Juicy and tender crispy baked chicken breast wrapped in a panko crust, serve with salad and tomatoes.
Homemade Japanese hamburger steak recipe that melts in your mouth, served with a red wine reduction sauce.
Juicy fried shrimp inside a crispy panko shell, serve with homemade tartar sauce or tonkatsu sauce.
Easy chicken recipe with chicken breast deep fried in flour, egg, and panko, drizzle with tonkatsu sauce.
Soft creamy potato with ground meat inside a tasty crunchy shell, yeap, it's mom's Japanese Potato Croquettes recipe.
Crunchy and flavorful deep fried shrimp ball made with black tiger prawns.
Crispy chicken katsu served with savory dashi sauce and eggs over rice. Garnished with Japanese wild parsley and chili powder.
The delicious eggplant coated in crispy panko and melted cheese went perfectly with the meat sauce. Next time you have want to serve spaghetti meat sauce with a twist, try adding some Eggplant Parmesan.
Whenever we go to Japan, my husband always insists on going to Tonkatsu restaurants. His favorite one (Wako) serves unlimited refill on cabbage salad with yuzu dressing and clam miso soup and I think he comes out 10 pounds heavier than we go in! It's actually not that difficult to make delicious tonkatsu at home so give it a try!
This is Shen's 2nd restaurant review and once again we head back to Half Moon Bay. We never been to Cetrella before and we were surprised by how good everything was. Enjoy the review!
As you probably figured out already, Japanese loves deep fried food. The fried food I want to introduce is creamy crab croquette. It's probably the most tedious recipe I've introduced so far but the results are definitely worth it. Once you bite into the crunchy exterior and taste the soft warm cream filling, it's simply delicious.
Korokke (Japanese Croquette) is by far my favorite food that my mom makes. Every time I go back to my home in Japan, or when my mom visits us, I always request her to cook Korokke for me. My mom makes her Korokke without recipes so this is my original recipe that I have developed over the past years, learning from both my mom's method and adjusting the taste and texture to my preference. The Japanese usually enjoy Korokke with Tonkatsu sauce but the Taiwanese use ketchup. Try both and let me know what's your preference.