This tonkatsu fried rice with onsen eggs recipe combines a few of the things we love – fried rice, eggs and tonkatsu, the succulent Japanese pork cutlet breaded in panko crumbs and deep-fried. Like the original Chinese fried rice it’s the delicious result of leftovers and experimentation. Like the original Chinese fried rice that was … Read more
This tonkatsu recipe makes the most tender, juicy Japanese deep fried pork cutlet you’ll ever taste. This simple but revered deep-fried Japanese pork dish has an amazing crunch from the golden panko crust, melt-in-your-mouth moist pork, and the tangy taste of the tonkatsu sauce. Our tonkatsu recipe makes the most tender, melt-in-your-mouth, deep-fried pork cutlet … Read more
This butaniku no kakuni recipe makes a Japanese slow simmered pork belly dish that for us has long been a highlight of menus at Japanese izakayas. While I’ve been making a simpler version of this for years, this unctuous iteration comes from Japanophile Jane Lawson’s cookbook Zenbu Zen – Finding Food, Culture and Balance in … Read more
Not too many foodies were surprised when the Michelin Guide went to Japan and handed out more three-stars to Japanese restaurants than they do in France. While France’s cuisine has been stagnant the last few years, Japan’s status as a great dining destination has only improved. Restaurant Azabu Yukimura is one of the leading restaurants. … Read more
You can take a culinary trip around the world, eating out in Melbourne – from Europe to Asia and back again – and that’s virtually what we did on our recent Melbourne foodie trip, eating everything from Italian, French and British to Japanese, Thai and regional Chinese. To Australians, this kind of eating isn’t unusual. … Read more