How to Make Sun Tea.

With the summer coming, a refreshing drink is always a way to make the day better.  Sun tea is very easy to make, and while you're working hard in the garden, the sun is doing all the work for you, in making this beverage.

 

How to Make Sun Tea

 

Get a clear, 2-gallon, glass jar with a sealable lid and wash it thoroughly.  Fill the jar 3/4 of the way up with water (bottled is preferable, but use tap if that’s all you have). Take 10 teas bags (Lipton is ok and regular or decaf depending on what you like), tied together and place inside the jar.

Now, get 8 sprigs (6-8 inches long) of lemon balm, or whatever herb you like such as a type of mint. Rinse the sprigs with water to get off dirt and place inside the jar. Seal the jar and place outside in a sunny spot, let sit for 24 hours. Bring inside and remove the tea bags, herbal sprigs and strain the liquid. Use a ladle to pour tea into a glass, add ice and enjoy.

The lemon balm flavors the tea so wonderfully, you don’t have to add any sugar; it’s so good the way it is.

Mary Cokenour

Deep Fried Japanese – Part Two - Katsu

Laying the deep-fried meat onto a cutting board, the knife is positioned to cut one-inch pieces.  With a deft hand, the blade is pushed downward and a soft “thwack” sound upon the board.  A rocking motion, once forward, once backward, and the one-inch sections comes off cleanly.  The exterior of the batter, at eye inspection, looks rough, heavy and uneven.  Lifting it up, it stays upon the meat which is perfectly cooked throughout.

Dipping one edge into the deep brown, almost black, sauce, bringing it upward towards the mouth; the aroma is savory and enticing.  The first bite, the texture of the coating is actually, light and crispy. As one chews, it begins to melt; the sauce coats the tongue with a sweet, salty, tanginess that makes the eyes roll back into the head.  Such flavor, such richness, how could something so simple, be so sinfully…

…we interrupt our show with a word from our sponsor, Panko.  Panko is Japanese style breadcrumbs which are large, flaky and do not pack together too tightly, so food stays crispier for longer periods of time.  The bread used is crustless white bread that is steamed, then dried before being processed into large flakes.  The flakes do not absorb as much oil as regular ground bread crumbs, enabling a lighter and crispier texture after frying.  Even after being stored, in the refrigerator, for up to 3 days, the texture of the coating still had a less oily, yet crispier texture.  Panko is lower in calories, sodium, and fat, and higher in fiber than regular breadcrumbs, but is not gluten free.  While it is healthier than ground breadcrumbs, moderation is still a key factor when indulging in deep fried foods.

 

 

 

 

Now to introduce you all to another adventure in consuming deep fried Japanese food, Katsu.  It is 1899, and while chefs in Osaka were developing new ways of using tempura batter; a Tokyo chef, in a restaurant called Rengatei, was creating katsu.  Once again, European influence was the background for the creation.  Instead of simply coating meats with a light flour-based batter, panko was used as the texture would hold up better when paired with a Japanese favorite, curry.  Japanese curry is unlike Indian curry, as it is made using curry powder, oil, and flour.  A roux forms, pureed steamed meat and vegetables are added, and the entire concoction is simmered until a thick sauce forms.  The curry is then served with rice or udon noodles, or made into a bread or bun (encased in dough, covered in panko, and deep fried until golden brown).  Which brings us back to panko, and how to make the most delicious fried cutlets, katsu!

The basic definition of katsu is cutlet, and often applied when using chicken as the main ingredient.  For pork, the word “ton” is added, so tonkatsu; for beef, add “gyu”, so gyukatsu.

The cutlets should be between ½-inch to ¾-inch thickness to ensure the meats are thoroughly cooked, but the panko coating does not over-brown, or burn. 

The best instructions, and recipe, I have come from “Drive Me Hungry” food blog, written by a woman of South Korean ancestry.  While you can go to her site(https://drivemehungry.com/tonkatsu-pork-katsu/) for the full information, directions, hints and notes, I have simplified them for this article.

  

Tonkatsu (Pork Cutlets), Katsu (Chicken Cutlets) or Gyukatsu (Beef Cutlets)

Ingredients:

2 slices boneless pork chops pounded to ¾ inch thick; 5oz each (or chicken or beef)

1 cup Japanese panko bread crumbs 

½ cup all-purpose flour

1 egg beaten

salt & pepper

vegetable oil for frying

 

Tonkatsu/Katsu/Gyukatsu Sauce

4 Tbsp. ketchup

2 ½ Tbsp. Worcestershire sauce

1 Tbsp. soy sauce

1/8 tsp. each garlic and onion powder

1 and ½ tsp. sugar (optional)

 

Preparation:

Make the Tonkatsu/Katsu/Gyukatsu Sauce

Combine the ketchup, Worcestershire sauce, soy sauce, and garlic & onion powder in a small bowl. Taste and add sugar if desired. Set it aside.

Bread the Meat

Prep the cutlets: Cut slits into the white connective tissue on the outer edge of each cutlet. This prevents it from curling up as it cooks. 

Add the egg, flour, and panko bread crumbs to separate bowls. For a crispier crust, mix a tablespoon of flour with the egg to create a thicker egg wash for more bread crumbs to adhere to.

Salt and pepper each cutlet, then coat it in flour and shake off the excess. Next, dip it into the beaten egg and then firmly press it into the panko bread crumbs for a thick, generous layer of breading.  Just before placing in oil, press each cutlet into panko again, as some of the coating may have become soggy while waiting for oil to heat up.

 

Deep-fry the Cutlets:

Heat oil: In a large heavy-duty pot or fryer, add enough oil to deep fry the cutlets. Heat the oil to 340F over medium heat to ensure the pork fully cooks without burning the bread crumbs. If you don't have a thermometer, drop some bread crumbs into the oil. It's ready when it begins to sizzle.

Fry the cutlets: Gently place a cutlet into the oil and deep-fry for 5 to 6 minutes per side or until meat is fully cooked and the panko coating is golden brown and crispy.

Use a skimmer to clean up loose breadcrumbs and try to keep the oil temperature at 340F. Repeat with the remaining cutlets and work in batches to avoid lowering the oil temperature. 

 

Serve: Slice the cutlets into 1-inch strips, and serve with sauce, shredded cabbage, and steamed rice.

Gyukatsu

Katsu

Makes 2 servings.

Leftovers: Store in an airtight container and keep in the fridge for up to 3 days or freeze for up to 1 month.

Reheat: Reheat in an oven or air fryer at 350F until warm and crispy, about 4 - 7 minutes.

 Yes, the same technique can be used on firm fish such as salmon, cod, or haddock; and on vegetables too.

Salmon, Zucchini Chunks, Fried Rice

My personal experience was that this recipe was spot on for making the most epic katsu.  I used all three meats: chicken, pork, beef; all came out perfectly cooked, and the panko exterior was addicting!  When making the sauce though, I added two teaspoons of sugar, as the soy and Worcestershire sauces made it too salty; the sugar cut this down.

However, I found another sauce recipe which includes hoisin sauce, instead of Worcestershire.  When using the first sauce, I likened it to hoisin due to its dark coloring, and rich, deep flavor.  Hoisin is an entirely different creation, with the only same ingredient used being soy sauce.  Here is the alternative katsu sauce recipe:

Ingredients:

1/4 cup ketchup

2 Tbsp. hoisin sauce  

1 Tbsp. low-sodium soy sauce

1 and ½ tsp.  lemon juice

½ tsp. minced garlic

Preparation:

In a small bowl, whisk all ingredients together, set aside until ready to be used.

I hope you have enjoyed this two-part journey in deep fried Japanese cuisine, and in the famous words of Soma Yukihira, “Order up, and you’re welcome!”.

From: https://animemotivation.com/food-wars-life-lessons/

 Mary Cokenour

 

 

 

 

 

 

 

 

 

Deep Fried Japanese – Part One - Tempura

When it comes to Asian cuisine, most Americans only know about what is listed on a restaurant menu.  However, if brave enough, and willing to be adventurous, ask for what a typical Asian would eat at home.  When we lived in Pennsylvania, we would travel to Philadelphia monthly to visit Chinatown, and the Reading Terminal Market.  In Chinatown, we had our favorite place where the owners knew us by name, even had a group photo taken with us, and it hung behind the register. 

Trolleys of various dim sum, oh, better explain what dim sum is.  Dim Sum are dishes of small steamed, baked, or fried savory or sweet dumplings containing various fillings, served as a snack or main course.  Back to our dining experience; we would pick small steamer baskets filled with the most delicious variety of dumplings.  Better yet though, the owners would ask us what were our favorite proteins to eat, especially in the realm of seafood.  They would bring out dishes that were not listed on a menu, but were served to local residents only.  Therefore, we learned about all kinds of Chinese delicacies that were served in typical Chinese homes, and typical to various villages of that country.

When it comes to other Asian countries, asking for the same type of dining experience is a plus to culinary ecstasy.  When it comes to Japanese foods, Americans simply know hibachi, ramen, tempura, bento and sushi; if more is wanted, better know what to ask for off the menu. 

First, a known food item is tempura and, surprise, this is not a wholly Japanese creation.  In the 16th century Muromachi period, Portuguese Catholic missionaries introduced the Western-style cooking method of coating foods with flour and frying them in oil.  Nagasaki was a closed port city, except to Dutch traders, and missionaries, and this is how European culture and cuisine made its way into Japan.

Originally, tempura consisted of meatballs, called niku-dango, containing a minced protein mixed with vegetables, coated in flour and deep fried.  Chicken meatballs are called tsukune, while seafood is called takoyaki, with octopus being the number one favorite.

In the 18^th century, chefs began experimenting by cutting up portions of meats, chicken, seafood and vegetables.  Instead of a simple coating of flour, additions of water and egg created a light batter.  The individual portions were slightly dried, as too much moisture would keep the batter from adhering.  The oil was heated to 350F, and the foods cooked 3-5 minutes on each side, to a very lightly browned, yet very crispy consistency. 

Making tempura is an art form in itself.  My first two attempts were complete failures; either my foods were still too moist, or the batter was too thick.  My 3^rd attempt though was a completely delicious, and oh so satisfying, success.  I credit this to a site I found which gave excellent instructions, tips and notes on how to make fool proof tempura.

 Instead of my trying to rewrite it, here it is in full from The Spruce Eats food blog.

“Tempura Batter 

(https://www.thespruceeats.com/tempura-batter-recipe-2031529)

Ingredients:

1 cup all-purpose flour

1 large egg

1 cup water

Ice cubes, for chilling the water

Preparation:

In a small bowl, sift the flour once or twice to remove any clumps and to make it light and soft. Set aside.

In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated.

Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter.

Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks. Be careful not to overmix the batter; it should be a little lumpy.

 

 

How to Use

 When ready to use your tempura batter, there are a few things to keep in mind:

 

First, lightly coat the seafood or vegetable in either cake flour (I used Pillsbury’s Softasilk), Wondra flour, or all-purpose flour before dipping them into the tempura batter. This allows the batter to adhere better.

   

 

 

 

 

 

 

Once coated, dip your items into the batter gently. Too much batter runs the risk of a crispy exterior and mushy interior.

 
  

 

 

 

 

 

 

 

When ready to fry, make sure that your frying oil is between 340 F and 360 F. Any higher and it will be too crispy. Any lower and the tempura will absorb too much oil and won't get crispy enough.

  

Once fried, serve immediately with a dipping sauce and dig in. Tempura can get mushy if it sits too long.

   

If for some reason the batter won't be used right away, place it in the refrigerator temporarily (for a few short minutes) to keep it ice cold until you're ready to deep-fry your tempura. Do not store in the fridge for an extended period of time.

 

 

Tips

Prepare all of the ingredients you plan to deep-fry prior to mixing the batter ingredients.

Always sift the flour. This makes the flour lighter and easier to incorporate into the batter when it's mixed.

To make the tempura batter crispier, use a low-protein flour such as cake or pastry flour. Another option is to add 1 to 2 tablespoons of cornstarch or potato starch for every cup of all-purpose flour. Also, be sure the water is ice cold, the batter isn't overmixed, and the oil is at the recommended temperature.

For crisp tempura, use ice water instead of room-temperature or tap water.

Instead of a whisk, use chopsticks to mix the tempura batter ingredients. This minimizes the amount of air in the batter and lessens the risk of overmixing.

Heat the oil for deep-frying before the tempura batter is prepared to ensure the batter is at its coldest when it hits the oil and that the oil is ready for frying.

While frying, do not place the bowl of batter on the hot stove or it will get too hot.

Don't prepare the tempura batter ahead of time, as it will not yield the best results.”

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Remember, you do not have to put an added expense on yourself by purchasing a Wok; a 12-inch, deep skillet will do the job nicely.  Make sure you give yourself the time, and patience, to get this done correctly.  Above all else, have fun!

Mary Cokenour