2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Japanese cuisine is different from any other in the world, it has no influence of other national cuisines. Japanese specialties are a favorite of people from many countries.
According to the Japanese, only the best gifts on earth and water are worthy of being served, and the main task of the chef is to preserve their original qualities.
The Japanese table consists of a large number of dishes of different flavors, served in small portions, so breakfast, lunch and dinner are served as a tasting of a variety of products to taste.
Fish and seafood are not fried, they can be lightly dipped in fat for seconds, just enough to catch the crust, and also stewed, steamed or served raw.
For a festive table, raw fish is served, and this is the type that is most delicious at this time of year or in this area. Sashimi is cut into small pieces of raw fish.
Another popular dish known around the world is sushi. Some types of seafood are even served live. This is called odori. This is how squid is consumed.
The biggest delicacy is fugusashi, which is prepared from fugu fish. Only the best chefs can cook it because it is very poisonous.
Japanese is very appetizing and popular shish yakitori from small strings of chicken and vegetables or katsudon - chopped meatballs, drizzled with egg.
You can surprise your guests by preparing steak tonkatsu, typical of Japanese cuisine.
Necessary products: 5 pieces of pork, about 1 cm thick, 2 tablespoons flour, 1 egg, 1 cup breadcrumbs, frying fat. For the sauce - 4 tablespoons ketchup, 2 tablespoons soy sauce, 2 tablespoons white wine.
The meat is pounded well and rolled in flour, dipped in beaten egg and rolled generously in breadcrumbs. Pour enough fat into the pan to cover the steak during frying.
The steaks are carefully placed in the fat heated to 160-170 degrees and fried on both sides to obtain a golden crust. This should take no more than 5-6 minutes.
For the sauce, mix all the ingredients and bring to the boil. Once the sauce has cooled, pour over the steaks. Serve with boiled rice and finely chopped cabbage, scalded with water and seasoned with vinegar and a little sugar.
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