Do you know one of Japanese comfort food called Menchi katsu?
Sounds weird? Yes it is. I didn't realized that the name from(maybe) Minced meat Cutlets.
Menchi Katsu is a popular deli item like crockets.As the original name in English, minced meat (mostly chicken)with some vegetables fried with cutlets crust.
Sounds so meaty? Yes.. but this vegan version won't make you feel missing something.
The recipes are with easy Tonkatsu( pork cutlets, very popular dinner menu, we usually have special sauce) sauce too.Normally making tonkatsu sauce takes time forever but this is a quick version.
*Tofu cutlets filling
Tofu about 200 g, crushed and mushed by hand.
Green onion 1-2 pieces, very thin sliced
Garlic 1 clove, chopped in very small
Mushrooms 2-3 pieces diced in very small
Flour 1 Tablespoon
Soy milk or almond milk 1/4 cup
Salt and pepper
*For the Crust
Flax seed, ground, 2 Table spoons + 1 cup water, leave it for at least 15 min
Flour for dusting, as your need
Panko(bread crumb) for breading, as you need
*Tonkatsu sauce (easy version)
Apple sauce, 1/4 cup
Dijon, 1/2 Table spoon
Tomato paste, 1/4 cup
Balsamic vinegar, 2 Tea spoons
Agave or Maple syrup or sugar, as your sweetness, I added agave 1 Table spoon
Tamarind 1/2 teaspoon(optional.But when you add this, the taste would be very special)
Cinnamon 1/8 tea spoon
Soy sauce 2 tea spoons
Veggie Stock 1/2 cup
Bay leaf 2pieces
Garlic, 1 cloves, minced
Tahini 1 Table spoon
Salt and pepper
Make Tonkatsu sauce.Get the all ingredients in a small pot and heat it up, keep stirling.
Once the sauce got thick, stop the heat and set aside.
Make the filling. Put tofu paste and green onion, garlic in a bowl.Fry the chopped mushroom lightly, put salt and pepper, and add it in the tofu mixture.Add nutmeg and Soy or almond milk, mix well, add flour and mix until the mixture get slightly sticky.
Make the mixture in shapes. It would be the best medal shape. Easy to cook.
Make your breadding station. All crust ingredients separate in containers.
Put the filling in this order : flour, flax seed water, bread crumb.
Heat up the frying oil as 350 F and fry them. 9-12 min each side until the surface got golden brown.
Put the cutlet and sauce in a plate.
I got green tempeh from Tempea foods.It is their new product - Edamame and pumpkin seed tempeh.
It has nice flavor, as well as colour is beautiful.
I was thinking a recipe with keeping nice green colour.
Then made this.
Inspired by "Nanban zuke".Nanban means white barbarian(haha) but the word is pretty old when Portugal arrived in Japan for spreading their religions. Many of things arrived with them called "nanban". Food with Curry taste, chinese inspired, portugal style egg cake..etc.
Anyways. "Nanban zuke" is kind of chinese style dish, it is way less oil than the chinese ones, and usually make it with fried sardines and other white meat fish.
Put the fried fish in vinegary sauce with sliced vegetables.
The crust getting soggy? That is the best point to Japanese.
We like soggy crust. The crust sucks sauce is very good matching with rice.Sounds gross? Try it. You will like it.
However. I wrote this recipe less soggy. But still soggy.
Vinegar, 3 Tablespoons
Soy sauce, 2 Table spoons
Agave or maple syrup, 1 Table spoons(if you like sweet taste, add 2-3 T)
Dashi stock (or water), 1/2 cup
Salt to taste
Tempeh (Edamame one or regular), 300g, sliced in 8/1 inch thin
Corn starch, less than 2 cups
Frying oil (I will recommend coconuts oil) As you need
Onion 1/4 piece, slice very thin
Yellow or red pepper 1/4 piece, slice very thin julian
Carrot, celery, green onion, as your choice.
Put all vegetables in a heatproof bowl and salt, set aside.
Boil all ingredients for the sauce.
When it reached boiling, stop heat, pour hot liquid into the veggies in the bowl.
Fry the tempeh.
Heat up frying oil. Dust the tempeh with cornstarch.
Once the oil reached high heat, fry the tempeh.
Watching the heat, be patient.It will take time to get the surface completely dry.
When the tempeh fried, put them on a plate.
Put vegetables, then pour sauce very end.
It is pretty simple.
There are a few method to get it better, but I will write simplest method here.
2 inch by 1/2 ich kelp
2 litteres of water.
If you like to get more umami, add a few pieces of dried shiitake.
Boil a piece of Konbu( and shiitake) from cold water, once it reached boiling, stop heat and leave it for a while.
Konbu will be slimy so take it out when it's cool down.
You can keep it in your freezer or fridge.
Udon is Japanese wheat noodle. You can get it as frozen, or dry, or raw. Or you can make it at home id you like, but it will be a lot of work.
Usually we make curry udon when we made Japanese curry and got leftover next day.
This time.. you can get double recipe. Curry and curry udon.However. It is just add dashi stock to the curry. Pretty simple.
I added tempeh for the topping, however you can substitute it as tofu.
Keeping tempeh in your freezer is very handy. Whenever you need protein for your meal, you can add it on. If you are in Vancouver, I'd recommend to have tempeh from Tempeafoods
Onion, mideum size, 1/2 piece, sliced
Garlic, 1-2 cloves, crushed
Ginger 1/4 inch, chopped
Carrot 1 small size, cut in pieces
Potato (Yellow or purple) 1, cut in pieces
Bayleaf, 3 pieces
Shitake mashrooms, a few small ones
Curry powder 1/4 cup
Miso, 1/4 cup
Soy sauce, 3 Table spoon
Tomato paste, 3 Table spoon
Dashi stock : 3 litters + 1 litter separate or vegetable stock
Corn starch, 3 table spoons, add 1/2 cup water and set aside
Green onion (optional), chop in small
Tempeh(optional), cut in small pieces, fried
Udon( dry or wet), cook in last minute
Oil, salt and pepper
In a deep thick pot, stir fry sliced Onions until they got slightly caramelized, add garlic and ginger, potatoes and carrots.
Once carrots and potatoes got cooked, add curry powder and mix well, then add dashi stock(or veggie stock) and reach to boil.
Change the heat as mideum heat, add tomato paste and miso, soysauce, mushrooms and okura.
Cook it for a while, and add cornstarch mixture and stir. Add good amount of salt. Likely 3 Table spoons.
You can add sweetner like sugar or mirin, I don't really like taste too sweet personally, I didn't add sweetner.
It will get good thickness after you added the corn starch mixture, if you want to have curry rice, just have it with rice.
If you like curry udon, add little more stock.
Cook udon and put in a bowl, then add the curry sauce.
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub