Itadakimasu - 2012/06/25 - Izakaya Small Plates

Jun. 25, Mon.
Izakaya Small Plates
Ham-katsu (Ham cutlets)
Potato salad
Onigiri rice balls

Chef Rika Yukimasa will introduce you to how to make the popular classic izakaya dishes easily; Rika style ham cutlets, potato salad, and onigiri rice balls. And we explore the original Izakaya culture at a typical Japanese Izakaya crowded with many office workers.
Ham-katsu (Ham cutlets)

[Ingredients] *Serves 2
4 slices of ham
1 slice of processed cheese
Flour
1 egg, beaten
Bread crumbs
Vegetable oil for deep-frying

[Method]

1. Cut each cheese slice in half. Sandwich each cheese piece with 2 slices of ham. Roll first in flour, then beaten egg, and finally panko bread crumbs.

2. Pour the vegetable oil into a frying pan so that it reaches about 1cm up the side of pan, and heat to 170 to 180°C. (When a pinch of panko is dropped into the oil, it should slowly come up to the top when oil reaches 170 to 180°C.) Fry the ham pieces until the surface is golden brown.

3. Cut into rounds and arrange on a serving plate.

Potato salad

[Ingredients] *Serves 2
2 all purpose potatoes
1/2 carrot
1/4 onion
1 cucumber
1 tsp salt for massaging onion and cucumber
1 can of tuna, drained well
3 tbsp mayonnaise or more to taste
1 tbsp sugar
Salt and pepper, to taste
1 tbsp milk
1 tbsp fresh lemon juice
1 tbsp olive oil
Dill, to taste
1 boiled egg if desired

[Method]

1. Wrap each potato with a plastic wrap and microwave for 6 minutes. (3 minutes per potato in a 600w microwave). Peel while hot and mash. Peel the carrot, quarter lengthwise and cut each wedge into 3 mm thick slices. Cover with a plastic wrap and microwave with for 2 minutes. (2 minutes per half carrot in a 600w microwave).

2. Cut the piece of onion in half, and then cut each half into thin slices. Sprinkle with 1/2 tsp salt, massage a little, rinse under running cold water, and drain well. Cut the cucumber into thin slices, sprinkle with 1/2 tsp salt, massage, and squeeze out any excess water.

3. Combine the mashed potatoes with carrot, onion, cucumber, and tuna. Season with the mayonnaise, sugar, salt, and pepper. Add the milk and lemon juice.

4. Arrange the potato salad on a serving plate, and top with the dill and olive oil. (To make it more eye appealing, sprinkle with chopped egg whites and grated egg yolks as desired.)

Onigiri rice balls

[Ingredients] *Serves 2
Just cooked rice (cooked from 360ml dried short-grain rice)
1/4 tsp sea salt

[Method]

1. Moisten palms with water to prevent the rice from sticking and then sprinkle them with a little salt. Take about 1 cup of the cooked rice and gently press into a triangle by shaping the rice with palms, patting gently and forming with fingers. Alternately, you may use plastic wrap to form the desired shape. Repeat process with remaining rice.

Further Info:
- Izakaya restaurant
New Kagaya (Shinbashi branch)

Opening Hours: Weekdays... 17:00-23:30
Saturday...16:30-23:00
Closed: Sunday/National Holiday
Address: 3-25-7,Shinbashi,Minato-ku,Tokyo, 105-0004
Telephone: 81-3-3289-1145
http://www.syu-wa.co.jp/kagaya-sinbasi.htm

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part 1 of 1: http://www.mediafire.com/download.php?tbrirab1g4et7a5