For my home away from home.
Most of the things on here will be about Japan.

emmmilychow:

-unagi sushi-
Ninkazu Sushi, Richmond B.C

emmmilychow:

-unagi sushi-

Ninkazu Sushi, Richmond B.C

(Source: e-chow, via omnomnomjapanesefood)

(Source: omnomnomjapanesefood)

shelovesasianfood:

Happy Sunday boys & girls! Here’s a recipe for you to try before the week ends.
Katsu Curry Recipe from asiansupper
Recipe Ingredients:    Tonkatsu    2 1/2” pork cutlets (I prefer to go thinner, but it makes it less juicy)    salt & pepper    flour    1 egg, whipped    1/2 cup tempura flakes    vegetable oil for deep frying    Curry sauce    1/4 lb beef flank (you can substitute chicken), chopped into small bite-sized pieces    1 small onion, chopped    1 carrot    1 small potato    3 cups water    1/2 package S&B Golden curry mix*    Garnish & sides    Cooked rice    7 spice (shichimi togarashi 七味唐辛子)StepsMake the rice so that it will be ready by the time everything else is.
Then, prepare the curry sauce. Saute the onion and chopped beef in vegetable oil in a saucepan for a few minutes. Add the carrots and potato and let cook for another 5 minutes, adding more oil if needed. Add 3 cups of water and let simmer for 20-25 minutes. Then break off 4 of the S&B cubes (1/2 of the package) and crumble into the water. Mix continuously until all of the blocks have dissolved and the curry has thickened. Turn the heat down to low and cover.
Now, for the tonkatsu: cut any nasty parts off the pork cutlets and pound them lightly with a rolling pin to tenderize. Salt and pepper both sizes. Set aside.
Meanwhile, put a generous amount of vegetable oil in a frying pan and bring to 320 degrees.
Put flour, egg and panko in separate bowls/dishes. First flour the cutlets, then dunk in egg then press into panko (on both sides). Fry for about 4-5 minutes on each side, until golden crusty brown. Then set aside on a paper towel on a rack to dry and cool. After they cool, slice the cutlets into little ~ 1” slices, but keep them roughly together.
Get your plates ready. Add a scoop of rice, lay on the cutlet pieces, then you can either put the curry over the whole thing, or as I prefer, put it somewhat on the side, so that the pork pieces can stay crispy and individuals can dip into the curry sauce. Serve hot and with shichimi as a topping. You can also serve with tsukemono (pickles) if you have them.Serving Size: 2Preparation Time: 40 minutes
*or any curry roux

shelovesasianfood:

Happy Sunday boys & girls! Here’s a recipe for you to try before the week ends.

Katsu Curry Recipe from asiansupper

Recipe Ingredients:
    Tonkatsu
    2 1/2” pork cutlets (I prefer to go thinner, but it makes it less juicy)
    salt & pepper
    flour
    1 egg, whipped
    1/2 cup tempura flakes
    vegetable oil for deep frying
    Curry sauce
    1/4 lb beef flank (you can substitute chicken), chopped into small bite-sized pieces
    1 small onion, chopped
    1 carrot
    1 small potato
    3 cups water
    1/2 package S&B Golden curry mix*
    Garnish & sides
    Cooked rice
    7 spice (shichimi togarashi 七味唐辛子)

Steps
Make the rice so that it will be ready by the time everything else is.

Then, prepare the curry sauce. Saute the onion and chopped beef in vegetable oil in a saucepan for a few minutes. Add the carrots and potato and let cook for another 5 minutes, adding more oil if needed. Add 3 cups of water and let simmer for 20-25 minutes. Then break off 4 of the S&B cubes (1/2 of the package) and crumble into the water. Mix continuously until all of the blocks have dissolved and the curry has thickened. Turn the heat down to low and cover.


Now, for the tonkatsu: cut any nasty parts off the pork cutlets and pound them lightly with a rolling pin to tenderize. Salt and pepper both sizes. Set aside.

Meanwhile, put a generous amount of vegetable oil in a frying pan and bring to 320 degrees.

Put flour, egg and panko in separate bowls/dishes. First flour the cutlets, then dunk in egg then press into panko (on both sides). Fry for about 4-5 minutes on each side, until golden crusty brown. Then set aside on a paper towel on a rack to dry and cool. After they cool, slice the cutlets into little ~ 1” slices, but keep them roughly together.

Get your plates ready. Add a scoop of rice, lay on the cutlet pieces, then you can either put the curry over the whole thing, or as I prefer, put it somewhat on the side, so that the pork pieces can stay crispy and individuals can dip into the curry sauce. Serve hot and with shichimi as a topping. You can also serve with tsukemono (pickles) if you have them.

Serving Size: 2
Preparation Time: 40 minutes

*or any curry roux

(via omnomnomjapanesefood)

omnomnomjapanesefood:

ramune and apple flavored soft cream

omnomnomjapanesefood:

ramune and apple flavored soft cream

omnomnomjapanesefood:

thanks for the suggestion, antthetofuman! THIS IS SO COOOOOOL *O*

(Source: omnomnomjapanesefood)

omnomnomjapanesefood:

they’re all (different kinds of) coffee flavored :3

  • milk coffee
  • vanilla coffee
  • cappucino

(Source: kumako365jp)

(Source: omnomnomjapanesefood)

omnomnomjapanesefood:

5000th post! :)

omnomnomjapanesefood:

5000th post! :)

omnomnomjapanesefood:

sweet potato and green tea soft cream :)

omnomnomjapanesefood:

sweet potato and green tea soft cream :)

(Source: omnomnomjapanesefood)

(via gofuckingnuts)

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