1. Mille-feuille Katsu (Layered Tonkatsu) Teishoku
Ingredients (for 1 serving)
・4.6 oz (130g) Thinly sliced pork (6 Slices)
・Sliced cheese
・Salt and pepper
・1-2 tbsp Flour
・1.5 tbsp Beaten egg★
・1.5 tbsp Flour★
・1 tbsp Water★
・Panko
・Oil for frying
Topping
・Shredded cabbage
・Lemon
Direction
1. Sprinkle salt and pepper on one side of all pork slices. Layer all pork. Place a slice of cheese between each layer of pork. (Cut the cheese so that it sits in the center of the pork in long, thin strips before using it.)
2. Coat the pork with flour. Dip it in batter, then coat it with panko.
3. Fry in oil for 3 minutes on each side.
2. Japanese Ginger Pork Teishoku
Ingredients (for 1-2 servings)
・4.5 oz (128g) Thinly slice pork loin
・1.4 oz (40g) Onion
・1 oz (15g) Gingar
・2 tbsp Sake☆
・2 tbsp Soy sauce☆
・1 tbsp Sugar☆
・1 tbsp Mirin☆
Topping
・Shredded cabbage
・Mayonnaise
Direction
1. Shred onion. Grate ginger and mix is with ☆. In a mixing bowl, combine pork, onion, and the sauce.
2. After 20 minutes, stir-fry onion first. When onion is cooked to some extent, add pork and sauce. When pork is cooked, it’s done.
3. Assorted Fried Food Teishoku
Ingredients (for 2 servings)
Fried shrimp (Ebi-furai)
・2.8 oz (80g) Shrimp (4 Shrimps)
・1 tbsp Flour
Creamy crab croquette
・5.3 oz (150g) White sauce (Béchamel sauce)
・2 oz (60g) Potato
・1.7 oz (50g) Crab sticks
・1 oz (30g) Onion
・2-3 tbsp Corn
・1.5 tsp Butter
・2 tbsp Milk
・A pinch of Salt and pepper
・1/2 tsp Consomme (or other stock powder)
Batter
・2.5 tbsp Beaten egg☆
・2.5 tbsp Flour☆
・1.5 tbsp Water☆
・Panko
・Oil for frying
Fried chicken tenders
・3.5 oz (100g) Chicken tenders
・1 tsp Sake★
・1 tsp Mayonnaise★
・1/2 tsp Soy sauce★
・1/2 tsp Potato starch★
・A pinch of Garlic powder★
・A pinch of Salt and pepper★
・2 tbsp Panko
・1 tbsp Parmesan cheese
・Oil for frying
Topping
・Shredded cabbage
・Lemon
Direction
1. [Fried shrimp] Devein and clean shrimps. Make several slits in the belly of the shrimp to straighten the meat. Coat them with flour.
2. [Creamy crab croquette] Fry shredded onion with butter. When onion is a little browned, add white sauce and milk. Season them with salt, pepper, and consomme. Mix well and turn off the heat. Make mashed potato. Add the potato, crab sticks, and corn to the pan. Mix well. Transfer to a container, cool roughly, and refrigerate in the freezer for 20 minutes.
3. After 20 minutes, make croquettes by shaping them into the desired size.
4. Make batter by mixing ☆. Dip shrimps and croquettes in the batter, and coat them with panko. Fry in oil for 2 minutes on each side.
5. [Fried chicken tenders] Remove tendon from chicken tenders. Soak them in the sauce made with ★ for 20 minutes.
6. Mix panko and parmesan cheese in a bowl. Coat the chicken with the mixture. Fry in oil for 3 minutes on each side.
4. Hamburger Steak Teishoku
Ingredients (for 3 servings)
・1.7 oz (50g) Ground beef
・1.7 oz (50g) Ground pork
・1.7 oz (50g) Onion
・2 tsp Oil
・0.7 oz (20g) Panko☆
・1/2 Beaten egg☆
・2 tbsp Milk☆
・2 tsp Worcestershire sauce★
・A pinch of Salt and pepper★
・A pinch of Sugar★
・A pinch of Cumin★
・A pinch of Nutmeg★
Steak sauce
・4 tbsp Ketchup◇
・2 tbsp Worcestershire sauce◇
・1 tbsp Soy sauce◇
・1 tbsp Mirin◇
・1 tbsp Butter
Topping
・Green leaves
・Fried egg
Direction
1. Mince onion. Mix it with 2 tsp oil, and microwave it for 2-3 minutes at 500W.
2. Mix the onion with ☆, and cool it throughly.
3. In a large mixing bowl, combine ground beef, pork, and [2]. Season them with ★. Knead well until sticky.
4. Form into a round and cook in a frying pan over medium heat until browned, about 2-3 minutes.
Turn them over, and cook on low heat for 3 minutes. While waiting, mix ◇ in a bowl.
5. Take out the hamburger steak, and lightly wipe off stains. Put the sauce and butter in the pan. Heat and when butter is melted, return the hamburger steak and simmer on low heat for 2 minutes.
Turn them over and simmer for 2 minutes.
5. Crispy & Juicy Karaage Teishoku
Ingredients (for 1-2 servings)
・8.8 oz (250g) Chicken thigh
・0.4 cup (100ml) Water★
・10g Salt★
・10g Sugar★
・1 tbsp Sake☆
・1 tbsp Soy sauce☆
・1/2 Egg☆
・1.5 tsp Grated ginger☆
・1/2 tsp Sugar☆
・A pinch of Salt and pepper☆
・2.5 tbsp Flour
・2.5 tbsp Potato starch
・Oil for frying
Topping
・Shredded cabbage
・Mayonnaise
・Nanami-togarashi
・Lemon
Direction
1. Cut chicken into small pieces. Soak them in ★ for 30 minutes to make the chicken juicy.
2. After 30 minutes, remove moisture from chicken thoroughly with paper towel.
3. Soak chicken in marinade sauce made with ☆ for 20 minutes.
4. In a separate bowl, mix flour with potato starch. Transfer the chicken into this bowl. Mix well.
5. Fry in oil for 3-4 minutes on each side.
6. Stir-fried Meat and Vegetable Teishoku
Ingredients (for 1 serving)
・2.5 oz (70g) Thinly sliced pork
・A pinch of Salt and pepper
・1.7 oz (50g) Cabbage
・1.7 oz (50g) Bean sprouts
・1.4 oz (40g) Onion
・1 oz (30g) Carrot
・1 oz (30g) Green bell pepper
・2 tbsp Oil
・2 tsp Oyster sauce☆
・1 tsp Chicken stock powder☆
・1 tsp Sake☆
・1 tsp Soy sauce☆
・1 tsp Potato starch☆
・1 tsp Water☆
・1/2 tsp Sugar☆
・A pinch of Garlic powder☆
・Black pepper☆
Direction
1. Cut pork and vegetables into small pieces. Drain vegetables thoroughly.
2. In a mixing bowl, combine ☆ in advance.
3. Stir-fry vegetables with oil. Take out once. Drain off excess oil.
4. Cook pork, and sprinkle salt and pepper. Return vegetables to the pan.
5. Pour the sauce and stir to combine.
