r/cookinginjapan

I used extra tsukune mixture to stuff the piman and shiitake. Shibazuke was made with umezu from this Summer’s batch of umeboshi.

I've been eating at this local ramen shop and have been trying to replicate their katsudon sauce, but I haven't been able to recreate the taste.

The sauce tastes and looks like shoyu, but it's almost not salty at all. Its texture is slightly caramelized, making the rice just sticky enough to hold together. It's sweet, but it also has a deeper flavor that gives it that addictive umami taste.

The sauce is underneath the meat.

Blanched thin-sliced pork loin, leaf lettuce, mizuna, myoga, tomato, momiji oroshi and goma-dare. Kabocha and shiitake miso soup.

Ingredients: Daiso rice bran oil, half red onion, wine vinegar, rice vinegar, salt, sugar, sudachi or lemon juice. Grate half a red onion and put in a sealable glass jar, add 40g rice vinegar, 15g wine vinegar, 15g sugar, 9g salt, some sudachi juice like 45ml, slowly add 100g of rice bran oil or other salad oil. Shake and let it rest overnight. Then add it to a 100yen store vinaigrette container.

A make-ahead, microwave meal because it is too hot to use the stove.

🐓 cold poached chicken
🥒 kyūri
🌶️ sesame-scallion sauce