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｜【湯泡肉 Garlic Paste Pork Loin】

▪ 步驟 Directions：

 1.   水半鍋燒開, 加入1大匙酒, 然後放入肉眼小火煮10分鐘, 加入1/2大匙鹽, 然後熄火, 讓肉浸泡

 2.  將備好的蒜泥, 醬油膏, 黃糖, 昆布醬油與麻油一起混合拌勻作為調味料 

 3.  待肉湯稍涼時, 將肉撈起, 切薄片再淋上第二步驟所調勻的調味料即可食用

 

  1. Fill up the pot with enough water to submerge the pork loin, then add on 1tbsp of sake; 1/2 tbsp salt and bring the water to boil for roughly 10mins

  2. Mix and whisk the garlic paste, soy sauce paste, brown sugar, konbu soy sauce, sesame oil together in a bowl 

  3. While the meat is completely cold, remove the chicken from the pot and cut into slices. Lastly, garnish with sauce mixed in step 2

Tonk.jpg
​｜【味增炸豬排 Miso Tonkatsu】

▪ 步驟 Directions：

1.   將白與紅味增, 糖加入碗內, 一點點加入清酒, 然後用刮刀均勻混合.

      確認味增融化後, 倒入剩下的清酒, 味淋和水以作最後的攪拌 

2.   將步驟1的醬料倒入鍋子內, 以中火煮大約3分鐘, 加以攪拌以免味增燒焦.

      然後再轉至小火, 繼續煮到醬料呈現黏稠, 這時候可以熄火 

3.   取出肉眼切成片狀以及切斷筋, 撒少許鹽巴以及黑胡椒在其肉片上 

4.   把已備好的麵包粉倒入盤, 將肉片前後都沾上麵包粉.

      然後, 再將肉片前後也沾上蛋汁, 切記麵包粉與蛋汁都別沾得太多 

5.   將步驟4的肉片前後沾上麵包糠, 厚一點口感會較好 

6.   鍋內倒入油，開中火預熱至170度左右, 取步驟5的肉放入鍋煎炸至金黃色, 之後轉小火, 繼續加熱到熟透 

7.   把特調好的味增佐料醬淋或宰撒上白芝麻在炸物上即可食用

 

  1.  Add all these ingredients white & red miso, sugar, sake mirin, water into a
       saucepan and combine them well 
  2.  Cook for 3mins on low heat, stir frequently to avoid burning on the bottom of the saucepan.
       Turn off the heat while the sauce turns thicken
  3.  Remove extra fat from pork loin and make a couple of slits on the connective tissue.
       Season both sides of the meat with salt and pepper
  4.  Dredge in bread flour and dip in egg mixture. Do remember to remove
       excess flour and egg mixture       
  5.  Dredge in panko, press gently
  6.  Heat oil in a pot over medium high heat and wait till oil gets 170 degrees.
       Gently submerge the pork loin into the oil and deep fry until turns a golden color
  7.  Pour the miso sauce over the top and sprinkle with sesame seeds then serve

gyoza.jpg
​｜【日式餃子 Gyoza】

▪ 步驟 Directions：

  1.  高麗菜切丁, 放入碗內加入1/4小匙鹽均勻混合, 然後泡水大約10分鐘. 韭菜和洋蔥切成丁狀待備用

  2.   鍋內倒入油開中火, 把洋蔥炒至金黃色, 熄火倒入盤內待冷卻 

  3.   將泡過的高麗菜, 使用紗布擠出多餘的水分 

  4.   把豬絞肉, 蒜頭泥, 薑泥, 清酒, 味淋, 醬油, 麻油, 1/3鹽巴, 胡椒粉,  味增放入碗內一同均勻混合.

        攪拌至黏性呈現出來後, 才再加入菜, 高麗菜以及冷卻的洋蔥再輕輕加以均勻混合

  5.   把步驟4放入冰箱約30分鐘 

  6.   從冰箱取出後, 把肉餡包在餃子皮中間, 餃子皮邊緣沾一點水以作封邊 

  7.​   鍋內倒入油, 把餃子底部沾一點油, 開中火. 低筋麵粉與水均勻混合 

  8.​   當餃子底部已煎至金黃色, 倒入步驟7所備好的麵粉水, 蓋起鍋蓋燜煮.

        約3分鐘開起鍋蓋, 移動鍋子確保餃子邊緣都是均勻狀態, 加熱至淡金黃色即可熄火​

  1. Remove the core of the cabbage leaves and cut into small pieces. Sprinkle salt and soak into water for about 10mins

  2. Heat oil in a pot over medium high heat, pour in the onion and sauté till golden color

  3. Squeeze out any excess water from the cabbage and add to the bowl

  4. Combine all these filling ingredients minced, garlic and ginger paste, sake, mirin, soy sauce, sesame, salt pepper, miso into a bowl and mixed well till  thickness texture. Later, add on cabbage, chives, onion and stir well

  5. Place the filling ingredients into fridge for about 30mins

  6. Place 1 slightly heaped tbsp of filling on the wrapper. Dip finger in water and run it around the edge of half the gyoza wrapper; press to seal

  7. Heat oil in a large skillet over medium high heat. Place gyoza in rows, slightly overlapping each other. In a bowl, mix cake flour with water

  8. Cook until the underside is light golden, then pour the mixture around the gyoza from step 7 and place the lid on. Simmer for 3mins and turn off the heat while water has completely evaporated and wrapper is slightly translucent on top

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