News — NamikoChen
Stuffed with sweet kabocha squash and miso-glazed eggplant, these Oyaki Japanese dumplings are a popular snack in Nagano Prefecture in central Japan.
Oyaki (Japanese Stuffed Dumplings) INGREDIENTS For Dough ▢2 ½ cups all-purpose flour (plain flour) ▢200 ml boiling water (measure 1 cup and remove 2 ½ Tbsp to be precise) ▢1 tsp neutral-flavored oil (vegetable, rice bran, canola, etc) ▢¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) Eggplant Filling ▢2 Japanese/Chinese eggplant ▢1 Tbsp sesame oil (roasted) ▢1 Tbsp miso ▢1 Tbsp sugar (you can reduce if you like; the dough tastes rather bland, so make sure the filling has a strong flavor) ▢2 shiso leaves (perilla/ooba) (optional) Kabocha filling ▢12 oz kabocha (squash/pumpkin) (¼ kabocha with seeds) ▢1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) ▢¼ cup water ▢1 Tbsp sugar (you can reduce if you like; if you prefer a more savory...
Crispy panko on the outside and delicious black forest ham on the inside, Ham Katsu is the simplest cutlet you can make with easy-to-get ingredient
s. Inspired by the Japanese drama – Midnight Diner. Ham Katsu INGREDIENTS 8 slices hams (I use 2 mm-thick black forest ham) ▢¼ cup all-purpose flour (plain flour) (4 Tbsp) ▢1 large egg (50 g w/o shell) ▢1 ½ cup panko (Japanese breadcrumbs) ▢neutral-flavored oil (vegetable, rice bran, canola, etc) (for deep frying) To Serve ▢Japanese karashi hot mustard (to serve) ▢Tonkatsu sauce (click here for my homemade tonkatsu recipe) INSTRUCTIONS Gather all the ingredients. Stack two slices of ham and season with freshly ground black pepper. This is an optional step. To increase the fluffy and crispy texture of panko, spray some water on panko and fluff it up with hands....
Coated with crispy Japanese panko and fried to perfection, this Chicken Cheese Katsu is a favorite among kids and adults alike
The melt-in-your-mouth molten cheese filling makes the fried chicken extra special! Chicken Cheese Katsu INGREDIENTS 1 lb chicken tenders/tenderloins (8 pieces) ▢kosher/sea salt (I use Diamond Crystal; use half for table salt) ▢white pepper powder (you can use black pepper) ▢4 oz cheese (I used the same Japanese “processed cheese” which was used in Midnight Diner (see blog post). You can use mozzarella, fontina, gruyere, provolone, or any kind of cheese you want to stuff in the chicken.) ▢¼ cup all-purpose flour (plain flour) (plus more as needed) ▢2 large eggs (50 g each w/o shell) ▢1 cup panko (Japanese breadcrumbs) (plus more as needed) ▢3-4 cups neutral-flavored oil (vegetable, rice bran, canola, etc) (for deep frying)...
Breaded, deep-fried pork cutlet with a savory miso-base sauce, this Miso Katsu – a Nagoya specialty, will be your new family favorite!
Miso Katsu INGREDIENTS ½ cabbage (to serve with Miso Katsu) ▢4 pieces boneless pork loin chops (½ inch thick) (1 lb, 454 g) ▢kosher/sea salt (I use Diamond Crystal; use half for table salt) ▢freshly ground black pepper ▢¼ cup all-purpose flour (plain flour) (4 Tbsp) ▢1 large egg (50 g w/o shell) ▢1 Tbsp water ▢1 cup panko (Japanese breadcrumbs) ▢4 cups neutral-flavored oil (vegetable, rice bran, canola, etc) (for deep frying) Miso Sauce (½ cup, 120 ml) ▢1 Tbsp mirin ▢2 Tbsp sake ▢½ cup dashi (Japanese soup stock; click to learn more) ▢2 Tbsp sugar ▢¼ cup hatcho miso (4 Tbsp) INSTRUCTIONS Gather all the ingredients. Cut or shred the cabbage into thin slices. Wash under cold running water and drain completely. Keep...