Chicken Katsu with Tonkatsu Sauce Ingredients Sauce 1/2 cup Worcestershire sauce 1/4 cup ketchup 2 tablespoons

soy sauce pepper to taste Chicken 2 cups vegetable oil, for deep-fat frying 1/2 cup all-purpose flour 1/2 cup panko bread crumbs salt and pepper to taste 1 egg, beaten 2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness 1 green onion, thinly sliced Directions For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, a nd a pinch of pepper to taste. Set aside. Heat oil in deep-fryer to 350 degrees F (175 degrees C). Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces fir st into flour, then egg, and lastly bread crumbs. Fry breaded chicken breasts in preheated oil until golden brown and no longer pi nk in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb e xcess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping Dynamite Sauce Ingredients 1 cup mayonnaise 1 tablespoon sugar 1 tablespoon chili garlic sauce Directions In a small bowl, stir together the mayonnaise, sugar and chili garilc sauce. Use immediately or refrigerate and use within one week. Famous Japanese Restaurant-Style Salad Dressing Ingredients 1/2 cup minced onion 1/2 cup peanut oil 1/3 cup rice wine vinegar 2 tablespoons water 2 tablespoons minced fresh ginger root 2 tablespoons minced celery 2 tablespoons ketchup 4 teaspoons soy sauce 2 teaspoons white sugar 2 teaspoons lemon juice 1/2 teaspoon minced garlic 1/2 teaspoon salt

1/4 teaspoon ground black pepper Directions In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pur eed. Omuraisu (Japanese Rice Omelet) Ingredients 1 cup cooked white or brown rice 2 thin slices cooked ham, cubed 2 tablespoons ketchup 1 slice processed cheese food (such as Velveeta ) (optional) 2 eggs salt and pepper to taste 1 tablespoon ketchup 1/4 teaspoon chopped fresh parsley Directions Heat a skillet over medium heat, and coat with cooking spray. Add the cooked ric e, 2 tablespoons ketchup, ham, and cheese, if using. Cook and stir until the ing redients are well combined and heated through, about 8 minutes. Scoop the mixtur e onto a serving bowl and shape into an oval. In a bowl, beat eggs and salt and pepper. Heat a small skillet coated with cooki ng spray over medium heat. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Use a spatula to gently fo ld the eggs into a cocoon shape. When eggs are completely set, remove from the h eat. Place the omelet on top of the rice and run a knife length-wise through the top layer of the omelet. It should open like a butterfly and drape over the rice. To p with the final tablespoon of ketchup and a sprinkle of parsley. Teriyaki Sauce and Marinade Ingredients 2/3 cup mirin (Japanese sweet rice wine) 1 cup soy sauce 4 1/2 teaspoons rice vinegar 1 teaspoon sesame oil 1/3 cup white sugar 7 cloves garlic, minced 1 tablespoon minced fresh ginger 1 dash red pepper flakes black pepper to taste Directions Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, a nd simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar . Season with garlic, ginger, pepper flakes, and black pepper; simmer an additio nal 5 minutes. Store in a tightly sealed container in the refrigerator. Canned Tuna Donburi 12 ounces light chunk tuna in water , drained (2 cans) 3 large eggs , lightly beaten 1/2 teaspoon sugar (makes the eggs fluffier)

1/2 teaspoon shoyu (soy sauce) 1 teaspoon vegetable oil 2 tablespoons onions , chopped white (optional) 2 tablespoons kamaboko , chopped (fishcake) (optional) 1 teaspoon Nori Goma Furikake or 1 teaspoon nori sushi sheet , diced to matchsti cks salt and pepper Directions: 1 Add oil to frying pan on medium-high heat. Quickly saut onions. 2 In separate bowl, mix all other ingredients, including sauted onions but omit Nor i. 3 Add ingredients to frying pan, reduce to medium heat, and cook until eggs are co oked through. 4 Serve over hot rice and top with a dash of furikake. Simple Grilled Chicken Ingredients 1/2 lb thigh chicken (chopped) 1/2 tsp garlic (ground) 1/2 tsp ginger (ground) Spices 2 tbsp soy sauce 2 tbsp sake 1 tbsp chicken bouillon Preparation Put spices (soy sauce, sake, chicken bouillon, garilc and ginger) in a bowl, mix , then marinate chicken for about 10 minutes Heat oil in a frying pan and grill chicken for 4 minutes (watch closely, it burn s easily) Tenshinhan Ingredients 3 eggs (beaten) 2 small bowls of steamed rice 1 tbsp green onion (chopped) 3 sticks of imitation crab 1/4 tsp ginger (ground) Spices 1 1/2 tbsp sugar 1 tbsp soy sauce 1 tbsp vinegar 1 tbsp sake 1/2 tsp oyster sauce 1 tsp chicken bouillon powder 1 tsp katakuriko Dash salt Preparation Split crab stick then mix with beaten egg, ginger, green onion and a sprinkle of salt Put steamed rice on dish Heat oil in a frying pan and make two round fried eggs then drape over the steam ed rice

Mix all spices (sugar, soy sauce, vinegar, sake, oyster sauce, chicken bouillon powder, and katakuriko) and heat with 1 cup of water till the sauce thickens Pour the sauce over the egg and rice Enjoy! Cheese Tonkatsu INGREDIENTS 180 g pork tenderloin (or 4 x 45 g pork slices) 4 thin slices of Cheddar cheese 30 g plain flour 1 egg, beaten 100 g panko or breadcrumbs 500 ml Tsuno Foods Rice Bran Oil salt and black pepper Tonkatsu sauce or ketchup to serve wild rocket and baby tomatoes, to serve METHODS/STEPS Cut the pork into 2 cm round slices. Open up each slice to make a pocket for the cheese, making sure not to cut the whole way through (a). Place the sliced chee se in the pocket, close the pork around it, and season. Dust the cutlets with flour and dip then into beaten egg. Coat the cutlets with panko (or breadcrumbs)(b). Rest them in the fridge for 15 mins to set. In a medium saucepan, heat the rice bran oil to 170C. Drop a few panko into the o il to test if the temperature is correct (see Atsuko s Advice, right, on how to de ep-fry). Deep fry the cutlets, two at a time (c). Don t put all the cutlets in the oil at o nce; this will cause the temperature to drop. Turn them over a few times in the oil until golden. Drain well. Serve them with Tonkatsu sauce, a thick and mildly spicy sauce, garnished with w ild rocket and baby tomatoes. These cutlets will also taste great served with Ja panese curry and rice. Sushi Balls and Rolled Sushi Proscuitto Temari Sushi for one 200g sushi rice 1 slice uncured ham (Proscuitto) 2 tsp cream cheese 1 slice smoked salmon 1/4 avocado, sliced 1 sheet rice paper (10cm across) 1/4 beetroot, boiled and grated 1 gem lettuce leaf 30g canned tuna 1 tsp mayonnaise cling film Spread out a sheet of cling film, laying on top of it a 5cm square piece of ham. Take 30g of sushi rice and form it into a ball around 1tbsp of cream cheese. Pla ce on top of the ham, then use the cling film to form the mixture into a ball. Smoked Salmon Temari Sushi Cut the smoked salmon into 2cm x 5cm strips. Slice the avocado into similarly si zed strips. Spread out a sheet of cling film, and layer alternate strips of both salmon and avocado, about 3 strips of each. Place 30g of sushi rice on top of the strips, then use the cling film to form th e mixture into a ball. Rolled Sushi Moisten the rice paper with water then gently pat dry.

Mix the grated beetroot with 80g sushi rice to make red sushi rice. Mix together the tuna and mayonnaise. Spread out a sheet of cling film, laying the rice paper on top of it, and the le ttuce leaf on top of that. Then spread the red sushi on top of the lettuce leaf, and finally the tuna mayonnaise on top of that. Pick up the wrap from the edge nearest to you, and roll then rice paper up. You don't have to roll too tightly. Once rolled, cut into three slices.