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EvilBunnyKid

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Favorite Recipe
« on: December 29, 2008, 05:49:06 PM »

Whats your favorite Japanese Recipie that you have done?  What ones would you like to do?  !!!

Post here your Creative Ideas, or the Creative Ideas of another!!!



Recipe: Japanese style hamburger (Hambaagu or hambaagaa)
This makes 4 small hamburgers, serving 2 to 4 people depending on what else you are serving.

200g/ about 7 oz. ground beef (from a cut that has a fair amount of fat in it - very lean beef will not work because it will be too dry.)
100g / about 3 1/2 oz. ground pork
1/2 medium onion
3/4 tsp. salt
About 1/2 tsp. ground black pepper
About 1/4 tsp. ground nutmeg
1 cup soft white breadcrumbs (Make the breadcrumbs from regular white bread slices with the crusts off. The crumb of a baguette is really good for this.)
2-3 Tbs. milk
1 egg
Oil for cooking
For the sauce:

1/2 cup dry red wine
1/3 cup ketchup
1/3 cup Japanese tonkatsu sauce such as Bulldog brand
Chop the onion very finely. Sauté the onion in a little oil until translucent. Let cool.

Moisten the breadcrumbs with the milk. Combine the meat, cooled onions, moistened milk, egg, salt, ground pepper and nutmeg. Your hands are the best tools for this. Combine well until everything is amalgamated.

Divide into 4 portions. Form into patties, slapping each with your palms until the surface is smooth. Indent the middle with your thumb - this makes sure the middle gets cooked evenly.
Heat up a large frying pan with some oil over high heat. Place the hamburgers well apart in the hot pan, and fry until browned. Turn over and turn the heat down to low. Put a tight fitting lid on the pan and steam-cook the hamburgers for about 10 minutes until the middle bounces back if you press down on it. Take out and keep warm.

Pour out any excess oil from the pan and turn the heat up to high again. Add the red wine and deglaze the pan with it (scrape off the brown bits and blend). Add the ketchup and the Bulldog sauce and blend. Pour over the hamburgers.
 

         And Your Done!!! :P



Now whats yours???!!!  :P
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Kazuko

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Re: Favorite Recipe
« Reply #1 on: December 30, 2008, 02:43:00 AM »

:T mmm I dont recall making jappo hamburgers like that but meh my host family and I did it kinda differently

:U I do have a killer recipie for lassei an indian yogurt drink but you can easily find it on personal cooking trainer DS.

A recipie I like to share is aroz chaufa (I aint gonna translate it since im super lazy but it has to do with rice) its a peruvian dish but in japanese they have a smiliar varition well my hostfamily does its called chawan but they use bacon/ham strips instead of hot dog  or chicken

anyway, it involves rice (depending how many cups you are making for the amount of people serving), green onion (two stalks is good if its like for 3-4 people), Hot dog (or turkey dog whichever substitution works), Soy sauce, 3 eggs like a scrambled egg but flat, chicken (whole) and well you make the rice first, but while thats cooking you get the chicken  boiled so its edible, you peel the chicken all the meat off of it and but it in a bowl, slice the green onion and hot dog bits and put them aside you need three eggs and you whisk them in a small bowl so that it looks like you are gonna make scrambled eggs, but instead you make a pancake version not too thin, after thats done you cut into small strips. Take the green onion and hot dog and cook that for a while till the hot dog looks well done. After that you put the cooked rice, chicken, egg, green onion and hot dog in a big pot, you then turn on the heat and add the soy sauce I cant say how much but dont use too much. Anyway after that you are pretty much done you turn off the heat and its ready to serve \o/

:U and thats all from the top of my head so good luck translating that dish
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deonchan

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Re: Favorite Recipe
« Reply #2 on: December 30, 2008, 08:42:10 PM »

Is there any substitute for the tonkatsu sauce? None of the markets carried it...
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EvilBunnyKid

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Re: Favorite Recipe
« Reply #3 on: December 30, 2008, 09:01:54 PM »

Is there any substitute for the tonkatsu sauce? None of the markets carried it...


If tonkatsu sauce is not available I would substitute a “steak sauce” - I know that A-1 sauce is a decent substitute. Worcestershire sauce, which I can find everywhere, is okay at least for the flavor. Or, do as my mother does and use soy sauce!  :P
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Kazuko

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Re: Favorite Recipe
« Reply #4 on: December 30, 2008, 11:29:53 PM »

Is there any substitute for the tonkatsu sauce? None of the markets carried it...


If tonkatsu sauce is not available I would substitute a “steak sauce” - I know that A-1 sauce is a decent substitute. Worcestershire sauce, which I can find everywhere, is okay at least for the flavor. Or, do as my mother does and use soy sauce!  :P

Or you can make your own tonkatsu sauce! :U http://www.recipezaar.com/Tonkatsu-Sauce-24158
Worchestire is what is used in tonkatsu sauce its usually carried in most asian grocers or japanese markets. So sauce would taste so nasty with hamburger.
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deonchan

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Re: Favorite Recipe
« Reply #5 on: December 30, 2008, 11:55:33 PM »

Sweet! We make the Tonkatsu with that exact recipe It tates like A1 a little bit but. Oh and the dish came out great! :)
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deonchan

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Re: Favorite Recipe
« Reply #6 on: July 16, 2010, 07:38:59 PM »

Whats your favorite Japanese Recipie that you have done?  What ones would you like to do?  !!!

Post here your Creative Ideas, or the Creative Ideas of another!!!



Recipe: Japanese style hamburger (Hambaagu or hambaagaa)
This makes 4 small hamburgers, serving 2 to 4 people depending on what else you are serving.

200g/ about 7 oz. ground beef (from a cut that has a fair amount of fat in it - very lean beef will not work because it will be too dry.)
100g / about 3 1/2 oz. ground pork
1/2 medium onion
3/4 tsp. salt
About 1/2 tsp. ground black pepper
About 1/4 tsp. ground nutmeg
1 cup soft white breadcrumbs (Make the breadcrumbs from regular white bread slices with the crusts off. The crumb of a baguette is really good for this.)
2-3 Tbs. milk
1 egg
Oil for cooking
For the sauce:

1/2 cup dry red wine
1/3 cup ketchup
1/3 cup Japanese tonkatsu sauce such as Bulldog brand
Chop the onion very finely. Sauté the onion in a little oil until translucent. Let cool.

Moisten the breadcrumbs with the milk. Combine the meat, cooled onions, moistened milk, egg, salt, ground pepper and nutmeg. Your hands are the best tools for this. Combine well until everything is amalgamated.

Divide into 4 portions. Form into patties, slapping each with your palms until the surface is smooth. Indent the middle with your thumb - this makes sure the middle gets cooked evenly.
Heat up a large frying pan with some oil over high heat. Place the hamburgers well apart in the hot pan, and fry until browned. Turn over and turn the heat down to low. Put a tight fitting lid on the pan and steam-cook the hamburgers for about 10 minutes until the middle bounces back if you press down on it. Take out and keep warm.

Pour out any excess oil from the pan and turn the heat up to high again. Add the red wine and deglaze the pan with it (scrape off the brown bits and blend). Add the ketchup and the Bulldog sauce and blend.


Pour over the hamburgers.
 

         And Your Done!!! :P



Now whats yours???!!!  :P


*casts Life 2 on the thread*

going to try this on the grill tonight!
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Jerry

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Re: Favorite Recipe
« Reply #7 on: August 03, 2010, 12:06:47 PM »

my girlfriend is trying to have me cook more.

so would anyone be interesting in a cooking / baking or general hang out at my place involving make or creating lots of yummy foods?

A cooking/cook off gathering anyone? :D
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NerdyBirdAsh

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Re: Favorite Recipe
« Reply #8 on: August 03, 2010, 06:38:21 PM »

I'm down for that.
Having my culinary school background...I'm so down for this.

...As for recipes for this thread, how about my herbed potato wedges? It's not a Japanese recipe, but I made them for my speech and got 100% despite missing points. They're that good!

Take as many potatoes as you want, scrub them and cut them into wedges (as thick or thin as you want). Boil them until just about fork tender. Take them out of the water and pat dry. Preheat oven to 375. Rub potato wedges with olive oil and sprinkle rosemary, thyme, salt, pepper and garlic to taste on there and place them on a cookie sheet one side down. Pop them in the oven for 10 minutes, flip wedges to other side and cook another 10 minutes. Pull out, let cool slightly, and enjoy!  :3
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deonchan

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Re: Favorite Recipe
« Reply #9 on: August 05, 2010, 12:13:52 PM »

My wife is also a culinary student. She did the follow recipe for her Asian Fusion class. Enjoy!

Ingredients
1 quart canola oil
2 eggs
4 (1.5 ounce) milk chocolate bars
12 egg roll wrappers
48 large marshmallows, microwaved or 3 cups
marshmallow fluff
1/4 cup powdered sugar
1/4 cup graham cracker crumbs, about 3 crackers
crushed in resealable bag
Directions
In a deep pot, heat oil to 380 degrees F. In a small bowl, beat egg.
Cut chocolate into 1/2-inch cubes. Take an egg roll wrapper, and brush edges with
egg wash, and lay on a work surface, wash side up, with a point facing you, not a
straight edge. Place about 2 ounces of chocolate 1 or 2 inches from the edge, and
top with 1/4 cup of microwaved marshmallow or fluff.
Fold the corner closest you up and just over the filling, press lightly, then fold in the
sides, making a little pull or tuck to keep the roll right. Then roll away from you and
press to seal tightly. (Take care not to tear the egg roll wrapper. This can cause roll to
leak while cooking. If tear occurs, pinch dough together until it reseals or discard
wrap and use a new one.) Repeat until all egg rolls are formed.
Fry egg rolls 4 at a time, turning almost immediately, cooking on all sides to just
golden brown, less than a minute. (Make sure not to overcook filling. If you see
marshmallows start to ooze out before both sides are golden, filling will be
overcooked and egg roll will appear hollow inside) Remove to a paper towel-lined
plate and repeat until all cooked. Make sure to check your oil temperature between
additions.
When ready to serve, dust with powdered sugar and graham cracker crumbs. Serve
immediately, but caution very hot!
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