bok choy and Chinese cabbage in the wok, then cover them with noodles.
  • Cook the bean sprouts, bok choy and Chinese cabbage under the noodles for 40 seconds.
  • Add the scallions (the cooked white pieces + the reserved raw green stems) and the onion, and cook for 2 minutes.
  • Continue to separate the noodles using chopsticks or wooden spoons.
  • Mix all the sauces and pour them into the wok, mix everything together and cook for a minute.
  • Add sesame oil, stir and separate the noodles for another 1 to 2 minutes, or until the sauces have evaporated.
  • Serve immediately.

  Notes

  Chow mein means “fried noodles”. To the same recipe, it is possible to add chicken, beef, shrimp or tofu. In this case, the ingredient is added to the name of the dish. Example: chicken chow mein or beef chow mein.