150g steamed japanese rice (microwave it if the rice was frozen)
1 tbsp sesame
1. In a heat-safe bowl, add rice flour, grated curry roux (or curry powder), sugar and salt. Mix well.
2. Slowly pour the boiled water, using a digital cooking scale. Mix with a silicone spatula until it comes together.
3. Add the steamed rice (microwave it 30s at 600W if it was frozen) and sesame. Knead with your hand (or spatula) until well combined. Pre-heat the oven to 200℃ degree.
4. Spoon some rice mixture (1 to 2 tbsp) and make a ball shape, then flatten it with your hand. Make it thinner using your finger. Place on a baking sheet on an oven tray. Repeat until you use up all the rice mixture.
NOTE : Thinner will make a more crispy senbei!
5. Bake the tray 10min, remove from the oven once and flip all the senbei. Then put it back to the oven and bake again for 10 min.
1. In a big cooking pot, heat 1 tbsp oil, cook the garlic and ginger until fragrant. Add carrot and onion and cook until the onion is lightly browned. Then add the grated apple and mix.
2. Pour the water. Add the worcestershire sauce and bring to a boil.
3. Add the curry roux. You can use 170~190g or you can simply stop when get the thickness you like. Add sugar if you like.
4.Now make the katsu Stab the pork with a fork. Season the pork pieces with salt and pepper, then dust with flour. Now dip them in the beaten egg mixture. Finally coat with panko bread crumbs, evenly, pressing down gently. Both sides should be completely coated.
5. In a frying pan, heat up the cooking oil over medium high heat until it reaches 180℃. Fry the pork until both sides are golden brown, turning them in the oil once or twice. Drain on a plate covered with paper towels.
6. Slice the cooked tonkatsu into strips. Serve the steamed rice in a plate or bowl and place the sliced tonkatsu on top. Now pour curry sauce. Garnish with the chopped green long onion or with beni shoga over the rice if you like.
1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic and fry until just fragrant. Add the beef shank and cook until browned. (Option: Sear the beef, using a cooking torch. It will give a great taste.)
2. Add carrot, onion and cook for about 5~6min or until slightly wilted.
3. Add bay leaf and water. Cover the lid and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low heat and cook at high pressure for about 25 minutes. Turn off the heat and let the pressure come down naturally.
4. Remove the lid, add the seasoning (soy sauce, mirin, black chocolate and curry roux). Using a wooden spoon, dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom.
1. In a cooking pot, heat vegetable oil until hot. Cook garlic and ginger until fragrant, then add the pork (or beef) and fry for a few minutes.
(Optional) Remove from the heat and roast with your cooking torch if you like roasted taste :)
2. Add carrot and onion and fry for a few more minutes.
3. Add the water (1.7L) and stir to combine. Cook over high heat and bring it to a boil. Once boiled, then simmer for about 10 minutes, adding the seasoning (hondashi powder, mirin, sugar and curry roux). Dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom. Then pour the milk (or 300ml water, if you prefer just curry udon) and bring it to a boil. A dash of salt to taste if necessary.
5. Meanwhile bring a big pot of water to a boil. Once boiling, cook the udon until cooked through. Set aside.
6. Add cooked udon into the cooking pot and cook for about 5 minutes together with the curry soup. (Or you just serve the udon in a bowl and pour milk curry over.) Top with green onion (chopped) if you like.