Portly Cooks | Onigiri

1/3 Cup Sushi Rice 2/3 Cups Water 1 tin of Tuna 2 tbsp Mayonnaise Nori – Optional Cook the rice until all of the water has been absorbed and the rice is soft and sticky, cover and leave to one side too cool.  Drain the tuna and mix with the mayonnaise. Once the rice is…

Portly Cooks | Tempura Udon

Tempura udon is a essentially I simple noddle dish with some epically long prawns. The tricky bit is making those prawns long… Serves 2 6 Raw King Prawn (Peeled and De-veined with tail on) 600ml Dashi (I used 2 powder sachets dissolved in hot water) 2 tbsp Soy Sauce 2 tbsp Mirin 100g Rice Flour/Corn…

Portly Cooks | Okonomiyaki

Okonomiyaki (what you like fried) is classic street food from Japan, I’m not saying this is the most traditional way to make Okonomiyaki but it’s my way… 4 Green Cabbage Leaves (I used Sweetheart) Half a cup Flour 1 egg Milk Garlic powder For the sauce 2 tbsp Ketchup 1 tbsp Worcestershire Sauce 1 tbsp…

Portly Cooks | Tonkatsu

Tonkatsu is essentially just breaded pork but oh my god is it worth it! 1-2 Pork Loin Steaks 1 tsp Worcestershire Sauce 1 tsp Oyster Sauce 1 tbsp Tomato Ketchup 3 cups Cornflakes 1 Egg (beaten) 2 tbsp Flour You’ll need to start off by making the breadcrumbs, either blend the cornflakes until they make…