Recipes from Tokyo Cult Recipes


TONKATSU CRUMBED PORK

Tokyo-Cult-Recipes-Crumbed-Pork

SERVES 4
8 MINS PREPARATION TIME
12 MINS COOKING TIME

4 rounded tablespoons plain (all-purpose) flour
2 eggs, beaten
50 g (1¾ oz) panko breadcrumbs
4 slices pork neck (collar)*, about 2 cm (¾ in) thick vegetable oil, for frying
tonkatsu sauce**

Place the flour, beaten eggs and panko in separate shallow bowls. Dip the pork first in the flour, then in the egg, then in the panko (press the panko onto the meat with your hands, so it sticks well).

Gently remove any excess panko from the pork.

Take a frying pan that is large enough to fit all the pieces of pork in a single layer (or cook it in two batches). Pour in a 2 cm (¾ in) depth of oil and heat to 170°C (325°F). Add the pork and cook for about 3 minutes on each side until nice and golden brown. Take out the pork and drain on paper towels, then cut into 2 cm (¾ in) strips. Drizzle with tonkatsu sauce to serve.

*This is a cut with an ideal amount of fat, which the Japanese enjoy, but pork loin can be used instead.
** Tonkatsu sauce is made from fruit and spices. If you can’t find it in an Asian grocery store, you can make it yourself by mixing together 3 tablespoons Worcestershire sauce, 3 tablespoons tomato sauce (ketchup), 1 tablespoon oyster sauce, 1 teaspoon sugar and 1 teaspoon lemon juice.

Download printable recipe (PDF)

 

YAKISOBA FRIED NOODLES

Tokyo-Cult-Recipes-Fried-Noodles

SERVES 4
15 MINS PREPARATION TIME
10 MINS COOKING TIME + COOKING TIME FOR THE NOODLES IF NECESSARY


4 packets dried ramen noodles (about 250 g/9 oz) or 4 packets steamed "Mushimen" noodles (about 520 g/1 lb 2¾ oz) – these are ideal for this dish
3 tablespoons sunflower oil
1 onion, cut into 5 mm (¼ in) slices
200 g (7 oz) pork belly, thinly sliced
1 leaf white cabbage, cut into bite-sized pieces
3 tablespoons tonkatsu sauce
1½ tablespoons oyster sauce
1 teaspoon fish sauce
4 eggs
few pinches aonori (green seaweed powder)

Cook the dried noodles according to the instructions on the packet (skip this step if you are using pre-cooked noodles). Drain.

Heat 1 tablespoon of the sunflower oil in a large frying pan on a medium heat. Sauté the onion until it becomes translucent, then add the pork and cook for 2 minutes. Add the cabbage and sauté for another minute. Set this mixture aside.

Clean the frying pan, place on a medium–high heat and add the remaining 2 tablespoons of sunflower oil. Sauté the noodles for 2 minutes, stirring well so they don’t stick. Once the noodles are nice and glossy, add the pork and vegetables. Add the sauces and mix together well. Divide between four individual plates. Fry the eggs and place them on top. Sprinkle with aonori and serve.

Download printable recipe (PDF)

 

MATCHA AND WHITE CHOCOLATE CAKE

Tokyo-Cult-Recipes-Matcha-Chocolate-Cake

MAKES 1 LOAF CAKE
15 MINS PREPARATION TIME
40 MINS COOKING TIME


3 eggs
softened butter – the same weight as the eggs
caster (superfine) sugar – the same weight as the eggs
plain (all-purpose) flour – the same weight as the eggs
1 teaspoon baking powder
1 tablespoon matcha (green tea powder)
70 g (2½ oz) white chocolate chips


Preheat the oven to 170°C (325°F), and butter and flour a 19  x 19 x 8 cm (7½ x 7½ x 3¼ in) loaf tin.

Weigh the eggs, then weigh out the same amount of butter, sugar and flour.

Using an electric mixer, beat the sugar and butter together for 5 minutes, or until light and creamy.

Add the eggs, one at a time, mixing each one in well before adding the next. Sift in the flour, baking powder and matcha.

Combine using a spatula. Stir through the white chocolate chips, then pour the mixture into the prepared tin and bake for 40 minutes.

The cake is cooked when a skewer inserted in the centre comes out clean.

Download printable recipe (PDF)