Japanese Katsu Sandwich

This is an authentic Japanese Katsu Sandwich.  You’ve got to try it. 

I. Pork Chop Sauce Ingredients

Ketchup                           1 cup

Mirin                               ½ cup

Black rice vinegar            2 tablespoon

Worcestershire sauce        2 tablespoon

Oyster sauce                     1 tablespon

Hondashi                         ¼ teaspoon

Directions:

1. Measure all above ingredients into a small sauce pan and heat until boiling.  Then remove from heat to cool. 

II.  Onion Ingredients

Onion, shredded             ½ cup
Salt and pepper                   to taste

Chili oil                           ½ teaspoon

Directions:

1. Soak the shredded onion in water for 3-5 minutes to remove part of the spiciness.  Then drain the water. 

2. Sprinkle with salt and pepper onto the shredded onion, and mix in the chili oil.  Toss to coat. 

III. Pork Chop Ingredients

Pork chops                         4 pieces

Salt and pepper                 to taste

Oil                                     2 cups (preferably peanut oil)

Cake Flour                        ½ cup

Egg                                    1 piece

Water                                 1 tablespoon

Panko bread crumb            1 cup

Directions:

1. Season the pork chops with salt and pepper, let sit 5-10 minutes. 

2. Heat the two cups of oil in a sauté pan for frying the pork chops later.  Beat the egg and the water until blended to create an egg wash. 

3. Place the cake flour, egg wash, and panko bread crumb each into its own individual plates for dipping. 

4. Dip both side of the pork chops onto the cake flour, then the egg wash, then panko bread crumb.  Fry in the oil for about 4-5 minutes or until golden brown.  Drain and lace the pork chops onto paper towels to absorb excess oil. 

IV. Sandwich ingredients

Toasts                                  8 slices

Butter, salted                       2 tablespoon

Cabbage, shredded          1-2 cups

Tomato, sliced                     8 slices

Dijon mustard seed sauce    2 tablespoon (Optional)

Directions:

1. Heat a griddle or frying pan on medium low heat.  Spread butter onto one side of each slice of toast, place the toast, butter side down, onto the hot griddle.  Grill until golden brown and crispy.  Spread the other side with Dijon mustard seed. 

2.  Place the toast slices, Dijon mustard side up, onto serving plates.  Place the shredded cabbage, sliced tomato, shredded onions on top, then place the pork chop on top, drizzle with Pork Chop sauce.  Then place the toast on top, serve with salads or chips. 

Serving: 4

Salted Caramel Apple Dip

Ingredients

Sugar                                   1 ¼ cup

Heavy whipping cream           ¾ cup

Flaky sea salt*                          1 teaspoon

Apple, cored and sliced           6 heads

Directions:

1. Heat the sugar in a thick bottomed sauce pan until melted, stir constantly to ensure even melting. 

2. Add the heavy whipping cream slowly while stirring to the caramel after all the sugar have dissolved into liquid form.  Stir to ensure an even consistency. 

3. Add the flaky sea salt, stir to melt evenly, then pour caramel into a small bowl.  Serve with chopped apples and pears. 

*Best use good quality flaky sea salt, add a little at a time to ensure the right salt level. 

Serving: 1 cup

Summer Salad

This summer salad is one of my favorite salads of all times.  It hits all the right notes and doesn’t weight my stomach down.  Perfect for a hot summer day like today!!! A must try!

I. Balsamic dressing List of Ingredients

Ingredients

Garlic, minced                            1 teaspoon

Worcestershire sauce                  1 teaspoon

Sugar                                           1 teaspoon

Fresh lemon juice                        3 tablespoon

Black balsamic vinegar               3 tablespoon

Extra virgin olive oil                  ¼ cup

Canola or Vegetable oil              ¼ cup

Salt and pepper to taste

Directions:

1. Place the 4 serving plates into the freezer before staring to make the dressing.

2. Measure all ingredients into a lidded Tupperware, shake well until blended. 

II. Ingredients for the Summer Salad

A Ingredients

Lettuce mix                                       10 cups (about 20 oz)

Arugula                                               2 cups (optional)

Strawberries, washed and sliced      4-6 heads

B Ingredients

Blue cheese, chunked                       1 cup

Avocado, sliced                                1 head (about ¼ avocado/plate)

Candied Pecan                                  1 cup

Grilled Chicken breast, sliced         20 slices (about a half breast, optional)

Salt and pepper to taste

Directions:

1. Place all A Ingredients into a big mixing bowl, drizzle with the freshly made Balsamic dressing from the recipe above, toss well.  

2. Remove the cold plates from the freezer, evenly divide the dressed lettuces into four plates. 

3. Sprinkle with blue cheese, candied pecan, place the avocado and chicken slices, lightly sprinkle some more dressing on top to make the salad more appetizing, serve cold and immediately. 

Serving: 4

Royal Icing Flowers– Apple Blossom

I. Tools needed

Pastry bags

Tips (Wilton 101)

Standing mixer

Wax paper, cut into 1x1 in squares

Flower nail

Apple Blossom Template(optional)

II. Ingredients

Powder sugar, sifted              450 g

Meringue powder                       3 tablespoon

Water                                          7 tablespoon

Directions:

1. Add all ingredients into the mixing bowl of a standing mixer, blend on low speed to incorporate, then beat at high speed for 10 minutes, until the surface has a pearly glow.  And when the beater pulled up, the icing is sharp. 

Serving: 3 Cup