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…
Tag: Japanese
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 |Crispy roast belly pork with tonkatsu dipping sauce
Everyone loves crispy belly pork and its sooo easy to make! 400g Pork Belly 1 tbsp Sea Salt 1 tbsp Ketchup Half tbsp Oyster Sauce Half tbsp Worcestershire Sauce Juices from resting the pork Top the skin of the pork belly with salt and leave for at least an hour uncovered in the fridge. Brush…
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 | Fried Chicken 唐揚げ … again
Who doesn’t love fried chicken? This is my go at Japanese fried chicken 唐揚げ • 2 Boneless Skin on Chicken Thighs• 50ml Light Soy Sauce• 20ml Sake• 1/2 tsp Garlic Powder• 1/2 Ginger Powder• 150g Potato Starch or Plain Flour for dusting• Oil for deep fryingMix together soy, garlic, sake and ginger then slice chicken…
Portly Cooks | Ebi Katsu
Something about Japanese Curry sauce is addictive. Panko Bread Crumbs 6 King Prawns (peeled, tails left on) 1 Egg 45g Sushi Rice 90ml Water For the sauce 165ml Coconut Milk ½ tsp Ginger Powder 1 tsp Curry powder ½ tsp Garlic Powder 1 tbsp Soy Sauce 1 ½ tbsp Honey 1 Spring Onion (Chopped) …
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…
Portly Cooks | Tempura
I love Tempura, well to be fair anything battered is pretty amazing, tempura has a lightness and crunch that makes it particularly awesome. A selection of Seafood/what ever you fancy battering I used; Prawns, Scallops, Courgette and Broccoli 1 Egg 1/3 Cup Flour Water You’ll make more batter than you need but it needs to…
Portly Cooks | Omurice
This one is a top dish for using up leftover rice (if you happen to have any). It’s a super popular dish in Japan and fairly simple too! 1/3 Cup Rice (Cooked and Cold) You could use the microwave packet stuff here too 50g Stir Fry Mix (You know, the one in the supermarket) 10ml…
Portly Cooks | Karaage Don
This rice bowl is perfect for using up leftovers or like this one making it from scratch. 1/3 Cup of Sushi Rice 2 tbsp Mirin Karaage (Japanese Style Fried Chicken) 1 Carrot 1 tbsp Edamame Beans This dish is more about construction. Wash the rice thoroughly and then cook in double the amount of water…
Portly Gourmet 