Tag Archives: rice

Chicken Katsu

chicken katsu

My mom is here visiting again!  When she arrived from a day of traveling, I served Chicken Katsu for dinner (with rice, miso soup, and miso green beans – not a low sodium meal!).  It was comfort food Japanese style.  When I lived in Japan, this was a favorite dish to order at a mom and pop type of restaurant –the equivalent of a nice, hot diner meal here in the U.S.

Basically Chicken Katsu is breaded chicken served with a Japanese savory sauce made up of ketchup and Worcestershire sauce.

I like to trim the chicken breasts to make them thinner using kitchen shears.  Then I pound them to an even thickness in a Ziploc bag.

cooked

 

To bread, I simply coat in flour, then egg, then panko (Japanese bread crumbs).

breaded

Then, I fry them up in a skillet and keep warm in the oven while I continue to cook all the chicken pieces.

chicken katsu

Slice the chicken into strips at a diagonal and serve with sauce and hot rice!  Perfect comfort food. 🙂

Chicken Katsu

 

4 chicken breasts

kosher salt

½ cup flour

2 eggs or 1 egg + 1 white, beaten

1 ½ cups panko

about 1/3 cup canola oil for frying

 

¼ cup ketchup

1 ½ tablespoon Worcestershire sauce

 

  1. Trim tenderloin from chicken breasts. Place breasts and tenderloin pieces in a large Ziploc bag and lightly pound until each piece of chicken is uniform thickness, about 1/4 –inch.
  2. Measure flour and place in shallow dish. Beat eggs in another shallow dish. Measure panko and place in third shallow dish.
  3. Pat chicken dry, place on plate and lightly sprinkle with kosher salt.
  4. Dredge a piece of chicken in flour. Coat in egg. Coat in panko. Set on clean plate. Repeat with remaining chicken pieces.
  5. Preheat oven to 200 degrees F.
  6. Heat a large skillet with about 1/3 cup canola oil. Test with a few crumbs of panko. When it sizzles, the oil is ready.
  7. Place a few pieces of the coated chicken in the oil being careful not to crowd the pan. Saute on each side until golden, about 1-2 minutes per side. Drain on rack set over a baking sheet. Place chicken in warmed oven and continue to cook remaining chicken in skillet.
  8. To make sauce, stir ketchup and Worcestershire sauce together until fully combined. Serve with chicken.

 

Yield: 4 servings

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Omu Raisu (Japanese Rice Omelet)

close up omu raisu

I don’t know about you all, but I am so not ready for Christmas and the end of the year! I find myself juggling so many things to begin with, but then there’s presents to procure, work to finish, cookies to bake… Before we left for our travels to the midwest for Thanksgiving, we three enjoyed the Annual Children’s Book Festival at the Brooklyn Museum.  If you are in the area, it is a wonderful opportunity to meet Brooklyn authors.  It’s usually the Saturday before Thanksgiving, and it’s free!

It was packed like this all day.  That's me and Jamie on the bottom right.

It was packed like this all day. That’s me and Jamie on the bottom right.

My friend, Claude, took this of us.

My friend, Claude, took this of us.

I also did a book reading, craft, and signing this past weekend at Grace Church School in Brooklyn, where Jamie went to pre-school.  I can’t believe it’s been SEVEN years since we first entered that beautiful building!

Me reading Soup Day

Me reading Soup Day — Jamie doing a great job not looking bored!

It is always very nostalgic going there.  My very first post on this blog was the Rocking Horse Cookies  I made for a Bake Sale there.  Time flies…

As for the Omu Raisu…  This is one of those common dishes that you could find everywhere in Japan — I haven’t been in ages, so I don’t know what it is like now.  It’s a Japanese version of a Western dish.  And as I saw when I lived there, way back in the 90s, “Western” often included ketchup.  I taught a cooking class there with my friend, Elaine, to some of my (adult) English language students.

We decided to do Crunchy Tacos– American style– as in, the kind you get at Taco Bell.  At the time it was pretty impossible to get authentic Mexican ingredients where we were living.  It was really fun, and the students loved the tacos, but the one thing I remember is them saying that it would be good with ketchup. lol

Anyway, one of my favorite scenes in the movie, Tampopo, directed by Juzo Itami, is when this hobo makes Omu Raisu in a deserted ship kitchen for Tampopo’s son.  View here.  It’s so cute!  The hobo’s version is not stuffed– he cooks a perfect omelet and puts it atop a bed of ketchup rice.

Here is a video on how to make a Miffy Lion Omu Raisu!!  I found this while searching for the scene in Tampopo.  OMG.  The Japanese are so good at cute.

Omu Raisu is one of Jamie’s favorite dishes — he’s a ketchup fiend.  I hadn’t made it in awhile, but while visiting my brother, he introduced us to this awesome YouTube channel, “Cooking with Dog”. We  watched numerous episodes on Apple TV while there.  I love that the dog just sits on a stool in the background as the chef cooks.  Here is the Cooking with Dog Omu Raisu episode.

My Omu Raisu is a simplified version.  I don’t use tomato sauce, just ketchup.  You can fill it with whatever meat and vegetables you like, but I like to use the traditional chicken.  I love white rice, but only had brown rice on hand.  As you can see, I have picky eaters to please, so I made different fillings for everyone.  I made a big batch of chicken and onions and rice first; doled out a portion for Denis in a bowl; then added the ketchup, peas, and corn (all things Denis hates); doled out a portion for Jamie; and then added cooked broccoli to the remaining filling for myself.  It was like a logic problem. filling diagramThen I made omelets and filled with with each person’s filling! omu raisu on fork

Before I share the recipe, I just wanted to thank Chef Mimi for giving  me the I Am Part of the WordPress Family Award.

image
Thank you, Chef!  I usually don’t post about awards because I am extremely busy, and I always have a slight bout of anxiety thinking of gathering other links, notifying the recipients of the awards, and wondering what  they will do.   But I was so touched by Chef Mimi’s no pressure attitude.  Plus, she’s a self taught cook like me and learned along the way while raising and feeding her family.  She has a wonderful collection of recipes in her recipe guide on her blog, so check it out!

omu raisu above
Omu Raisu (Japanese Omelet Rice) For three servings

4 teaspoons oil

Some onion — about 1/2 cup, diced, depending on your taste

about 1/4 cup cooked rice for each serving 1 chicken breast, chopped into small pieces about 1 cup of cooked vegetables

2 tablespoons to 1/4 cup ketchup, depending on how much you like ketchup 6 eggs (1-2 per person)

1)  Saute onions and chicken in 1 teaspoon oil in a non stick pan.  When it’s cooked, added cooked rice and cooked vegetables and ketchup.  Stir to incorporate.  Remove to a dish.

2)  Using a clean pan, heat 1 teaspoon oil and swirl around.

3) Beat 1-2 eggs in a bowl.  Add to pan.  Move around so that the egg covers bottom of pan.  When it’s almost done, lay filling on one half of egg circle.  Flip other half on top.  Put a plate on pan and flip omelet out onto the plate.  (The cooking with dog chef puts the filling in the middle and folds each side over — you can do this too, but my way is easier!)
4)  Serve immediately, garnished with more ketchup!

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Filed under Art Related, Books, chicken, Dinner, Eggs, Uncategorized

Roasted Acorn Squash and Moroccan Beef Inspired Stuffing

stuffed acorn squash 2


Acorn squash is in season again!  Have you seen them appearing in your markets?  I love roasted acorn squash and did a post last year about how to make it, as well as how to roast the seeds.

Roasted Acorn Squash wedge with butter, maple syrup, and cinnamon

Roasted Acorn Squash wedge with butter, maple syrup, and cinnamon

Roasted Acorn Seeds

Roasted Acorn Seeds

This time, I tossed the seeds in oil and seasoned with cinnamon and sugar and roasted them in our Cuisinart toaster oven before making the stuffed squash.   I served them on our salads with dinner.  So yummy!

roasted seeds salad

As for the stuffed squash, first you have to prep the halves by removing the seeds, then cutting off a little sliver on the bottom so they can sit upright without being a Weeble (70s reference to show my age).


prepared acorn sqush

Brush squash halves with oil and sprinkle with cinnamon.  Place face down in a pan, cover with foil and roast in oven.  While they roast, prepare the stuffing.    I wanted something hearty so I used beef and onions.  And thinking of how well acorn squash goes with cinnamon and sweet flavors, I thought it would be great to make a sweet and savory dish.  Moroccan recipes often call for cinnamon, ginger, allspice with meats, so I looked at a bunch of recipes which inspired me to choose spices for this dish.  I also added some cooked brown rice for chewy texture and nuttiness and added golden raisins for another layer of sweetness.
stuffed acorn squash side

I usually don’t hit it the first time I invent a recipe.  I often go back and tweak it and make it several times.  But this one was great in round one, so I thought I’d share it.  Even Denis loved it, and that is saying a lot!  Jamie doesn’t like acorn squash (I know, he’s crazy).  I used the beef filling wrapped in a flour tortilla and made him a Moroccan Burrito, which he ate with relish.  Crisis averted.
stuffed acorn squash 1Hope you like this sweet and savory fall dish!

Roasted Acorn Squash with Beef and Rice Stuffing

1 acorn squash, cut in half lengthwise, seeds removed

1 tablespoon vegetable oil, divided

2 teaspoons cinnamon, divided

1/2 white onion, diced–about 1 cup

1/2 pound ground beef

1/2 teaspoon salt and more to taste

2 cloves of minced garlic

1/2 teaspoon ground allspice

1/4 teaspoon curmin

1 cup cooked rice

1/4 cup golden raisins

2 teaspoons butter

maple syrup to taste

1.  Preheat oven to 350 degrees F.   Cut sliver off bottom of both acorn halves so that it doesn’t wobble when resting upright. Brush cut sides of squash with oil, sprinkle with 1 teaspoon cinnamon and place cavity side down on a baking.  Cover with foil and bake for about 45 to 50  minutes, until tender when pierced.

2.  In large frying pan, heat oil over medium heat and cook onion for 5 minutes. Add minced garlic and cook 1 more minute.

3.  Mix in ground beef, salt, remaining stirring to break up beef. Add rest of cinnamon (1 teaspoon), allspice, and cumin and stir to coat meat.   Cook until beef is browned and cooked through, about 5 minutes.

4.  Stir in cooked rice and raisins and sauté until heated through.

5.  Dot acorn squash cavities with butter and press in with a fork.  Drizzle with maple syrup.  Fill cavities with beef stuffing.  You may have a little leftover stuffing.  I made my son a burrito with the leftover filling and he loved it!

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Filed under Beef