Katsu Stir fry on Basmati

On Sun, 12 Jan 2025 23:27:24 -0000 (UTC), "Carol"

Post by Carol
Hi folks!
I wanted something simple and fast. So Don and I perused the fridge.

Without Charlotte?

--
Bruce
<Loading Image...

dsi1

2025-01-13 00:59:10 UTC

Post by Carol
Hi folks!
I wanted something simple and fast. So Don and I perused the fridge.
I had some stop-light mini bell peppers about to go off so we started
there with an extra chicken breast we'd pulled out when getting ready
for the Curried Chicken dish.
This is not the traditional Katsu chicken, nor was it intended to be.
https://postimg.cc/5X8wXW9j
The rice was Basmati, peeking out from the bottom.
1 large chicken breast, est. 3/4lb, cut bitesized
1/3 cup Katsu sauce, used as marinade and cooked in sauce
1.5 c cut up Bok Choy (whites and greens)
1.5 c cut up red, orange, yellow mini bell peppers
1.5 c sliced cremeni mushrooms
4 cloves thin cut garlic
Olive oil to well coat (2-3TB as mushrooms soak it up)
Plate rice then stir fry and top with chicken and sauce.
Start rice 30 minutes before you want to eat. Chop chicken and put in
matinade tossing about. Chop veggies and add to flat bottomed wok (or
a stew pot works). Turn on chicken in pot and randomly toss items.
Should be ready in 6 minutes.
Be careful to not overcook chicken. I had it on a fairly low heat.

The name is a little odd since katsu implies a cutlet of some sort.
OTOH, tossing anything with katsu sauce is a good idea. Katsu sauce is
probably the world's best tasting sauce in the world.

https://www.tiktok.com/@theblondefoodie96/video/7437922477323373870

Carol

2025-01-13 21:01:08 UTC

Post by Carol
Hi folks!
I wanted something simple and fast. So Don and I perused the fridge.
I had some stop-light mini bell peppers about to go off so we
started there with an extra chicken breast we'd pulled out when
getting ready for the Curried Chicken dish.
This is not the traditional Katsu chicken, nor was it intended to be.
https://postimg.cc/5X8wXW9j
The rice was Basmati, peeking out from the bottom.
1 large chicken breast, est. 3/4lb, cut bitesized
1/3 cup Katsu sauce, used as marinade and cooked in sauce
1.5 c cut up Bok Choy (whites and greens)
1.5 c cut up red, orange, yellow mini bell peppers
1.5 c sliced cremeni mushrooms
4 cloves thin cut garlic
Olive oil to well coat (2-3TB as mushrooms soak it up)
Plate rice then stir fry and top with chicken and sauce.
Start rice 30 minutes before you want to eat. Chop chicken and put
in matinade tossing about. Chop veggies and add to flat bottomed
wok (or a stew pot works). Turn on chicken in pot and randomly
toss items. Should be ready in 6 minutes.
Be careful to not overcook chicken. I had it on a fairly low heat.

The name is a little odd since katsu implies a cutlet of some sort.
OTOH, tossing anything with katsu sauce is a good idea. Katsu sauce is
probably the world's best tasting sauce in the world.

Yup! I was just using the sauce. No 'cutlet' really. It could have
been shrimp easily but I didn't have any pre-peeled and didn't want to
have to peel it for dinner.

2025-01-13 21:24:23 UTC

The name is a little odd since katsu implies a cutlet of some sort.
OTOH, tossing anything with katsu sauce is a good idea. Katsu sauce is
probably the world's best tasting sauce in the world.

Katsu sauce is the Donal Trump of sauce! Or to use a japanese
expression... the Ninja of sauce!

dsi1

2025-01-15 00:23:36 UTC

The name is a little odd since katsu implies a cutlet of some sort.
OTOH, tossing anything with katsu sauce is a good idea. Katsu sauce is
probably the world's best tasting sauce in the world.

Katsu sauce is the Donal Trump of sauce! Or to use a japanese
expression... the Ninja of sauce!

Bull-dog Sauce is my favorite tonkatsu sauce. All of the plate lunch
places here serve chicken katsu. All of them make their own tonkatsu
sauce rather than buy it premade. That's a good thing. I'll mix up a
batch tonight and serve it with pork chops.

Last night I had some Chinese roast pork. It was totally wonderful
stuff. I've eaten a lot of roast pork but this was different. I think it
must have been made from a suckling pig or from a wonderful new kind of
pig. Now I know there's a God.

https://photos.app.goo.gl/MJvwR5gjYB2q6DjP8

Bruce

2025-01-15 00:36:54 UTC

The name is a little odd since katsu implies a cutlet of some sort.
OTOH, tossing anything with katsu sauce is a good idea. Katsu sauce is
probably the world's best tasting sauce in the world.

Katsu sauce is the Donal Trump of sauce! Or to use a japanese
expression... the Ninja of sauce!

WATER,HIGH FRUCTOSE CORN SYRUP,SUGAR,DISTILLED VINEGAR(MADE FROM
ALCOHOL),TOMATO PASTE,SALT,MODIFIED RICE STARCH,APPLE PUREE,YEAST
EXTRACT,PRUNE PASTE,SPICES,CARROTS,ONIONS,LEMON JUICE

HFCS AND sugar. Is this crap popular in Hawaii? :)

--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>

dsi1

2025-01-15 05:07:11 UTC

The name is a little odd since katsu implies a cutlet of some sort.
OTOH, tossing anything with katsu sauce is a good idea. Katsu sauce is
probably the world's best tasting sauce in the world.

Katsu sauce is the Donal Trump of sauce! Or to use a japanese
expression... the Ninja of sauce!

It's popular in Japan and Hawaii - two highly developed food cultures.
Yoose savages wouldn't know a thing about it. It's a tail wagging the
dog situation: the reason you eat katsu is so you can have tonkatsu
sauce.

http://tonkatsu.bulldog.jp/about/

Bruce

2025-01-15 05:27:21 UTC

Post by Bruce

Post by dsi1
Bull-dog Sauce is my favorite tonkatsu sauce. All of the plate lunch
places here serve chicken katsu. All of them make their own tonkatsu
sauce rather than buy it premade. That's a good thing. I'll mix up a
batch tonight and serve it with pork chops.

It's popular in Japan and Hawaii - two highly developed food cultures.

People from a highly developed food culture wouldn't touch that crap.
Ingredient 1: water. Ingredient 2: HFCS. Ingredient 3: sugar. Hahaha!
You're clearly not from a highly developed food culture.

--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>

2025-01-15 15:49:16 UTC

The name is a little odd since katsu implies a cutlet of some sort.
OTOH, tossing anything with katsu sauce is a good idea. Katsu sauce is
probably the world's best tasting sauce in the world.

Katsu sauce is the Donal Trump of sauce! Or to use a japanese
expression... the Ninja of sauce!

Very interesting!

One thing indispensable to tasty tonkatsu is Bull-Dog Sauce!
The birth of Bull-Dog sauce generated the tonkatsu boom in Japan
and it grew to be a popular food of Japan.

Tonkatsu sauce is crafted by stewing vegetables and fruits, then mixing
in vinegar and sugar, salt, and spices. While the sauce has its origins in
English Worcestershire sauce, the flavor was changed to better suit the
taste of the Japanese people, and it became its own original Japanese
condiment, with a special sweetness and full-bodied flavor, sourness, and
thickness.

The primary ingredients in Japanese sauce are vegetables and fruits, to
which vinegar and many spices are blended. This had the effect of
deepening the richness and increasing the appetite. Japanese tonkatsu
sauce uses a lot of vegetables and fruits like tomatoes and apples, which
make it a highly viscous sauce well suited for deep-fried foods, without
getting them greasy or soggy.

This breaded meat dish and sauce made from vegetables, fruit, vinegar and
spices pair well with the delicate Japanese staple food white rice.
Likewise, the sourness of the sauce gives heavy fried foods a taste that
is refreshing and easy to eat.

Tonkatsu and its sauce are inseparable. The thing that helped fuse the
western "cutlets" with Japanese cooking the most is the sauce, and in fact
it would not be a stretch to say that without the sauce, tonkatsu would
not exist.

dsi1

2025-01-15 18:09:33 UTC

Post by D
Very interesting!
One thing indispensable to tasty tonkatsu is Bull-Dog Sauce!
The birth of Bull-Dog sauce generated the tonkatsu boom in Japan
and it grew to be a popular food of Japan.
Tonkatsu sauce is crafted by stewing vegetables and fruits, then mixing
in vinegar and sugar, salt, and spices. While the sauce has its origins in
English Worcestershire sauce, the flavor was changed to better suit the
taste of the Japanese people, and it became its own original Japanese
condiment, with a special sweetness and full-bodied flavor, sourness, and
thickness.
The primary ingredients in Japanese sauce are vegetables and fruits, to
which vinegar and many spices are blended. This had the effect of
deepening the richness and increasing the appetite. Japanese tonkatsu
sauce uses a lot of vegetables and fruits like tomatoes and apples, which
make it a highly viscous sauce well suited for deep-fried foods, without
getting them greasy or soggy.
This breaded meat dish and sauce made from vegetables, fruit, vinegar and
spices pair well with the delicate Japanese staple food white rice.
Likewise, the sourness of the sauce gives heavy fried foods a taste that
is refreshing and easy to eat.
Tonkatsu and its sauce are inseparable. The thing that helped fuse the
western "cutlets" with Japanese cooking the most is the sauce, and in fact
it would not be a stretch to say that without the sauce, tonkatsu would
not exist.

Last night's dinner was pork chops. I mixed up some sauce for it. You
could have trouble finding it out of Asia or Hawaii but no matter, my
guess is that most tonkatsu sauce eaten at home and at restaurants is
homemade. It's a lot cheaper that way.

Last night's sauce was ketchup, Worcestershire sauce, soy sauce, and
honey. Feel free to use white sugar or HFCS. You could use oyster sauce
too but I'm getting tired of that stuff. The bottled sauce will have
spices like cloves and/or cinnamon but I didn't feel like spicing it up.
Still, it was a good sauce.

https://photos.app.goo.gl/19BzF2EZqLGgjC2T8

2025-01-15 21:10:45 UTC

Sigh... Hawaii, the asian culinary heaven, away from asia! And you have
the GÃ¶teborgskorv as well!

Post by dsi1
Last night's sauce was ketchup, Worcestershire sauce, soy sauce, and
honey. Feel free to use white sugar or HFCS. You could use oyster sauce
too but I'm getting tired of that stuff. The bottled sauce will have
spices like cloves and/or cinnamon but I didn't feel like spicing it up.
Still, it was a good sauce.
https://photos.app.goo.gl/19BzF2EZqLGgjC2T8

My father uses a similar setup for his fake sauce with ketchup as well. It
works great! You only need to be careful not to make it (in my opinion)
too sweet, or that the ketchup taste punches through, otherwise it works
well.

How was the pork? Enough fat on it to make it tasty?

Hank Rogers

2025-01-15 23:07:39 UTC

Post by D
Very interesting!
One thing indispensable to tasty tonkatsu is Bull-Dog Sauce!
The birth of Bull-Dog sauce generated the tonkatsu boom in Japan
and it grew to be a popular food of Japan.
Tonkatsu sauce is crafted by stewing vegetables and fruits, then
mixing
in vinegar and sugar, salt, and spices. While the sauce has its origins in
English Worcestershire sauce, the flavor was changed to better suit the
taste of the Japanese people, and it became its own original Japanese
condiment, with a special sweetness and full-bodied flavor, sourness, and
thickness.
The primary ingredients in Japanese sauce are vegetables and fruits, to
which vinegar and many spices are blended. This had the effect of
deepening the richness and increasing the appetite. Japanese tonkatsu
sauce uses a lot of vegetables and fruits like tomatoes and apples, which
make it a highly viscous sauce well suited for deep-fried foods, without
getting them greasy or soggy.
This breaded meat dish and sauce made from vegetables, fruit, vinegar and
spices pair well with the delicate Japanese staple food white rice.
Likewise, the sourness of the sauce gives heavy fried foods a taste that
is refreshing and easy to eat.
Tonkatsu and its sauce are inseparable. The thing that helped fuse the
western "cutlets" with Japanese cooking the most is the sauce, and in fact
it would not be a stretch to say that without the sauce, tonkatsu would
not exist.

Sigh... Hawaii, the asian culinary heaven, away from asia! And you have
the GÃ¶teborgskorv as well!

My father uses a similar setup for his fake sauce with ketchup as well.
It works great! You only need to be careful not to make it (in my
opinion) too sweet, or that the ketchup taste punches through, otherwise
it works well.

Da hawaiians must have a ton of sugar in everything. If yoose wants
sauce to put on cats (or dogs), yoose needs lots of sugar or HFCS) on
dis rock!

dsi1

2025-01-16 09:44:45 UTC

On Wed, 15 Jan 2025 21:10:45 +0000, D wrote:

My father uses a similar setup for his fake sauce with ketchup as well.
It
works great! You only need to be careful not to make it (in my opinion)
too sweet, or that the ketchup taste punches through, otherwise it works
well.

How was the pork? Enough fat on it to make it tasty?

I used to make a sauce for steak with ketchup as a base too. It's hotter
than tonkatsu sauce and the kids always liked it.

The pork was pretty good and it was only $2.99 a pound. I enjoyed it a
lot.

For lunch today we food from the Japanese supermarket. I had some
chutoro sushi. Toro is the fatty part of the tuna. Chutoro is almost,
but not quite, the best part of the tuna. Curiously, the pieces tasted a
lot like salmon - which was kind of disappointing. OTOH, I still ate it
because raw ahi is one of my favorite things - along with brown paper
packages tied up with strings.

Fatty ahi, see how the oil glistens.

https://photos.app.goo.gl/qFnoFTqFXf3BboMG7

2025-01-16 17:51:20 UTC

Post by D
My father uses a similar setup for his fake sauce with ketchup as well. It
works great! You only need to be careful not to make it (in my opinion)
too sweet, or that the ketchup taste punches through, otherwise it works
well.
How was the pork? Enough fat on it to make it tasty?
I used to make a sauce for steak with ketchup as a base too. It's hotter
than tonkatsu sauce and the kids always liked it.

You are a master!

Post by D
The pork was pretty good and it was only $2.99 a pound. I enjoyed it a
lot.

I'm happy you enjoyed it! Good price, nutritious and tasty!

Post by D
For lunch today we food from the Japanese supermarket. I had some
chutoro sushi. Toro is the fatty part of the tuna. Chutoro is almost,
but not quite, the best part of the tuna. Curiously, the pieces tasted a
lot like salmon - which was kind of disappointing. OTOH, I still ate it
because raw ahi is one of my favorite things - along with brown paper
packages tied up with strings.
Fatty ahi, see how the oil glistens.
https://photos.app.goo.gl/qFnoFTqFXf3BboMG7

Good stuff! Yet another win! I had yesterdays chicken for lunch.

Carol

2025-01-17 01:53:03 UTC

Post by D
My father uses a similar setup for his fake sauce with ketchup as
well. It
works great! You only need to be careful not to make it (in my
opinion) too sweet, or that the ketchup taste punches through,
otherwise it works well.
How was the pork? Enough fat on it to make it tasty?
I used to make a sauce for steak with ketchup as a base too. It's
hotter than tonkatsu sauce and the kids always liked it.

You are a master!

Post by D
The pork was pretty good and it was only $2.99 a pound. I enjoyed
it a lot.

I'm happy you enjoyed it! Good price, nutritious and tasty!

Everything in Hawaii costs more because frankly, most has to be shipped
in. High population, not that much on good growing areas. The natives
managed with tiered growing areas but that skill fell out of use for a
long time. It's said to be coming back though. Traditional farming
methods of Hawaii. I don't know more than it is sustainable.

Pork shoulder of course is cheaper on the mainland. It's especially
cheaper where I am but that's because the largest Smithfield pork
processing plant is right here. No shipping costs. We are running
1.19lb just now for shoulder and 1.29lb for butt.

2025-01-17 10:51:50 UTC

Post by D
My father uses a similar setup for his fake sauce with ketchup as
well. It
works great! You only need to be careful not to make it (in my
opinion) too sweet, or that the ketchup taste punches through,
otherwise it works well.
How was the pork? Enough fat on it to make it tasty?
I used to make a sauce for steak with ketchup as a base too. It's
hotter than tonkatsu sauce and the kids always liked it.

You are a master!

Post by D
The pork was pretty good and it was only $2.99 a pound. I enjoyed
it a lot.

I'm happy you enjoyed it! Good price, nutritious and tasty!

Everything in Hawaii costs more because frankly, most has to be shipped
in. High population, not that much on good growing areas. The natives
managed with tiered growing areas but that skill fell out of use for a
long time. It's said to be coming back though. Traditional farming
methods of Hawaii. I don't know more than it is sustainable.
Pork shoulder of course is cheaper on the mainland. It's especially
cheaper where I am but that's because the largest Smithfield pork
processing plant is right here. No shipping costs. We are running
1.19lb just now for shoulder and 1.29lb for butt.

That's a really good price! Is the quality good as well?

Carol

2025-01-17 23:13:41 UTC

Post by D
My father uses a similar setup for his fake sauce with ketchup
as well. It
works great! You only need to be careful not to make it (in my
opinion) too sweet, or that the ketchup taste punches through,
otherwise it works well.
How was the pork? Enough fat on it to make it tasty?
I used to make a sauce for steak with ketchup as a base too.
It's hotter than tonkatsu sauce and the kids always liked it.

You are a master!

Post by D
The pork was pretty good and it was only $2.99 a pound. I
enjoyed it a lot.

I'm happy you enjoyed it! Good price, nutritious and tasty!

Everything in Hawaii costs more because frankly, most has to be
shipped in. High population, not that much on good growing areas.
The natives managed with tiered growing areas but that skill fell
out of use for a long time. It's said to be coming back though.
Traditional farming methods of Hawaii. I don't know more than it
is sustainable.
Pork shoulder of course is cheaper on the mainland. It's especially
cheaper where I am but that's because the largest Smithfield pork
processing plant is right here. No shipping costs. We are running
1.19lb just now for shoulder and 1.29lb for butt.

That's a really good price! Is the quality good as well?

Yes.

2025-01-18 12:47:32 UTC

Post by D
My father uses a similar setup for his fake sauce with ketchup
as well. It
works great! You only need to be careful not to make it (in my
opinion) too sweet, or that the ketchup taste punches through,
otherwise it works well.
How was the pork? Enough fat on it to make it tasty?
I used to make a sauce for steak with ketchup as a base too.
It's hotter than tonkatsu sauce and the kids always liked it.

You are a master!

Post by D
The pork was pretty good and it was only $2.99 a pound. I
enjoyed it a lot.

I'm happy you enjoyed it! Good price, nutritious and tasty!

Everything in Hawaii costs more because frankly, most has to be
shipped in. High population, not that much on good growing areas.
The natives managed with tiered growing areas but that skill fell
out of use for a long time. It's said to be coming back though.
Traditional farming methods of Hawaii. I don't know more than it
is sustainable.
Pork shoulder of course is cheaper on the mainland. It's especially
cheaper where I am but that's because the largest Smithfield pork
processing plant is right here. No shipping costs. We are running
1.19lb just now for shoulder and 1.29lb for butt.

That's a really good price! Is the quality good as well?

Yes.

You are blessed! High quality is expensive in northern europe. =( The most
common meat from the pig comes from anti-biotic dipped pigs with low fat
content. Very sad.

dsi1

2025-01-16 18:15:22 UTC

(trimmed)

Post by D
One thing indispensable to tasty tonkatsu is Bull-Dog Sauce!
The birth of Bull-Dog sauce generated the tonkatsu boom in Japan
and it grew to be a popular food of Japan.

I don't have a sticker to tell me what Charlotte paid for it. I can't
tell if it was Harris Teeter, Target, or Asian Market! Those are the 3
she went to.

Post by dsi1
Last night's sauce was ketchup, Worcestershire sauce, soy sauce, and
honey. Feel free to use white sugar or HFCS. You could use oyster
sauce too but I'm getting tired of that stuff. The bottled sauce will
have spices like cloves and/or cinnamon but I didn't feel like
spicing it up. Still, it was a good sauce.

Chinese 5 spice comes to mind as a likely suspect? I'd like to try
this. Would this be 'close'?
1/4c ketchup
1 TB worcestershire
1 TB dark soy
1 TB honey
Might be worth a try here. Since getting it exactly authentic isn't
required here, I may experiment with light and dark karo syrups to see
how it goes.

Post by dsi1
https://photos.app.goo.gl/19BzF2EZqLGgjC2T8

The earthy beets look like the perfect foil there!
Next time you see this, it might be Cherry Creek Seafood seasoning
dusted on white fish fish with a sauce like this!

I'm not fond of 5 spice or licorice/anise. Perhaps I had it too much
growing up that I think of it as a cliche of Chinese food. OTOH, my
guess is that 5 spice and anise is probably in commercial tonkatsu
sauce.

The canned beets were pretty good. That salad is simply thinly sliced
cabbage with garlic chili oil. We dig that stuff.

Carol

2025-01-17 02:22:08 UTC

(trimmed)

Post by D
One thing indispensable to tasty tonkatsu is Bull-Dog Sauce!
The birth of Bull-Dog sauce generated the tonkatsu boom in Japan
and it grew to be a popular food of Japan.

I don't have a sticker to tell me what Charlotte paid for it. I
can't tell if it was Harris Teeter, Target, or Asian Market! Those
are the 3 she went to.

Post by dsi1
Last night's sauce was ketchup, Worcestershire sauce, soy sauce,
and honey. Feel free to use white sugar or HFCS. You could use
oyster sauce too but I'm getting tired of that stuff. The bottled
sauce will have spices like cloves and/or cinnamon but I didn't
feel like spicing it up. Still, it was a good sauce.

Post by dsi1
https://photos.app.goo.gl/19BzF2EZqLGgjC2T8

The earthy beets look like the perfect foil there!
Next time you see this, it might be Cherry Creek Seafood seasoning
dusted on white fish fish with a sauce like this!

That's ok. I'm not married to that spice which as you say, is over
used. I do happen to like it but like lemon, it's easy to get tired of
it. Had the name a bit off, sorry. This might do in place of 5-spice?

https://www.savoryspiceshop.com/products/cherry-creek-seafood-seasoning

Salt, lemon peel, black peppercorns, white sarawak peppercorns, red
bell pepper, dill weed, cracked dill seed, onion and citric acid

(lemon is in it but it's a minor note in the flavor. It's strong notes
are pepper and dill).

Post by dsi1
The canned beets were pretty good. That salad is simply thinly sliced
cabbage with garlic chili oil. We dig that stuff.

Do you have a brand for the garlic chili oil? I can't handle more than
medium heat but it looks interesting!

dsi1

2025-01-17 05:53:06 UTC

(trimmed)

Post by D
One thing indispensable to tasty tonkatsu is Bull-Dog Sauce!
The birth of Bull-Dog sauce generated the tonkatsu boom in Japan
and it grew to be a popular food of Japan.

I don't have a sticker to tell me what Charlotte paid for it. I
can't tell if it was Harris Teeter, Target, or Asian Market! Those
are the 3 she went to.

Post by dsi1
Last night's sauce was ketchup, Worcestershire sauce, soy sauce,
and honey. Feel free to use white sugar or HFCS. You could use
oyster sauce too but I'm getting tired of that stuff. The bottled
sauce will have spices like cloves and/or cinnamon but I didn't
feel like spicing it up. Still, it was a good sauce.

Post by dsi1
https://photos.app.goo.gl/19BzF2EZqLGgjC2T8

The earthy beets look like the perfect foil there!
Next time you see this, it might be Cherry Creek Seafood seasoning
dusted on white fish fish with a sauce like this!

That's ok. I'm not married to that spice which as you say, is over
used. I do happen to like it but like lemon, it's easy to get tired of
it. Had the name a bit off, sorry. This might do in place of 5-spice?
https://www.savoryspiceshop.com/products/cherry-creek-seafood-seasoning
Salt, lemon peel, black peppercorns, white sarawak peppercorns, red
bell pepper, dill weed, cracked dill seed, onion and citric acid
(lemon is in it but it's a minor note in the flavor. It's strong notes
are pepper and dill).

Post by dsi1
The canned beets were pretty good. That salad is simply thinly sliced
cabbage with garlic chili oil. We dig that stuff.

Do you have a brand for the garlic chili oil? I can't handle more than
medium heat but it looks interesting!

I don't know what brand I use. It's pretty much generic stuff to me. Use
whatever you wish. I would use whatever brand you can get on sale.

Bruce

2025-01-17 06:01:51 UTC

Post by Carol
That's ok. I'm not married to that spice which as you say, is over
used. I do happen to like it but like lemon, it's easy to get tired of
it. Had the name a bit off, sorry. This might do in place of 5-spice?
https://www.savoryspiceshop.com/products/cherry-creek-seafood-seasoning
Salt, lemon peel, black peppercorns, white sarawak peppercorns, red
bell pepper, dill weed, cracked dill seed, onion and citric acid
(lemon is in it but it's a minor note in the flavor. It's strong notes
are pepper and dill).

Post by dsi1
The canned beets were pretty good. That salad is simply thinly sliced
cabbage with garlic chili oil. We dig that stuff.

Do you have a brand for the garlic chili oil? I can't handle more than
medium heat but it looks interesting!

I don't know what brand I use. It's pretty much generic stuff to me. Use
whatever you wish. I would use whatever brand you can get on sale.

And don't look at the ingredients. Be humble!

--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>

Hank Rogers

2025-01-15 01:03:31 UTC

The name is a little odd since katsu implies a cutlet of some sort.
OTOH, tossing anything with katsu sauce is a good idea. Katsu sauce is
probably the world's best tasting sauce in the world.

Katsu sauce is the Donal Trump of sauce! Or to use a japanese
expression... the Ninja of sauce!

Bull-dog Sauce is my favorite tonkatsu sauce. All of the plate lunch
places here serve chicken katsu. All of them make their own tonkatsu
sauce rather than buy it premade. That's a good thing. I'll mix up a
batch tonight and serve it with pork chops.
Last night I had some Chinese roast pork. It was totally wonderful
stuff. I've eaten a lot of roast pork but this was different. I think it
must have been made from a suckling pig or from a wonderful new kind of
pig. Now I know there's a God.

Uncle, it was probably dog meat.

2025-01-15 15:44:51 UTC

The name is a little odd since katsu implies a cutlet of some sort.
OTOH, tossing anything with katsu sauce is a good idea. Katsu sauce is
probably the world's best tasting sauce in the world.

Katsu sauce is the Donal Trump of sauce! Or to use a japanese
expression... the Ninja of sauce!

Thank you! I will have to look through the super market forthe bulldog
sauce. Sadly I suspect there's a very low chance that I'll find it here in
eastern europe. =(

Post by dsi1
Last night I had some Chinese roast pork. It was totally wonderful
stuff. I've eaten a lot of roast pork but this was different. I think it
must have been made from a suckling pig or from a wonderful new kind of
pig. Now I know there's a God.
https://photos.app.goo.gl/MJvwR5gjYB2q6DjP8

So that's what god looks like?

Carol

2025-01-15 19:48:19 UTC

Post by Carol
Hi folks!
I wanted something simple and fast. So Don and I perused the fridge.
I had some stop-light mini bell peppers about to go off so we
started there with an extra chicken breast we'd pulled out when
getting ready for the Curried Chicken dish.
This is not the traditional Katsu chicken, nor was it intended to be.
https://postimg.cc/5X8wXW9j
The rice was Basmati, peeking out from the bottom.
1 large chicken breast, est. 3/4lb, cut bitesized
1/3 cup Katsu sauce, used as marinade and cooked in sauce
1.5 c cut up Bok Choy (whites and greens)
1.5 c cut up red, orange, yellow mini bell peppers
1.5 c sliced cremeni mushrooms
4 cloves thin cut garlic
Olive oil to well coat (2-3TB as mushrooms soak it up)
Plate rice then stir fry and top with chicken and sauce.
Start rice 30 minutes before you want to eat. Chop chicken and
put in matinade tossing about. Chop veggies and add to flat
bottomed wok (or a stew pot works). Turn on chicken in pot and
randomly toss items. Should be ready in 6 minutes.
Be careful to not overcook chicken. I had it on a fairly low heat.

The name is a little odd since katsu implies a cutlet of some
sort. OTOH, tossing anything with katsu sauce is a good idea.
Katsu sauce is probably the world's best tasting sauce in the
world.

Katsu sauce is the Donal Trump of sauce! Or to use a japanese
expression... the Ninja of sauce!

Charlotte snagged it. Comes from Kikkoman. I'm sure I've had Tonkatsu
in the past but no real memory of it. Mostly I recall making Char Su
and some other 'red cooked pork' types of things. I wonder if pork
loin would work for those or if would be too tough?

Post by dsi1
Last night I had some Chinese roast pork. It was totally wonderful
stuff. I've eaten a lot of roast pork but this was different. I think
it must have been made from a suckling pig or from a wonderful new
kind of pig. Now I know there's a God.
https://photos.app.goo.gl/MJvwR5gjYB2q6DjP8

Smile. I see it showed up with some gyoza over noodles an a minimal
broth too.

dsi1

2025-01-16 09:16:49 UTC

Post by Carol
Hi folks!
I wanted something simple and fast. So Don and I perused the fridge.
I had some stop-light mini bell peppers about to go off so we
started there with an extra chicken breast we'd pulled out when
getting ready for the Curried Chicken dish.
This is not the traditional Katsu chicken, nor was it intended to be.
https://postimg.cc/5X8wXW9j
The rice was Basmati, peeking out from the bottom.
1 large chicken breast, est. 3/4lb, cut bitesized
1/3 cup Katsu sauce, used as marinade and cooked in sauce
1.5 c cut up Bok Choy (whites and greens)
1.5 c cut up red, orange, yellow mini bell peppers
1.5 c sliced cremeni mushrooms
4 cloves thin cut garlic
Olive oil to well coat (2-3TB as mushrooms soak it up)
Plate rice then stir fry and top with chicken and sauce.
Start rice 30 minutes before you want to eat. Chop chicken and
put in matinade tossing about. Chop veggies and add to flat
bottomed wok (or a stew pot works). Turn on chicken in pot and
randomly toss items. Should be ready in 6 minutes.
Be careful to not overcook chicken. I had it on a fairly low heat.

The name is a little odd since katsu implies a cutlet of some
sort. OTOH, tossing anything with katsu sauce is a good idea.
Katsu sauce is probably the world's best tasting sauce in the
world.

Katsu sauce is the Donal Trump of sauce! Or to use a japanese
expression... the Ninja of sauce!

Post by dsi1
Last night I had some Chinese roast pork. It was totally wonderful
stuff. I've eaten a lot of roast pork but this was different. I think
it must have been made from a suckling pig or from a wonderful new
kind of pig. Now I know there's a God.
https://photos.app.goo.gl/MJvwR5gjYB2q6DjP8

Smile. I see it showed up with some gyoza over noodles an a minimal
broth too.

Char siu is typically red roasted pork loin. I suppose you could make it
with any pork you want though - but that would be a little strange. Char
siu is typically used as a garnish for a bowl of saimin.

The stuff I had last night was roast pork too but it's not red. It's
made with pork belly and it features crispy skin. If it doesn't have
crispy skin, it ain't worth nothing. It's one of my favorite roast pork.

Carol

2025-01-17 01:20:05 UTC

Post by dsi1
Bull-dog Sauce is my favorite tonkatsu sauce.

Charlotte snagged it. Comes from Kikkoman. I'm sure I've had
Tonkatsu in the past but no real memory of it. Mostly I recall
making Char Su and some other 'red cooked pork' types of things. I
wonder if pork loin would work for those or if would be too tough?

Hoisin sauce I think was the other. Not super red.

Post by dsi1
Char siu is typically red roasted pork loin. I suppose you could make
it with any pork you want though - but that would be a little
strange. Char siu is typically used as a garnish for a bowl of saimin.

I think some were pork butt at my house and have been since as well.
Works for me!

Post by dsi1
The stuff I had last night was roast pork too but it's not red. It's
made with pork belly and it features crispy skin. If it doesn't have
crispy skin, it ain't worth nothing. It's one of my favorite roast pork.

Yes, but I'm not into that fatty on any regular basis. I have a good
thing with my cholestrol going on but don't want to stress it.

Meantime, the dinner you saw tonight has morphed the leftovers to a
thick soup/stew since it was too much to eat in one sitting.

It gained 20oz of tomato soup, fresh flat Italian green beans, fresh
carrots, 4 small cubed Yukon potatoes, and may gain cooked sausage
balls or more of the precooked meatballs tomorrow. Also added more
garlic, black pepper, and basil. I might toss in the rest of the
Basmati as well.

Cindy Hamilton

2025-01-17 10:36:58 UTC

I think some were pork butt at my house and have been since as well.
Works for me!

Char siu is traditionally made with shoulder, but many restaurants
make it with loin to make the gweilo happy.

--
Cindy Hamilton

2025-01-17 10:50:34 UTC

Post by dsi1
Bull-dog Sauce is my favorite tonkatsu sauce.

Charlotte snagged it. Comes from Kikkoman. I'm sure I've had
Tonkatsu in the past but no real memory of it. Mostly I recall
making Char Su and some other 'red cooked pork' types of things. I
wonder if pork loin would work for those or if would be too tough?

Hoisin sauce I think was the other. Not super red.

Ahh... another worthy sauce! It always make me think of fake (and real)
peking duck! Crispy chicken skin, and some meat, leeks, hoisin sauce, all
wrapped in a pancake.

Not like the original, but close enough.

I think some were pork butt at my house and have been since as well.
Works for me!

Yes, but I'm not into that fatty on any regular basis. I have a good
thing with my cholestrol going on but don't want to stress it.
Meantime, the dinner you saw tonight has morphed the leftovers to a
thick soup/stew since it was too much to eat in one sitting.
It gained 20oz of tomato soup, fresh flat Italian green beans, fresh
carrots, 4 small cubed Yukon potatoes, and may gain cooked sausage
balls or more of the precooked meatballs tomorrow. Also added more
garlic, black pepper, and basil. I might toss in the rest of the
Basmati as well.

Carol

2025-01-17 19:11:33 UTC

Post by dsi1
Bull-dog Sauce is my favorite tonkatsu sauce.

Charlotte snagged it. Comes from Kikkoman. I'm sure I've had
Tonkatsu in the past but no real memory of it. Mostly I recall
making Char Su and some other 'red cooked pork' types of
things. I wonder if pork loin would work for those or if would
be too tough?

Hoisin sauce I think was the other. Not super red.

Ahh... another worthy sauce! It always make me think of fake (and
real) peking duck! Crispy chicken skin, and some meat, leeks, hoisin
sauce, all wrapped in a pancake.

Well lunch was some of the doctored soup (very good!) and for dinner, I
selected Char Sui from Lee Kum Kee (product of China). For those
worried, it uses Red due 40. I'm not worried.

It's going over pork loin but has to delay. Don's Tummy not happy.
I've got 3 days before I need to freeze the pork loin if not cooked.

Bruce

2025-01-17 19:21:53 UTC

On Fri, 17 Jan 2025 19:11:33 -0000 (UTC), "Carol"

Post by dsi1
Bull-dog Sauce is my favorite tonkatsu sauce.

Charlotte snagged it. Comes from Kikkoman. I'm sure I've had
Tonkatsu in the past but no real memory of it. Mostly I recall
making Char Su and some other 'red cooked pork' types of
things. I wonder if pork loin would work for those or if would
be too tough?

Hoisin sauce I think was the other. Not super red.

Ahh... another worthy sauce! It always make me think of fake (and
real) peking duck! Crispy chicken skin, and some meat, leeks, hoisin
sauce, all wrapped in a pancake.

Well lunch was some of the doctored soup (very good!) and for dinner, I
selected Char Sui from Lee Kum Kee (product of China). For those
worried, it uses Red due 40. I'm not worried.

"sugar, water, salt, fermented soybean paste (water, salt, soybeans,
wheat flour), honey, soy sauce (water, salt, soybeans, wheat, caramel
color, high fructose corn syrup), malt syrup (rice, barley malt),
modified corn starch, dehydrated garlic, spices, acetic acid, red 40."

Post by Carol
It's going over pork loin but has to delay. Don's Tummy not happy.

Of course not. Feed him something decent next time.

--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>

dsi1

2025-01-17 20:06:55 UTC

Post by Carol
Well lunch was some of the doctored soup (very good!) and for dinner, I
selected Char Sui from Lee Kum Kee (product of China). For those
worried, it uses Red due 40. I'm not worried.
It's going over pork loin but has to delay. Don's Tummy not happy.
I've got 3 days before I need to freeze the pork loin if not cooked.

I've never heard of Lee Kum Kee Char Siu. You're probably talking about
the bottled sauce. Traditionally, char siu is colored by red rice. My
guess is that modern red roast pork is colored by good ole food
coloring.

https://en.wikipedia.org/wiki/Red_yeast_rice

Carol

2025-01-18 01:33:26 UTC

Post by Carol
Well lunch was some of the doctored soup (very good!) and for
dinner, I selected Char Sui from Lee Kum Kee (product of China).
For those worried, it uses Red dye 40. I'm not worried.
It's going over pork loin but has to delay. Don's Tummy not happy.
I've got 3 days before I need to freeze the pork loin if not cooked.

I've never heard of Lee Kum Kee Char Siu. You're probably talking
about the bottled sauce. Traditionally, char siu is colored by red
rice. My guess is that modern red roast pork is colored by good ole
food coloring.
https://en.wikipedia.org/wiki/Red_yeast_rice

It's modern stuff and uses red dye 40. (Fixed above). Lee Kum Kee
(Country of origin: China) has a lot of sauces that are exported to
many places, USA is one of them. They also make dried packets of it.
Might get more expensive but I think I can make something close enough
for my uses. Beet juice would do ok for the coloring, if a little off.

Looking up the red yeast rice, I feel safer with the red dye #40!

2025-01-18 12:42:55 UTC

Post by dsi1
Bull-dog Sauce is my favorite tonkatsu sauce.

Charlotte snagged it. Comes from Kikkoman. I'm sure I've had
Tonkatsu in the past but no real memory of it. Mostly I recall
making Char Su and some other 'red cooked pork' types of
things. I wonder if pork loin would work for those or if would
be too tough?

Hoisin sauce I think was the other. Not super red.

Ahh... another worthy sauce! It always make me think of fake (and
real) peking duck! Crispy chicken skin, and some meat, leeks, hoisin
sauce, all wrapped in a pancake.

Well lunch was some of the doctored soup (very good!) and for dinner, I
selected Char Sui from Lee Kum Kee (product of China). For those
worried, it uses Red due 40. I'm not worried.

I doubt anyone is worried. =)

Post by Carol
It's going over pork loin but has to delay. Don's Tummy not happy.
I've got 3 days before I need to freeze the pork loin if not cooked.

Sounds like a winner!

Carol

2025-01-18 19:58:24 UTC

Post by dsi1
Bull-dog Sauce is my favorite tonkatsu sauce.

Charlotte snagged it. Comes from Kikkoman. I'm sure I've
had Tonkatsu in the past but no real memory of it. Mostly
I recall making Char Su and some other 'red cooked pork'
types of things. I wonder if pork loin would work for
those or if would be too tough?

Hoisin sauce I think was the other. Not super red.

Ahh... another worthy sauce! It always make me think of fake (and
real) peking duck! Crispy chicken skin, and some meat, leeks,
hoisin sauce, all wrapped in a pancake.

Well lunch was some of the doctored soup (very good!) and for
dinner, I selected Char Sui from Lee Kum Kee (product of China).
For those worried, it uses Red due 40. I'm not worried.

I doubt anyone is worried. =)

Post by Carol
It's going over pork loin but has to delay. Don's Tummy not happy.
I've got 3 days before I need to freeze the pork loin if not cooked.

Sounds like a winner!

It's on it's way soaking into the meat, dye and all. Don's feeling
better but his digestion has been a bit delicate for the last 10 years.
I cook around it fairly well but have had to adjust some things.

Right now he's out chopping wood (electric chopper, no stress to run
it). Later I go out and gather it inside on the wood rack by the
fireplace. I think we may need more wood this winter as it's been cold
and damp this year. At least, more so than normal for here.

2025-01-19 11:09:38 UTC

Post by Carol
dinner, I selected Char Sui from Lee Kum Kee (product of China).
For those worried, it uses Red due 40. I'm not worried.

I doubt anyone is worried. =)

Post by Carol
It's going over pork loin but has to delay. Don's Tummy not happy.
I've got 3 days before I need to freeze the pork loin if not cooked.

Sounds like a winner!

I always wonder if these stomach conditions come with age? I could eat anything
and everything and not feel a thing. But the past 2-3 years I can still eat
everything and anything, but somethings make me feel a bit off. I can't really
describe the feeling, but it is definitely a feeling I did not have 10 years
ago.

Post by Carol
Right now he's out chopping wood (electric chopper, no stress to run

Electric? Never seen that! I always use an axe, but I imagine an electric is a
necessity in old age.

Post by Carol
it). Later I go out and gather it inside on the wood rack by the
fireplace. I think we may need more wood this winter as it's been cold
and damp this year. At least, more so than normal for here.

Very nice! You should dump the heating company and go all wood! It adds a very
cozy atmosphere! In fact, in my planned, future, off-grid fortress of solitude
I'm thinking about a wood or pellets burner for heat during the 3 winter
months of the year.

Carol

2025-01-19 19:03:03 UTC

Post by Carol
dinner, I selected Char Sui from Lee Kum Kee (product of China).
For those worried, it uses Red due 40. I'm not worried.

I doubt anyone is worried. =)

Post by Carol
It's going over pork loin but has to delay. Don's Tummy not
happy. I've got 3 days before I need to freeze the pork loin
if not cooked.

Sounds like a winner!

I always wonder if these stomach conditions come with age? I could
eat anything and everything and not feel a thing. But the past 2-3
years I can still eat everything and anything, but somethings make me
feel a bit off. I can't really describe the feeling, but it is
definitely a feeling I did not have 10 years ago.

Yes and it's common. It doesn't affect everyone, nor all the same way.
Commonly they find they can't handle the same level spicing they used
to. Fats and oils can come into play. Adult onset diabetes gets a lot
more common after 40. Things like that.

Post by Carol
Right now he's out chopping wood (electric chopper, no stress to run

Electric? Never seen that! I always use an axe, but I imagine an
electric is a necessity in old age.

Yes, we retired the pneumatic (sp?) manual one.

Post by Carol
it). Later I go out and gather it inside on the wood rack by the
fireplace. I think we may need more wood this winter as it's been
cold and damp this year. At least, more so than normal for here.

Very nice! You should dump the heating company and go all wood! It
adds a very cozy atmosphere! In fact, in my planned, future, off-grid
fortress of solitude I'm thinking about a wood or pellets burner for
heat during the 3 winter months of the year.

Too much work and would have to install a wood heating stove which then
requires lots of floor clearance for here. We are happy just
offsetting the heating bill and enjoying our fireplace.

2025-01-19 22:30:13 UTC

Post by Carol
dinner, I selected Char Sui from Lee Kum Kee (product of China).
For those worried, it uses Red due 40. I'm not worried.

I doubt anyone is worried. =)

Post by Carol
It's going over pork loin but has to delay. Don's Tummy not
happy. I've got 3 days before I need to freeze the pork loin
if not cooked.

Sounds like a winner!

I always wonder if these stomach conditions come with age? I could
eat anything and everything and not feel a thing. But the past 2-3
years I can still eat everything and anything, but somethings make me
feel a bit off. I can't really describe the feeling, but it is
definitely a feeling I did not have 10 years ago.

I need to be mindful! Getting older suck! =( One thing I have noticed is
that I do not seem to agree as much these days with heavily deep fried
stuff as when I was young. Strange how the body reacts!