9969 terrific tonkatsu japanese cutlet tenderloin Recipes

white miso, unsalted butter, softened, divided, japanese turnips with greens, water, mirin (japanese sweet rice wine)

scallions, trimmed to 6-inch lengths, flank steak (roughly 6 to 7 inches square), sake (japanese rice wine), mirin* (japanese sweet rice wine ), soy sauce, sugar, vegetable oil

olive oil, beef fillet steaks, each 2in thick, fresh root ginger, peeled and grated, japanese soy sauce, rice wine vinegar, wasabi (japanese horseradish) paste, available from supermarkets and oriental shops, watercress, trimmed, tomatoes, white daikon radish (or 8 normal radishes), peeled and sliced into thin matchsticks, red radishes, quartered, spring onions, thinly sliced, black and white sesame seeds

cutlets veal (or pork), salt, butter or 4 tbsp oil, onions, chopped, butter, red bell peppers, chopped, peeled chopped fresh tomato, sweet hungarian paprika, beef broth, cream, flour

mackerel fillets, soy sauce, mirin (japanese sweet wine), white sugar, grated fresh ginger root

firm tofu, ground beef, sliced shiitake mushrooms, miso paste, egg, lightly beaten, salt, ground black pepper, ground nutmeg, mirin (japanese sweet wine), soy sauce, garlic paste, minced fresh ginger root, vegetable oil

egg yolks, lemon juice, white miso paste, vegetable oil, salt to taste, freshly ground white pepper, grated yuzu (japanese orange), lemon or lime peel

sliced cucumbers (japanese , english, or regular), salt (to taste), pepper, sugar (or slightly less honey), soy sauce, rice wine vinegar, sesame oil, sesame seeds

country-style pork sausage, ground lean pork, soy sauce, chili oil, carrot, finely shredded, garlic, minced, green onions, chopped, fresh ginger, grated, cabbage, shredded, beef broth, gyoza skins, peanut oil, tahini (sesame paste), rice vinegar, japanese soy sauce, sugar or 1/4 cup light corn syrup, sesame oil, fresh garlic, pressed or finely chopped, chili oil, szechwan pepper, green onions, chopped

center-cut beef tenderloin, skeins very thin bean thread noodles (also known as cellophane, glass, or mung-bean vermicelli), head napa cabbage, a (14- to 16-oz) p ck ge firm tofu (h lve lengthwise), rinsed nd dr ined, fresh enoki mushrooms, trimmed, water, soy sauce (preferably naturally brewed), or to taste, mirin (japanese sweet rice wine), sugar , or to taste, beef suet, negi (japanese leeks) or 1 bunch large scallions, white and pale green parts only, cut diagonally into 2-inch pieces, fresh shiitake mushrooms (6 oz total), stems discarded and caps halved, japanese greens, such as chrysanthemum (sometimes labeled shungiku ), mizuna, or watercress, cut into 3-inch pieces (4 cups), eggs (optional)

breaded chicken cutlets (or pork cutlets), spaghetti (angel hair, linguini, etc. will also work), olive oil, scallion, minced, fresh ginger, minced, garlic, minced, chicken broth, red pepper flakes, white wine, soy sauce, lemon juice, sesame oil, cornstarch, cold water

dashi (cooking stock), mirin (japanese sweet cooking wine), salt, light soy sauce , japanese usukuchi, if unavailable, substitute 3 tsp. regular shoyu, dried fish flakes (japanese katsuobushi flakes), tangerine zest or 1 tbsp orange zest, finely grated

fresh udon noodles, uncooked, chicken, dried shiitake mushrooms (black mushrooms), aburage (2 slices thinly sliced and fried tofu), burdock root (gobo root), kamaboko (commercially available fish paste product), hard-boiled eggs, green onions, red miso, dashi (japanese soup stock), milk, ground japanese brown pepper (sansho)

dark sesame oil, fresh shiitake mushrooms, stems removed, caps thinly sliced, carrot , thinly sliced on a diagonal, minced shallot, sake, japanese soy sauce, asparagus spears, trimmed and cut into 2-inch pieces, snow peas , strings removed, japanese arrowroot , dissolved in, vinegar (kuzu), umeboshi vinegar

spring onions, chopped, garlic clove, quartered, white crabmeat (picked through, 1 lb. 2 oz.), japanese wasabi, rice vinegar, tamari soy sauce or 2 tsp japanese soy sauce, brown rice flour (4 oz.), peanut oil or or vegetable oil, for frying, lime, sliced into wedges, to garnish

veal cutlets, flour, cajun spices, vegetable oil, chicken stock, dry white wine, onion, chopped, thyme, bay leaves, carrot, chopped into 1 inch pieces, fresh green beans, cut in half, baby corn, parsley, finely chopped

soy sauce, mirin (japanese sweet wine), orange, juiced, chopped fresh pineapple with skin, granny smith apple, cored and chopped, garlic, grated fresh ginger root, white sugar, divided

soy sauce (preferably dark japanese style ), dry sherry, sugar, minced peeled fresh gingerroot, garlic clove, minced, salt, skinless boneless chicken thighs , cut into thirty-six 1 1/2-inch pieces, scallions (about 10), the white and pale green parts cut into twenty-four 1 1/2-inch lengths, canned whole water chestnuts, rinsed and drained