Asian Yummies

 Vegetable Tamago Rolls
~2 appetizer portions or 1 lunch portion
  • 2 eggs
  • 1/2 teaspoon mirin
  • 1/4 teaspoon soy sauce
  • 1/4 teaspoon sugar
  • 2/3 cup julienned carrots, blanched and cooled
  • 2/3 cup seeded and julienned cucumbers
  • 6 tablespoons seaweed sesame stuff *see pics below
Let’s talk about the ingredients first: The measurement for the julienned veggies (matchstick size) is a very rough estimate. It’s hard to measure that shape.
Cucumbers, carrots, and seaweed



Seaweed Stuff

Lastly, if you have the foresight, take your eggs out and leave them on the counter to come to room temperature. You’ll get a more tender egg, but not a big deal, I didn’t.
1. In a small bowl, whisk together eggs, soy sauce, sugar, and mirin. Split the mixture in half (roughly 1/4 cup each).
2. Heat a 8″ non-stick omelet pan with non-stick spray, over medium heat and pour in half of egg mixture. Tilt the pan side to side, and around, until the mixture coats the pan. Keep tilting around while heating until liquid does not travel anymore. Using a temperature resistant spatula, test the egg mixture gently to see if it is firm enough to flip. Turn it over as gently as possible and remove from the pan after just a few seconds.
3. Repeat step 2 with the other half of the egg mixture and let both pieces cool on a flat surface.
4. Cut each egg into 3 strips as evenly as possible. Take 1 tablespoons of seaweed stuff and crumble over each egg strip.
Tamago Roll 1
5. Lay the carrots across and then the cucumber, leaving a little room at the end.
Tamago Roll 2 Tamago Roll 3
6. Roll them up and leave the open side down.
Tamago Veggie Roll
Just in case you want to make it larger, like I did last night, it’ll look more like this, and needed toothpicks to hold it together, which is why I opted for smaller.
Other Tamago Veggie Roll



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  Tonkatsu is simply pork cutlets, considered part of a whole genre of food called Yoshoku, Japanese interpretations of Western food. Well here’s my take on it. You’ll notice a little bit of Malaysian curry powder, which adds just a touch of something special and a teeny kick. No one will be able to tell what the secret ingredient is though.

Tonkatsu
~2-4 servings
Sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 teaspoon (Malaysian) curry powder
Pork Cutlets
  • 10.5 ounces pork tenderloin, cut into 4 (1/2″) thick cutlets
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon Malaysian curry powder
  • 1 large egg, beaten
  • 3/4 cup panko
  • 2/3 cup oil for pan frying
  • rice to serve (optional)
Instructions
1. Put all the sauce ingredients in a small pot and heat on medium high heat. Bring to a boil and reduce to a simmer and stir. Continue stirring as it reduces and thickens to a gravy-like consistency, roughly 2 minutes. Turn off the heat and set aside to cool.
sauce
2. Season pork cutlets on both sides with salt and pepper. Set up 3 shallow bowls: one with flour and curry powder mixed together, one with the egg, one with panko.
flour, egg, panko
3. Heat oil in a 12″ skillet on medium high heat. Coat pork cutlets with flour mixture, dusting off excess. Dip in egg, then panko. Bread all the cutlets, then fry all 4 together, for 2-3 minutes on each side, or until golden brown.
frying 1 frying 2
4. Remove onto paper towels, slice, serve with sauce (over rice if desired).
tonkatsu sliced


from FoodMayHem.com
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