Japanese Recipe: Katsudon (Breaded Pork Cutlet Over Rice)

Sushi is often considered the pinnacle of Japanese cuisine in the US, but the island nation has so much more to offer. Their food is robust and complicated with interesting takes on foods introduced to them by other countries. Take tonkatsu: a pork cutlet breaded and fried. This thoroughly Japanese dish is actually a variation on European cuisine that was introduced during the Meiji Restoration (Late 19th century to early 20th).

Katsudon (a breaded pork cutlet over rice) is incredibly popular in Japan. It's a combination of tonkatsu(the pork cutlet) and donburi (Japanese rice bowl dish). It's a dish commonly eaten for good luck on the night before a major test because katsu is a homophone for the verb katsu in Japanese, meaning "to win" or "to be victorious".

Read on to learn how to make this delicious recipe...

Homemade Katsudon Recipe

(makes 4 servings)

Ingredients:

Basics

• 7 cups steamed short-grain white rice
• 3 green onions, sliced thin
• 3 small onions sliced thin
• vegetable oil (for frying)
• 4 boneless center cut pork chops pounded thin (should be  about 1" thick before pounded out)
• salt and pepper to taste
• Worcestershire sauce (optional)

Breading

• 3 tablespoons flour
• 1 egg, beaten
• 1 cup Japanese breadcrumbs (Also known as panko)

Broth

• 1 cup dashi broth (available in the international aisle but use water if you can't find any)
• 6 tablespoons soy sauce
• 6 tablespoons sugar
• 4 tablespoons mirin (Japanese rice cooking wine)
• 3-4 eggs beaten

Directions:

1. Heat vegetable oil in a 1-inch deep frying pan or wok until it's at 340F or until a few breadcrumbs dropped in the middle of the oil surface immediately.
2. Remove extra fat and silverskin from the sides of the pork cutlets then pound them out until they are about 3/4" thick.
3. Salt and pepper the pork cutlets, then dust first in flour, dip into the beaten egg, then into the panko.
4. Fry the cutlets in the oil (1 at a time so the oil doesn't overflow) until light brown (about 4 or so minutes per side)
5. Drain the pork cutlets onto paper towels the cut into 1" strips.
6. Mix the broth ingredients except for eggs together in a bowl.
7. Add oil to a hot frying pan, then add onions (not the green onions).
8. Saute until the onions are fragrant and start to turn translucent.
9. Pour the dashi mixture over the onions, then nestle the pork cutlets into the onions.
10. Drizzle the 3-4 beaten eggs over everything in the pan then sprinkle with green onions.
11. Cover with a lid and cook until the egg is mostly set (about 1 minutes)
12. Split the rice between four large bowls, then top each with a pork cutlet and the egg.
13. Serve immediately with Worcestershire sauce on the side optionally.
14. Enjoy!

Classic Indian Recipe: Chicken Curry

We've all been there: you're out at a restaurant, trying a new dish, and then it just hits you. You have to try to recreate this at home! That's what happened to us with chicken curry at our favorite Indian restaurant. We had to figure out a way to make this at home! It was so smooth, perfectly mixing together a little sweetness with some spice. The chicken was perfectly tender, and the rice was cooked to perfection. I

The trick to getting the right amount of depth and flavor was to first cook the spices in oil, letting that flavor fully develop before adding the meats. It adds a little extra depth of flavor and helps get just the right amount of heat. Also, instead of using only coconut milk, use equal parts water with it to prevent the dish from getting too sweet. Keep reading below for our favorite recipe...

Chicken Curry Recipe

(makes 4-6 servings)

Ingredients

SPICE BLEND

• 1 1/2 cinnamon sticks
• 4 whole cloves
• 4 green cardamom pods
• 8 black peppercorns
• 1 bay leaf

CURRY

• 1/4 cup vegetable oil
• 1 medium onion, sliced thin
• 4 large cloves garlic, pureed with 1 tablespoon water
• 1 tablespoon fresh ginger, pureed with 2 teaspoons water
• 6 chicken thighs, skinned and cut into bite sized pieces
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoons ground turmeric
• salt to taste
• 1/2 cup plain yogurt
• 1 cup coconut milk
• 1 cup water
• 1 jalapeno pepper, stemmed, seeded, cut in half lengthwise
• 3 tablespoons fresh cilantro leaves
• 1/2 cup Indian split peas

Directions

1. Heat oil in a large skillet or soup kettle over medium high heat until hot.
2. add the spice blend to the oil, stirring with a wooden spoon until the cinnamon stick unfurls and cloves pop (about 5 seconds).
3. Stir in onion to the skillet and saute until softened, about 3 to 4 minutes.
4. Stir in garlic, ginger, chicken, 1/2 teaspoon salt, and yogurt. Cook, stirring constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry (about 5 to 7 minutes).
5. Once spices begin to smell cooked, stir in cilantro, then add the water, coconut milk, and halapeno. Season with salt to taste.
6. Bring to a simmer, then reduce the heat. Cover and continue to simmer until the meat is tender (about 20 to 30 minutes).
7. Add Indian split peas, and cook until tender (about another 15 minutes).
8. Serve hot with rice.
9. Enjoy!

Italian Recipe: Two-Mushroom Risotto

If you're looking for a good appetizer to serve, look no further than the classic risotto. It's the most common way of cooking rice in Italy, and with good reason! This Italian fare is a savory rice dish served in a creamy broth, and can include a wide range of ingredients and flavors.

Mushrooms and risotto are a perfect pair. There are so many mushrooms to choose from, it can be a little hard to figure out where to start. After a little experimenting, we decided to use an even combination of two mushrooms for a slightly more complex flavor without drowning out the taste of any individual mushroom. In this case, we used 1 cup oyster, and 1 cup portobello. If you want to make this dish vegetarian friendly, substitute out chicken stock for vegetable stock. Keep reading below for this delicious risotto recipe...

Two-Mushroom Risotto

(makes 4-6 servings)

Ingredients

• 2 tablespoons butter
• 1 cup oyster mushrooms, cleaned, trimmed, and cut into 1/2" pieces
• 1 cup portobello mushrooms, cleaned, trimmed, and cut into 1/2" pieces
• 2/3 cup dry white wine
• 6 cups chicken stock
• 1/3 cup peeled and minced shallots
• 1 clove garlic, minced
• 1 teaspoon fresh chopped thyme
• 2 cups arborio rice
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste
• fresh parsley or chives for garnish

Directions

1. Bring the chicken stock to a simmer in a saucepan.
2. Meanwhile, melt the butter in a separate, heavy saucepan over medium-high heat.
3. Add the mushrooms and shallots and saute about 5 minutes.
4. Add garlic and stir until fragrant, about 30 seconds.
5. Add the rice and stir to combine.
6. Stir in the thyme.
7. Add the wine and bring to a boil to reduce the liquid by about half (3-4 minutes).
8. Add the stock 1/2 cup at a time, stirring to keep the rice sticking to the edges of the pan. (almost constantly).
9. Add the next 1/2 cup only after the stock is almost completely absorbed by the rice. This should take about 25 minutes in total.
10. You will end up with a rice that has been just cooked and is slightly chewy.
11. Stir in Parmesan cheese and season to taste with salt and pepper. Use parsley or chives for garnish.
12. Enjoy!

Chinese Recipe: Flavorful Fried Rice

When it comes to simple side dishes, there's nothing like fried rice. Without meat, it makes for a great appetizer, and with some easy additions it can also make for a great side. We wanted to make our own, and thus began looking for the perfect recipe.

There are a few good secrets to any fried rice recipe. First, the rice should be long grain rice as opposed to short grain and sushi rice. The rice should also be cold and leftover, firming it up slightly. If it's too fresh, the rice will just turn out mushy. The next trick is to keep a very hot skillet or wok. The hotter the better, and make sure it's hot before adding the rice. finally, the last secret is restraint. Don't add too many ingredients, and certainly don't add too much sauce. Just add enough to flavor the rice, but not overpower. Keep reading below for our favorite recipe...

Simple Fried Rice

(makes 6-8 servings)

Ingredients

• 2 cups cooked rice
• 2 tablespoons sesame oil
• 1 small white onion chopped
• 1/2 cup frozen peas and carrots, thawed.
• 1 glove garlic, minced
• 2 1/2 tablespoons soy sauce
• 1 teaspoon oyster sauce (optional)
• 2 eggs lightly beaten
• 2 tablespoons green onions

Directions

1. Heat up a skillet or wok until hot. Add the sesame oil, followed by the onions and carrots. Fry until tender.
2. Push the peas and carrots to the side, then pour the beaten eggs onto the other side. Scramble the eggs, then once cooked mix the eggs with the vegetables.
3. Add the garlic and stir until fragrant. Add the egg mixture, mix, then pour the soy sauce and optionally the oyster sauce on top. Stir and fry the rice and veggies until heated through. Finish by topping with green onions.
4. Enjoy!

Italian Recipe: Risotto alla Milanese

Milan's signature dish is a creamy, saffron-infused risotto that's been a staple in Italian kitchens for centuries. The recipe's origins are mysterious. During the Middle Ages, the Arabs introduced rice to Italy. Italian cuisine was never the same again. At first, it was a luxury that only the rich could afford, but gradually prices leveled out, and even common families came to embrace the versatility of rice.  

The use of saffron together with short-grained rice traces back to a Venetian dish popular among the Jewish population during the Middle Ages: Riso Sabbath col zafran. Going forward, similar dishes were cited in texts originating from Milan. It's then no surprise that "risotto alla milanese" was the name given to the dish that eventually evolved from the saffron-rice combination. Though plenty of variations on the recipe exist, its core ingredients remain the same: rice, chicken broth, wine, butter, onions, saffron and Parmigiano Reggiano. 

Served with ossobuco (another milanese favorite) or on its own, its a real palate pleaser. 

Risotto alla Milanese

(makes 6 servings)

Ingredients: 

• 1 medium onion, very finely chopped
• 8 Tbs. unsalted butter
• 1 lb. (2 cups) medium- or short-grain Italian rice (arborio or vialone nano are ideal)
• 1/2 cup dry white wine
• 6 cups hot homemade or low-salt canned chicken broth
• 1/2 tsp. saffron threads
• 1 cup finely grated Parmigiano-Reggiano
• Salt and freshly ground black pepper to taste

Directions: 

 1. Cook chopped onion in two tablespoons of butter over medium heat in a large saucepan. Let onions heat for about five minutes, until they give off a strong fragrance and are almost see-through. Then add rice and cook for three more minutes, keeping heat on medium. 

2. Next, add wine, saffron, and two cups of the chicken broth. Turn up heat to high until mixtures begins to simmer; then lower as needed to maintain a steady simmer. 

3. Continue cooking until almost all liquid is absorbed. Stir every two minutes or so. Add remaining broth, one cup at a time, waiting until one cup is mostly absorbed to add another. Keep adding broth (more than six cups total if needed) until rice is al dente but not raw. Stir in parmesan cheese. 

4. Once mixture has reached the consistency you prefer (anything from tight to soupy, depending on your tastes!), take it off the heat. Then stir in six tablespoons of butter and season with salt & pepper. 

5. Buon appetito!

New Orleans Favorite: Shrimp Creole

Thicker than a gumbo but filled with all the flavors of southern cooking, the tomato-based shrimp creole is definitely comfort food. Served over piping-hot rice and packed with spices (and a bit of a kick), shrimp creole is a favorite in New Orleans.

How can you make it your own? How long you simmer it helps determine its thickness, so you can keep it simmering for even longer if you like a really thick creole. You can also adjust some of the ingredients – like the hot sauce or Cajun seasoning – to match your spice preference.

You can even cook Creole rice – add a little bit of butter and a couple bay leaves to the traditional rice and water combo – when you’re steaming or boiling rice for some added flavor. 

Shrimp Creole

Ingredients: 

• 1 pound of medium shrimp, peeled and deveined
• 1 tablespoon of olive oil
• 1 tablespoon of unsalted butter
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 1 stalk of celery, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon of cayenne pepper
• 1 tablespoon minced garlic
• 1 bay leaf
• 1 28-ounce can of crushed tomatoes, not drained
• 1 tablespoon of all-purpose flour
• 3 tablespoons of chicken broth (or shrimp broth, if you can find it/make it!)
• 1/2 teaspoon of Cajun or Creole seasoning, to taste
• Couple dashes of Worcestershire sauce
• Couple dashes of hot sauce, to taste
• 1 green onion, sliced
• 1 tablespoon fresh parsley, chopped
• Cooked rice 

Directions:

1. If not purchased already peeled and deveined, peel and devein the shrimp and pat them dry with paper towels. Set them aside for now (and consider using the shells to make shrimp stock – click here for a recipe).
2. Put a large skillet over medium heat and add the butter and olive oil. Once heated, then add the onion, green pepper, and celery and sauté for about 5 minutes until they are all tender.
3. Then, add the crushed tomatoes, salt, cayenne pepper, garlic, and bay leaf and bring the mixture to a boil. Reduce the heat to medium low and simmer until reduced and thickened, for about 30 minutes.
4. In a small dish, stir the flour and chicken broth (or shrimp broth/stock) and then stir this into the tomato mixture. Cook for another 5 minutes.
5. Sprinkle the shrimp with the Cajun/Creole seasoning and add them to the tomato mixture. Add the Worcestershire and hot sauces and stir everything together.
6. Cook the mixture for 5 to 6 minutes, or until the shrimp start to look opaque and cooked all the way through.
7. Stir in the green onion and parsley and let the entire mixture get heated all the way through.
8. Once hot enough, serve the mixture over hot rice.
9. Enjoy! 

Chinese Rice Porridge Recipe: Comforting Chicken Congee

For many of us, comfort food is something familiar. It's warming, and reminds us of what our parents or grandparents made to cheer us up. When I think comfort food, I think grilled cheese and tomato soup. Others might thing of chicken noodle soup or apple pie. What about comfort food from other countries, though? Today we're sharing one such recipe from china: congee.

Congee, also known as rice porridge, is a meal that's often served when someone is sick, very similar to how we use chicken noodle soup here in America. Much like the many personal variations on chicken noodle soup, there are personal variations on congee such as what rice to use, or what liquids to use in making it. This simple congee is also great with plenty of garnishes like scallions garlic, even shredded chicken. Keep reading below for this delicious recipe...

Congee

(makes 4 servings)

Ingredients

• 2 cups cooked white rice
• 4 cups water
• 1 cup chicken stock
• 2 tablespoons Chinese rice wine or medium-dry sherry
• 2 bone-in chicken thighs or 1/2lb chicken bones
• 3, 1/4" thick slices fresh ginger
• 1 clove garlic, minced
• 1 green onion tied into a knot
• 1/4 yellow onion
• soy sauce, salt, and white pepper to taste
• sesame oil for drizzling
• Garlic, shallots, green onion, sweet potato, and/or other garnishes as desired.

Directions

1. In a medium pot, combine the rice, water, chicken stock, wine or sherry, chicken thighs or bones, ginger, garlic, green onion, and onion. Bring to a boil over high heat. Skim off any foam that rises to the surface.
2. Reduce the heat to low and cover. Simmer for 1 hour (or 1 1/2 to 2 hours if using uncooked rice), stirring occasionally to prevent the rice from sticking to the bottom of the pot and burning.  If using chicken thighs, remove after 20 minutes, and shred the meat. Set the meat aside and return the bones to the pot. before continuing to cook the remaining 40 minutes.
3. Once the rice grains are swollen and the mixture is like a thick oatmeal, the congee is done. Cook longer if it needs to thicken, or add small amounts of water if it's too thick until it reaches the desired consistency.
4. Remove the bones, ginger, green onion and onion. Add soy sauce, salt, and white pepper to taste.
5. Ladle into individual bowls, drizzle with sesame oil, top with shredded chicken, and garnish as desired.
6. Enjoy!

Japanese Recipe: Curry and Rice

For an incredibly delicious, popular Japanese dish, look no further than Ka-re. Ka-re (otherwise known as curry or curry rice) is a slightly sweet, slightly spicy dish consisting of a thick gravy with stew meat and vegetables typically served with rice.

To make the curry, we first made a curry roux from butter, flour, and a few spices. In a separate pot, we boiled the basic components of the dish; a combination of meat, carrots, onions, and potatoes. For a little extra sweetness we also tossed in some pureed apple. We kept the roux and the curry separate until the last few minutes and then added the boiled medley to the roux.

We served our curry in one of the most popular methods: with short grain rice (however it's also commonly served on its own or with noodles). The best part of serving with rice is using the leftover rice to make onigiri!

In Japan, it is traditionally considered rude to completely mix together the rice and the curry. Instead, they are served next to each other on the plate, and you mix a spoonful of the rice with the curry before taking the bite. Keep reading below for this delicious recipe...

Japanese Curry Rice

(makes about 4 servings)

Ingredients

ROUX

• 3 tablespoons butter
• 1/4 cup flour
• 2 tablespoons garam masala (or curry powder)
• 1/2 teaspoon cayenne pepper (adjust accordingly for spiciness)
• black pepper
• 3 cloves garlic
• 1 tablespoon freshly ground ginger
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce

CURRY

• 2lbs beef round chuck cut into bite sized cubes
• 2 teaspoons grape-seed oil
• 2 large onions sliced thin
• 2 carrots cut into chunks
• 2 cups water
• 1 cup beef broth
• 1 cup red wine
• 2 large yukon gold potatoes cut into large chunks
• 1 small apple peeled, cored, and pureed
• 2 teaspoons kosher salt
• 1 teaspoon garam masala (or curry powder)

Directions

1. Heat the oil in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized (about 30 minutes). Turn the heat up to high, add the beef, and brown.
2. Add the carrots, water, broth, and red wine. Bring to a boil. Skim off any foam or oil from the top, then lower the heat to medium. Add the potatoes, pureed apple, salt, and garam masala. Simmer for about 30 minutes, or until the carrots, potatoes, and meat are tender.
3. Meanwhile, to make the roux, melt the butter over medium low heat. Add the flour and garam masala. Stir until you have a thick paste. Add the cayenne pepper and some black pepper to taste. Add the garlic, ginger, tomato paste and Worcestershire sauce. Stir to combine. Continue to cook until the paste starts crumbling. Remove from the heat and set aside until the meat and vegetables are done cooking. 
4. To finish the curry, ladle 2 cups of liquid into the roux then whisk until it's smooth. Pour this mixture back into the other pot and gently stir until thickened.
5. Serve with rice next to the curry.
6. Enjoy!

Seasonally Delicious Dinner: Creamy Pumpkin Risotto

Risotto is a dish that can sometimes be intimidating, but once you get the hang of it, you see that it’s actually very simple! It’s a dish that has virtually no limitations, in terms of what can go in it, and we’ve found that pumpkin is a lovely choice if you want some creamy, (not too) sweet flavor. It does take attention, since you have to be at the stove, stirring, but we think it’s absolutely worth the effort!

Pumpkin Risotto

Ingredients 

• 6-8 cups vegetable stock or low-sodium chicken broth
• 1 1/2 cup arborio rice
• 1 1/3 cup solid-pack canned pumpkin puree
• 1/2 cup dry, white wine
• 1/2 cup Parmigiano Reggiano, grated
• 2 white onions, medium, finely chopped
• 2 large clove garlic, minced
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1 teaspoon nutmeg
• sea salt, to taste
• freshly ground black pepper, to taste

 Directions

1. Heat vegetable stock/chicken broth in a saucepan and keep on low until needed.
2. Heat oil in a pan and begin sautéing onions and garlic, until onions are softened.
3. In a separate, deep pan, melt butter on medium heat and add Arborio rice. Cook until the rice is just toasted. It’s important to toast the rice so that it gains flavor and opens up more to absorb liquid.
4. Add nutmeg, onions and garlic. Mix together. Then add white wine and cook, stirring until the rice has absorbed majority of it.
5. Pour in three cups of stock, one cup at a time, waiting until liquid is almost completely absorbed before adding the next cup. Stir continuously.
6. After three cups, add in the pumpkin. Then continue with the rest of the stock. Always waiting until the rice has absorbed the liquid before adding the next batch.
7. Once you’ve finished with the last cup—rice should be tender, but still have some bite, based on your preference—stir in the cheese and finish with salt and pepper, to taste.
8. Allow to rest and thicken for a few minutes, then serve warm. 

Easy Slow Cooker Dish: Cheesy Grits & Butter Garlic Shrimp

Grits is a delicious Southern breakfast dish that is the American alternative to polenta. It’s creamy and (hopefully) salty and buttery goodness. Some people make it on the stovetop, but that can take anywhere between 45 minutes to an hour of active cooking; with this recipe, all you have to do is put the grits in the slow cooker overnight or before you leave for work in the morning!

We decided to take slightly unconventional route with these grits by pairing them with shrimp and making a lunch or dinner, instead of breakfast—if you’d like to stick with your grits in the A.M., sounds good to us. If not, try them with these yummy shrimp!

Cheesy Grits and Shrimp

Serves 6-8

 Ingredients

Grits:

• 2 cups uncooked stone-ground grits
• 6 cups water
• 1/4 cup heavy cream
• 1 1/2 cup sharp cheddar cheese, grated
• 1/2 cup Parmesan, grated
• 3 tablespoons butter
• 2 teaspoons salt
• 1 teaspoons freshly ground pepper

Shrimp:

• 24 large shrimp, peeled and deveined
• 1 1/4 sticks butter, sliced into pats
• 3 cloves garlic, minced
• 2 1/2 tablespoons olive oil
• salt and pepper, to taste

Directions

1. Combine grits and water in slow cooker and let grits settle to the bottom. Skim any solids off the top of the water. Cover and cook on low for 7-8 hours or overnight.
2. Stir and add in cream, cheeses, salt, pepper and butter.
3. Preheat oven to 350º F.
4. Toss shrimp in olive oil and minced garlic, and season with salt and pepper. Spread out on a baking tray.
5. Place in oven and cook for 6-8 minutes, or until shrimp is pink, opaque and cooked through.
6. Add butter directly to baking tray and toss shrimp in it.
7. Spoon grits into bowls and add shrimp and butter on top.
8. Serve warm.