Japanese Takana Pork Microwave Recipes

Steps:

• combine all except for vanilla extract in a microwave safe 1 quart bowl or measuring cup.
• Microwave on high for about 6 minutes, stirring every 2 minute.
• Add Vanilla extract and stir quickly.
• Drop by teaspoonfuls onto waxed paper and allow to harden.
• If it sets up too fast while in the bowl just add a bit of evaporated milk.
• My problem was always spooning them out before the sugary mixture was thick enough or had cooled enough. I solved that by stirring quickly and checking to see if it starts to harden around the edges of my spoon or bowl. That's when it's ready to spoon out. It's very humid here so unsure how different climates will affect the outcome.

Steps:

• For the sauce: Stir together the ketchup, soy sauce, Worcestershire sauce, mirin, sugar, Dijon and garlic powder in a small bowl. Set aside while you prepare the pork.
• For the pork: Put the flour in a shallow bowl. Whisk the egg with a small splash of water in a second shallow bowl. Add the panko to a deep dish.
• Lightly pound each piece of pork with a meat mallet, then generously sprinkle on both sides with salt and pepper. Dredge one cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing it into the panko so the crumbs stick. Transfer to a plate and repeat with the remaining cutlets.
• Heat about 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown on the bottom, about 3 minutes. Flip the pieces over and cook until almost cooked through but still pink, 1 to 2 minutes more. Transfer the cutlets to a paper towel-lined cutting board, sprinkle with salt and tent with foil to keep warm. Repeat with the 2 remaining cutlets.
• For serving: Slice the cutlets crosswise into 1/2-inch strips. Place a sliced cutlet on each plate along with a scoop of rice, a mound of cabbage and 2 tomato wedges and/or cucumber slices, if using. Drizzle the cutlets with the sauce and serve with extra sauce on the side.

Steps:

• Note: As stated above I made as part of an Asian night so I did not serve with cabbage.
• Pound pork gently with a meat mallet. Toss in flour, shake off excess.
• Dip pork in combined egg and water, then dip into panko flakes and coat each side.
• Soak cabbage in iced water for 5 minutes to crisp, drain.
• Heat enough oil to cover pork in a saucepan or deep fryer, add pork and cook, until golden brown each side, about 6-8 minutes, repeat with remaining pork steaks. Skim oil occasionally during cooking to remove any crumbs.
• Drain pork on absorbent paper and cut diagonally into 2 cm slices.
• To Serve: Place cabbage on a serving plate and arrange pork on top. Serve with lemon wedges, mustard and tonkatsu sauce.

Steps:

• Beat eggs then combine all ingredients except brown sugar, walnuts and butter.
• Mix well and pour into 8 inch square glass dish.
• Microwave on Medium high (70%) for 7 minutes.
• Combine brown sugar, nuts and butter and sprinkle over top.
• Microwave on medium high (70%) for 7 to 9 minutes longer or until firm in center.

Steps:

• Heat oil in a nonreactive wide Dutch oven over medium heat.
• Add onions and saute 5 minutes; add 1 or 2 Tbsps. hot water from time to time if pan becomes dry.
• Add mushrooms and garlic and saute 2 minutes.
• Add chili powder, cumin, oregano and pepper flakes, stir over low heat 30 seconds.
• Add tomatoes with juices and tomato paste. Stir and bring to a boil.
• Add beans and soy sauce and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
• Add tofu and stir gently. Simmer, uncovered, 5 minutes or until chili is thick.
• Add cilantro, if using.
• Taste and adjust salt and pepper.
• Serve hot.