Wednesday, February 25, 2009

Japanese Chicken Katsu

Serve: 2 Prep: 10 minutes Cook: 10 minutes

  • 2 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
  • 1/2 cup all-purpose flour
  • 1/2 cup panko bread crumbs
  • salt and pepper to taste
  • 1 egg, beaten
  • 1 cup canola oil for frying, or as needed
  • -SAUCE-
  • 1/2 cup Worcestershire sauce
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • pepper to taste
  1. For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
  2. Heat 1/4 inch of oil in a large skillet over medium-high heat
  3. Season flattened chicken with salt & pepper.
  4. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
  5. Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 3-4 minutes per side.
  6. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce.
  7. Serve remaining sauce on the side for dipping.
* Tonkatsu sauce can also be purchased in bottled form at many grocery stores or oriental food stores.

Sunday, February 22, 2009

Kake Udon - Japanese Hot Noodle

Serve: 2 Prep: 10 minutes Cook: 30 minutes

  • 4 cup filtered water
  • 4 packs or 2 oz. shaved bonito
  • 2 or 3 pieces 3" Dashima(dried dashi kombu)

  • 2 packages of frozen udon noodles
  • 4 slices of Japanese fish cake (generally found frozen), sliced
  • 2 fried soybean curd (yuboo), sliced
  • 2 leaves of crown daisy (Suck-gut)
  • 2 green onion, sliced diagonally
  • a pinch of roasted noli, julienned

  • 4 cup dash
  • 2 Tbs soy sauce
  • 2 Tbs Mirin (Sweet Rice Wine)
  • 1/2 tsp sugar
  1. wipe dashima with wet cloth and soak into 4cups filtered water 2 hours to over night.
  2. Bring the water with the dashima slowly to the boil in a medium sized pot, but do not boil. Turn the heat off just before the boil, remove the dashima from the water and add the bonito flakes.
  3. Turn the heat off and leave the pot uncovered for 20 minutes.
  4. The bonito flakes fall to the bottom of the pan when the dashi is ready to be strained.
  5. Use a fine mesh strainer to strain the bonito flakes out of the dashi.
  6. Reserve plain dashi for use in Udon soup recipes
  1. Boil water in a medium pot. Place frozen Udon in boiling water and cook 1 minute.
  2. Drain & rinse them under cold water to stop the cooking. (make sure the noodles are al dente as they will be sitting in a bowl of hot broth and you don't want them to go soggy before you're done eating them).
  3. Put the dashi, soy sauce, mirin and sugar into a pot and heat until it comes to a simmer. Taste it and add salt if you feel like it needs more.
  4. Add the noodles to heat through, then divide them into two bowls.
  5. Top with the fish cake and fried tofu. Pour in the stock and finish by adding the crown daisy, nori and scallions.
Suggested Alteration:Quick Way:

I purchased the bonito flavored soup base (Mizkan)
Put 1/2 cup of Mizkan soup base & 4 to 5 cup of water in medium pot and boil.
Add frozen noodle, fish cakes and boil again.
Pour into the bowl & garnish with green onion, roasted Nori.
Ready in 5 to 8 minutes! Taste good same as home made Udon!

Saturday, February 21, 2009

Chinese Sweet Pork tenderion

Char Siu Pork - Sweet oven roasted Chinese pork used for many soup garnishes as well as savory side dish for your Chinese Cuisine

Serve: 8 Prep: 10 minutes Cook: 60 minutes


  • 3.5 lbs pork loin or pork shoulder ( not more than 3 inches at the thickest part)

  • 1/4 cup soy sauce

  • 1/4 cup hoisin sauce

  • 3 Tbsp Mirin (Sweet Rice Wine)

  • 1 Tbsp Chinese five spice powder

  • 2 Tbsp chopped fresh cilantro

  • 1/2 cup Mango / Pear chutney

  • 1/3 cup Orange Sauce Glaze with Ginger


  1. Mix all seasoning ingredients for the marinade.

  2. Pour over the marinade to meat and cover the container; keep overnight in the fridge; turning the meat occasionally.

  3. Preheat the oven to 400 degree

  4. Line baking sheet inside of non-stick baking dish

  5. Transfer meat to the baking dish and discard the remained sauce; cook 50 to 60 minutes.

  6. Take the pork from the oven and brush with orange Sauce Glaze with Ginger (* You can use any kind of glaze; honey, teriyaki...)

  7. Cool & slice into 1/2 inch thick before serving.

  8. Serve pork with Mango chutney or Pear chutney, and garnish with cilantro.

Suggest Alteration:
If you don't have chutney, you can use salsa mixture instead of.
  • 2/3 cup of bottled salsa
  • 2 Tbsp seedless raspberry presrves
  1. Add salsa & preserves to pan, increase heat to medium-high.
  2. Cook 30 seconds or until slightly thick, stirring constantly.
  3. Serve pork with salsa mixture, and sprinkle with cilantro.

Sunday, February 15, 2009

Grilled Baby Octopus Skewers (Jjukkumi Gui)

This is jjukkumi, a kind of octopus, but a smaller kind. Baby octopus is cooked many ways, but mostly with host pepper sauce and it’s made to be really spicy hot and chewy at the same time. Great taste, and allegedly very good for health.

Serve: 4 Prep: 10 minutes Cook: 10 minutes

  • 1 package (16 oz) baby octopus
  • 1/2 medium onions, wedged
  • 1 zucchini, wedged
  • 1 red bell pepper, wedged
  • 1 package mushroom, washed
  • 3 Green onions, cut into 1 1/2 inch lengh
  • 2 Tbsp red chili pepper flakes
  • 1 Tbsp red pepper paste
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp mined garlic
  • 1 tsp Mirin ( sweet rice wine) or Sake
  1. Clean octopus. Sprinkle octopus with salt and rub on for about a minute. Rinse in cold water. Drain. Repeat. Pat dry with paper towels. Check the size of octopus. cut them in half if it is necessary.
  2. Soak 12 (6"long) wooden skewers in water for 30 minutes.
  3. Mix all seasoning ingredients and coat octopus generously with seasoning. set a side.
  4. On the skewers, thread octopus with vegetables alternately.
  5. Brush with remaining sauce over the skewers.
  6. Grill over medium-high heat, moving around grill so octopus cooks evenly, 3 to 4 minutes.
  7. Serve 3 skewers on white steamed rice each.

Sunday, February 8, 2009

Skinless Kimchi Dumpling Soup (Kimchi Mandu Guk)

These dumplings are not only low in fat but also loaded with flavors. I got the idea from meat ball. Why Not with dumpling!!! I made them in round shape like meat ball, roll into the flour and kept them in the freezer. This is my husband's favorite soup because he doesn't have feeling of fullness after a meal.

Serve: 25 Prep: 30 minutes Cook: 15 minutes


  • 1 lb ground Beef
  • 1 lb ground pork
  • 1 extra firm tofu (14-16 oz)
  • 2 cup kimchi, finely chopped, well-fermented
  • 1 bunch bu chu (Korean chives)
  • 1 bag bean sprout
  • 4-5 soaked Shiitake mushrooms, finely chopped
  • 5 green onions, finely chopped
  • 2 Tbsp minced garlic
  • 1 Tbsp minced ginger
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp Mirin (sweet rice wine)
  • 1 Tbsp Cornstarch
  • 1 egg
  • 1 tbsp (more or less) salt
  • optional (*You can substitute kim chi with blanched nappa cabbage.)


  1. Put 1 cup water in the medium pot, add washed bean sprout; boil 5 minutes then transfer to colander to cool.
  2. Squeeze tofu using cotton cloth or paper towel and put it into a large bowl; mix with beef, pork, chives, green onions, mushrooms, garlic, ginger.
  3. Wash kimchi lightly to get rid of spiciness and squeeze the water out. (or if you like it hot, don't wash it.) Chop finely then add to dumpling mixture.
  4. Squeeze bean sprout; chop finely, add to dumpling mixture.
  5. Add seasoning & cornstarch, egg; mix all ingredients throughly, using your hands.
  6. Take a portion of mixture in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 1.5 inches in diameter.
  7. Roll into the bed of flour; then put them on the tray (use waxed paper or put some flour on the tray); put into the freezer about 2-3 hours.
  8. Remove dumpling from the freezer, put each 20 balls in a ziplock (4 serving per batch).
** Squeezing dry the ingredients completely if it is possible. **
HOW TO MAKE DUMPLING SOUP: (with ready made frozen dumplings. Easy to make!)
Ready made frozen dumplings: 20 for 4 servings
  1. 6 cups of water and either a can of beef broth or beef stock paste to make beef stock; Boil the soup base and add 1 Tbsp minced garlic & 1 tsp soy sauce. a little bit of salt to taste.
  2. First Put frozen dumplings dip into the egg and put into the soup.
  3. Add Rice Ovaletts if you desire (Optional); boil
  4. Add chopped green onions and 1 tsp sesame oil when beef stock starts to boil. Boil for about 3 to 4 minutes, and check if dumplings are floating.
  5. Garnish with roasted Nori, ground pepper.

Saturday, February 7, 2009

Raw fish & Salad on Rice Bowl ( Hwe Dup Bab)

Hwe dup bap is one of my favorite dishes ever. I like to have this dish with Miso soup. You can use a variety of fish (salmon, tuna...)in there but the tilapia fillet is easy to get from local market and the price is OK too. The fish should be sashimi grade and very fresh. You can pick up prepacked fish at Korean or Japanese markets. For the vegetables I sliced up some green leaf lettuce, Persian cucumber, carrot, red onion and perilla. I like no rice, but tons of vegetables in mine.

Serve: 4 Prep: 15 minutes


  • 2 pack of tilapia fillet (about 14-16 oz), cubed, bite size
  • 4 Tbsp Masago Egg
  • bowl of white steamed rice (optional)
  • 1 bundle, green leaf lettuce, sliced
  • 2 persian cucumber, thinly julienned
  • 1/4 daikon (raddish), thinly julienned
  • 1/2 carrots, thinly julienned
  • 1/4 red cabbage, thinly sliced
  • 1/2 red onion, thinly sliced
  • 2 bundle, Perilla, thinly sliced
  • 1/2 large apple, thinly julienned
  • 1 pack radish sprout
  • 4 Tbsp dried shaved bonito
  • 1/2 cup roasted Nori, thinly sliced
  • Chojang: 3 Tbsp red pepper paste (gochujang), 6 Tbsp seasoned rice vinegar, 1tsp minced garlic, 3 Tbsp(more or less) seven-up or sprite
  • * Or You can purchase Vinegared Red Pepper Paste from Korean Market.
  • 4 tsp sesame oil

    1. Slice the vegetables and soak in icy cold water about 5 minutes, then transfer to colander to drain water out.
    2. Put the variety of vegetables and apple in the bottom of bowl.
    3. Top with sashimi and Masago egg, sesame oil, dried bonito, nori along with sauce ( chojang)

    Wednesday, February 4, 2009

    Korean Steamed Eggplants (Gaji Namul)

    Serve: 4 Prep: 5 minutes Cook: 10 minutes
    • 2 small sized Asian eggplant - shiny texture
    • 1½ tbs soy sauce
    • 1 chopped green onion
    • 1½ minced garlic
    • ½ tbs of roasted sesame seeds
    • ½ tbs of sesame oil
    • ½ tbs of hot pepper flakes

    1. Remove the stem from eggplants and slice each eggplants lengthwise in quarters.
    2. Pour 1 cup of water into a steamer, and place the pieces of eggplant inside. Bring to a boil for 7-8 minutes over high heat.
    3. Turn the heat off and transfer eggplants to colander and cool.
    4. After the eggplant has cooled, tear each piece of eggplant lengthwise into thin, bite-size strips with your fingers, and put the strips into a bowl.
    5. Gently squeeze excess liquid out from the eggplant.
    6. Add these seasonings to the bowl: Mix it all together gently with your hand.
    7. Serve with rice as a side dish.

    Sunday, February 1, 2009

    Konanamul Guk (Korean bean Sprout Soup)

    “The roots of the sprouts have lots of asparagine which reduces the acetaldehyde, that is formed after drinking alcohol.” Bean sprout soup is also good for recovering from a cold, because it has lots of vitamin C. I could feel my body getting warmer after having this soup. What is more, it is really cheap to make. (If you buy 1 pack of sprouts which is about $2, you can make soup for 6 people) So it is very popular soup on a regular menu. Also there are so many way to make the soup. Commonly we use an anchovy soup base, but sometimes we use beef or clams for soup base. You can make it spicy by adding Korean red pepper flakes or Kimchi. Also you can season with salt or soy sauce. ** In summer, you can add ice and serve it cool. By the way, don’t confuse these with green bean sprouts (Sukju in Korean). Sometimes I see people confusing with green bean sprouts, instead of bean sprouts (Kongnamul). Read the label right, it looks very similar from the outside.

    Serve: 4 Prep: 5 minutes Cook: 15 minutes


    • 1/2 bag Bean Sprouts
    • 12 large dried anchovies for broth.
    • 3 dried kelp 10×10 cm size for broth.
    • 1 Tbsp minced garlic
    • 1 green onion, thinly sliced
    • 1tsp or more salt or fish sauce (Three Crabs Brand)
    • a couple of drops of sesame seed oil
    • 8 cups of water for broth


    1. Pour the 8 cups of water into the pot and add the kelp and anchovies. Boil it. Reduce the heat to low and simmer for 10 minutes.
    2. In mean time, Rinse the sprouts in cold water and discard any bad beans.
    3. Remove & discard anchovies & kelp from broth. Then add the sprouts and garlic, salt, and boil it for 3-5 minutes. Add green onions, sesame seed oil, quickly boil once, then turn the heat off.
      *The sprouts should still have a crunchy texture.
    TIP: If you don't have the anchovy or kelp in handy, you can use a fish sauce instead of anchovy. HOW? : Put the washed bean sprouts in the water, cover and boil.When it starts boil, reduce the heat to medium-low and cook 7-10 minutes more.Open the cover, add garlic and 1-11/2 Tbsp of fish sauce. Mix well and taste it.If desired, add more salt. Add green onion; quickly boil again and turn the heat off. Serve with Rice and Kimchi.