We all live in a fast-paced world but it’s always fab to serve home cooked meals to our family and friends. Here’s the perfect duo of Japanese and Chinese dishes that are simple to prepare yet sure to impress and satisfy! Obviously served with steamed rice (Japanese is best), they truly complement each other! Trust me! Recipes serve 3 to 4 persons.
I. Pork Loin Tonkatsu
- 3 pieces pork loin butterfly-cut, sliced into halves
- salt and pepper to taste (I prefer Japanese chili powder or toasted Thai chili flakes)
1 egg (beaten)
- 1.5 tablespoons Kasugai Tempura Batter Mix (available at South Supermarket, leading supermarkets, or at any Japanese/Korean groceries)
- 1.5 cups Kasugai Bread Crumbs
- 3/4 cup cold water
- 3 cups vegetable oil for deep-frying
Before marinating the pork loin and for that more tender, crispier bite, pound the meat slices with a kitchen mallet until they’re approximately half a centimeter thin. Paper towel dry and marinate with salt and pepper. Refrigerate for at least half an hour. In a bowl, beat one egg. In a separate container, combine the batter mix with cold water. Heat oil in non-stick pan. While waiting for the oil to heat-up, dip the meat first into the batter mix bowl, then into the beaten egg container, and coat evenly with the bread crumbs. Place the meat slices carefully into the heated pan. They should almost instantaneously float. Fry for 2 to 3 minutes each side depending on how toasted or deep brown you prefer it! Place cooked meat on a paper towel to remove excess oil. Best served with Bull-Dog Tonkatsu Sauce. Serve piping hot as it should be!
II. Cold Aubergine in Sesame Oil
3 pieces medium-size eggplant or aubergine
5 cups water, 2 tablespoons Kikkoman Soy Sauce, 1 tablespoon Hinode Mirin Sweet Cooking Sauce, 1 tablespoon sesame oil, 1 teaspoon sesame seeds, a dash of touted Thai chili flakes or Japanese chili powder
Boil the 3 pieces of eggplant in water for 15 to 20 minutes. In a separate pan, toast the sesame seeds constantly mixing or shaking them for a minute or two. Rinse the eggplant under running water till they’re cool enough to be peeled. After peeling, slice into 2 inch pieces then cut into 4 pieces. Finish off with the remaining eggplant pieces and place everything in a bowl. Pour in the soy sauce, mirin, and sesame oil. Sprinkle with the toasted sesame seeds. Place in fridge for 15 minutes. This dish must be consumed straightaway as it turns bitter and soggy if left standing for hours.