Easy Restaurant Tonkatsu Sauce とんかつソース

This sauce is built for restaurant speed and cost efficiency while capturing the East Asia Pacific Island culinary taste of Japan. Designed specifically for Ton Katsu とんかつ, a fried pork cutlet. Easy to make in minutes, but only a little sauce adds a wonderful flavor to the Japanese Tonkatsu dish. I used this sauce inContinue reading “Easy Restaurant Tonkatsu Sauce とんかつソース”

Japanese Tonkatsu とんかつ

Ton Katsu (とんかつ, トンカツ, and 豚カツ in Japanese) not to be confused with Tonkotsu, means “pork cutlet.” This is a very tasty, Japanese adaptation of the Austrian Wiener Schnitzel. Almost every part of the world has some form of fried cutlet popularized by restaurants and family recipes passed down. In Germany it’s the Jägerschitzel, venisonContinue reading “Japanese Tonkatsu とんかつ”

Traditional Quiche Lorraine

This is a European style Quiche Lorraine recipe. Which means lots of cheese, pork lardons, and a custard like consistency. I made this recipe easy so anyone can make it! Hailing from the Lorraine region of north eastern France, this world renowned quiche traditionally uses cheeses from Switzerland. You can use a popular combination ofContinue reading “Traditional Quiche Lorraine”

Frisco Patty Melt

February 2021 Burger Of The Month is the Frisco Patty Melt! This is a play on the Steak ‘n Shake “Frisco Melt” however it is not a copycat recipe. The patty melt is one of my favorite burgers. There’s just something about it being on grilled bread as opposed to a bun. It is interestingContinue reading “Frisco Patty Melt”

Chow Mein Sauce 炒面酱

In Chines 炒面酱 means “fried noodle sauce,” pronounced Chǎomiàn jiàng. Like it’s Japanese adaptation Yakisoba Sauce, it’s a sauce used to fry noodles with. These sauces have so many variations around the world it’s hard to keep track, each one heavily modified to fit the taste preference of the local dominant population. In American ChineseContinue reading “Chow Mein Sauce 炒面酱”