Tagged: Yoshoku
Recipes tagged Yoshoku.
Ebi Fry
Ebi fry is yōshoku shrimp cutlet: whole shrimp cleaned, scored so they fry straight, coated in flour, egg, and panko, then fried until th...
Chicken Katsu
Chicken katsu is not fried chicken with breadcrumbs. It is a thin chicken cutlet breaded in flour, egg, and coarse panko, fried at 170-17...
Menchi Katsu
Menchi katsu is not tonkatsu made cheaper. It is a minced-meat cutlet with its own problem: the crust must fry hard and crisp before the ...
Tonkatsu
Tonkatsu lives or dies on contrast: juicy pork inside, dry-shattering panko outside, cold cabbage against hot fat. The cutlet is not schn...
Hayashi Rice
Hayashi rice is not curry with different seasoning. It is hashed beef, onions, and mushrooms in a glossy demi-glace tomato sauce, served ...
Omurice
Omurice lives or dies on two plain things: dry enough ketchup rice and an egg sheet that stays flexible. Wet rice tears the omelet from t...
Japanese Beef Curry
Japanese beef curry is a roux-thickened rice dish, not a pan-Asian curry template. The sauce should be brown, glossy, and spoon-coating, ...
Katsu Curry
Katsu curry is not Indian curry with a cutlet on top. It is Japanese curry rice built from a browned roux, sweet onion, curry powder, and...
Japanese Curry Rice
Japanese curry rice is not an Indian curry with Japanese garnish. It is a roux-thickened yōshoku stew built to sit on short-grain rice: b...