*Bō Kushi Katsu* (Pork Skewers) Recipe by みっくママ
Katsu Pork Cutlets Katsu Pork Cutlets This is a standard recipe in our home. To make these crispy, slowly and patiently deep-fry on medium heat and then turn up the heat to high at the end. When the sizzling sound of the oil changes, they are done. Thicker meat cuts are best than thin slices. Recipe by Yuuyuu0221 cookpad.japan Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka ●I tried recreating the kushikatsu I had in Shinsekai in Osaka at home. ●The flavor of Japanese style Worcestershire sauce varies by brand. I used Bulldog brand this time. ●The most important point it to cut up the ingredients to be skewered small. ●Wide ingredients should be put on the tip of the skewers, and long ingredients should be cut thin so that each skewer is not overloaded. ●It's more work to fry small skewers, but they definitely taste better. ●Scoop out the panko in the frying oil diligently while you're cooking the skewers, or burnt panko will stick to the surface and the skewers won't look so pretty. Recipe by Cooking S Papa cookpad.japan Katsu Sandwiches Katsu Sandwiches This is a sandwich my mother, who works at a cafe, makes! I loved this sandwich as a child, so it's a favorite at our house. The pork filets are rather long, so in Step 5, try to cut them to about the same size as the bread. In Step 8, you could also spread with mustard. Use fresh bread so that it is nice and fluffy! Recipe by Nanaiku cookpad.japan 'Katsu-don' Pork Cutlet Rice Bowl 'Katsu-don' Pork Cutlet Rice Bowl This is our family's favorite sauce for quick rice bowls, such as katsu-don or oyako-don. For 1 serving, combine 50 ml of water, 1/2 teaspoon of dashi stock powder, 2 tablespoons of mirin, 1 tablespoon each of soy sauce and sake. Pour in the beaten eggs in two batches for a fluffy texture of soft cooked eggs. You can transform leftover katsu into another dish. Apply this recipe to make oyako-don or various egg dishes. Recipe by Naomoka cookpad.japan Pork satay skewers Pork satay skewers Whether you like them served with a bowl of salad or rice, these pork satay skewers are full of Southeast Asian flavors and are delicious and simple to prepare, too! Air Fry with Me Pork Kakuni (Simmered Pork Belly) Pork Kakuni (Simmered Pork Belly) I tried to make pork kakuni that wasn't overly greasy or fatty. I wanted to prepare some simmered pork belly meat that you could imagine being served as a simple dish at a Japanese restaurant. Please cut the pork into large pieces because it will shrink when once fried and simmered. Please let it cool down at room temperature after Step 8, and warm it up when you are ready to serve it. Recipe by Setsubunhijiki cookpad.japan Japanese Katsu Curry - Chicken, Pork & Shrimp Japanese Katsu Curry - Chicken, Pork & Shrimp The very first Japanese curry dish that I had is ebi fry curry from a restaurant in the Philippines called Ippon-Yari and it was love at first bite! I’ve been trying to re-create that dish and now I think I am ready to share it with you. But for this recipe, I am including a similar non-seafood version which are chicken and pork katsu (cutlet), for those who have seafood allergies. Feel free to create the one that you prefer. Directions on how to do it are listed below. Enjoy! Video: Recipe by: Homebasedchef homebasedchef Katsu Pork Cutlets Katsu Pork Cutlets This is a standard recipe in our home. To make these crispy, slowly and patiently deep-fry on medium heat and then turn up the heat to high at the end. When the sizzling sound of the oil changes, they are done. Thicker meat cuts are best than thin slices. Recipe by Yuuyuu0221 cookpad.japan Katsu Pork Cutlets Katsu Pork Cutlets This is a standard recipe in our home. To make these crispy, slowly and patiently deep-fry on medium heat and then turn up the heat to high at the end. When the sizzling sound of the oil changes, they are done. Thicker meat cuts are best than thin slices. Recipe by Yuuyuu0221 cookpad.japan Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka ●I tried recreating the kushikatsu I had in Shinsekai in Osaka at home. ●The flavor of Japanese style Worcestershire sauce varies by brand. I used Bulldog brand this time. ●The most important point it to cut up the ingredients to be skewered small. ●Wide ingredients should be put on the tip of the skewers, and long ingredients should be cut thin so that each skewer is not overloaded. ●It's more work to fry small skewers, but they definitely taste better. ●Scoop out the panko in the frying oil diligently while you're cooking the skewers, or burnt panko will stick to the surface and the skewers won't look so pretty. Recipe by Cooking S Papa cookpad.japan Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka Kushikatsu (Deep Fried Skewers) from Shinsekai in Osaka ●I tried recreating the kushikatsu I had in Shinsekai in Osaka at home. ●The flavor of Japanese style Worcestershire sauce varies by brand. I used Bulldog brand this time. ●The most important point it to cut up the ingredients to be skewered small. ●Wide ingredients should be put on the tip of the skewers, and long ingredients should be cut thin so that each skewer is not overloaded. ●It's more work to fry small skewers, but they definitely taste better. ●Scoop out the panko in the frying oil diligently while you're cooking the skewers, or burnt panko will stick to the surface and the skewers won't look so pretty. Recipe by Cooking S Papa cookpad.japan Katsu Sandwiches Katsu Sandwiches This is a sandwich my mother, who works at a cafe, makes! I loved this sandwich as a child, so it's a favorite at our house. The pork filets are rather long, so in Step 5, try to cut them to about the same size as the bread. In Step 8, you could also spread with mustard. Use fresh bread so that it is nice and fluffy! Recipe by Nanaiku cookpad.japan Katsu Sandwiches Katsu Sandwiches This is a sandwich my mother, who works at a cafe, makes! I loved this sandwich as a child, so it's a favorite at our house. The pork filets are rather long, so in Step 5, try to cut them to about the same size as the bread. In Step 8, you could also spread with mustard. Use fresh bread so that it is nice and fluffy! Recipe by Nanaiku cookpad.japan 'Katsu-don' Pork Cutlet Rice Bowl 'Katsu-don' Pork Cutlet Rice Bowl This is our family's favorite sauce for quick rice bowls, such as katsu-don or oyako-don. For 1 serving, combine 50 ml of water, 1/2 teaspoon of dashi stock powder, 2 tablespoons of mirin, 1 tablespoon each of soy sauce and sake. Pour in the beaten eggs in two batches for a fluffy texture of soft cooked eggs. You can transform leftover katsu into another dish. Apply this recipe to make oyako-don or various egg dishes. Recipe by Naomoka cookpad.japan 'Katsu-don' Pork Cutlet Rice Bowl 'Katsu-don' Pork Cutlet Rice Bowl This is our family's favorite sauce for quick rice bowls, such as katsu-don or oyako-don. For 1 serving, combine 50 ml of water, 1/2 teaspoon of dashi stock powder, 2 tablespoons of mirin, 1 tablespoon each of soy sauce and sake. Pour in the beaten eggs in two batches for a fluffy texture of soft cooked eggs. You can transform leftover katsu into another dish. Apply this recipe to make oyako-don or various egg dishes. Recipe by Naomoka cookpad.japan Pork satay skewers Pork satay skewers Whether you like them served with a bowl of salad or rice, these pork satay skewers are full of Southeast Asian flavors and are delicious and simple to prepare, too! Air Fry with Me Pork satay skewers Pork satay skewers Whether you like them served with a bowl of salad or rice, these pork satay skewers are full of Southeast Asian flavors and are delicious and simple to prepare, too! Air Fry with Me Pork Kakuni (Simmered Pork Belly) Pork Kakuni (Simmered Pork Belly) I tried to make pork kakuni that wasn't overly greasy or fatty. I wanted to prepare some simmered pork belly meat that you could imagine being served as a simple dish at a Japanese restaurant. Please cut the pork into large pieces because it will shrink when once fried and simmered. Please let it cool down at room temperature after Step 8, and warm it up when you are ready to serve it. Recipe by Setsubunhijiki cookpad.japan Pork Kakuni (Simmered Pork Belly) Pork Kakuni (Simmered Pork Belly) I tried to make pork kakuni that wasn't overly greasy or fatty. I wanted to prepare some simmered pork belly meat that you could imagine being served as a simple dish at a Japanese restaurant. Please cut the pork into large pieces because it will shrink when once fried and simmered. Please let it cool down at room temperature after Step 8, and warm it up when you are ready to serve it. Recipe by Setsubunhijiki cookpad.japan Japanese Katsu Curry - Chicken, Pork & Shrimp Japanese Katsu Curry - Chicken, Pork & Shrimp The very first Japanese curry dish that I had is ebi fry curry from a restaurant in the Philippines called Ippon-Yari and it was love at first bite! I’ve been trying to re-create that dish and now I think I am ready to share it with you. But for this recipe, I am including a similar non-seafood version which are chicken and pork katsu (cutlet), for those who have seafood allergies. Feel free to create the one that you prefer. Directions on how to do it are listed below. Enjoy! Video: Recipe by: Homebasedchef homebasedchef Japanese Katsu Curry - Chicken, Pork & Shrimp Japanese Katsu Curry - Chicken, Pork & Shrimp The very first Japanese curry dish that I had is ebi fry curry from a restaurant in the Philippines called Ippon-Yari and it was love at first bite! I’ve been trying to re-create that dish and now I think I am ready to share it with you. But for this recipe, I am including a similar non-seafood version which are chicken and pork katsu (cutlet), for those who have seafood allergies. Feel free to create the one that you prefer. Directions on how to do it are listed below. Enjoy! Video: Recipe by: Homebasedchef homebasedchef