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kinpira1

May 24, 2009 by Benjamin and Koshiki Leave a Comment

kinpira with parsnips and carrots

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こんにちは!

A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

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koshikismith

I never knew how much our kids love inarizushi. I

I never knew how much our kids love inarizushi. I only got to eat one...🤔 今日はあり合わせの家寿司。子供たちは昨年長野でいなり寿司を食べて以来、大好物になったらしい。私の取り分は、一個だけ。 #sushiathome
#inarizushi
#kidsfavorite
#misosoupwithtofuandshiitake

Fifty three years ago, my mother took Argentina-ma

Fifty three years ago, my mother took Argentina-maru and set her foot in Japan. It was a postal ship with fifty some passengers, many were Japanese- Brazilian on their way to visit families in Japan. 53年前、私の母はこのアルゼンチン丸で初めて日本を訪れました。30日かかった船旅を共にしたのは、その昔日本からブラジルに移民した日系ブラジル人だったとか。 #argentinamaru
#familyhistory
#visitingjapan

Home away from home. その昔、ミネソタに

Home away from home. その昔、ミネソタに渡った方々の日本を思う心がよく分かる場所でした。つかの間の日本をありがとう。 #normandalejapanesegarden
#homeawayfromhome
#sakura
#jkstable

I am excited to collaborate with Atsushi Futatsuya

I am excited to collaborate with Atsushi Futatsuya on a sashiko journey to Japan next spring. He is an excellent sashiko storyteller who grew up in Takayama Japan. We hope you can join us. Please visit tanpopojourneys.com for more
information.
#sashikotour
#sashikostitching #japanesetextiles
#japanesefolkart

Another great class @sewardcoop ! Thank you everyo

Another great class @sewardcoop ! Thank you everyone for joining me. The next class is on March 11 and Shojin Ryori (Japanese vegetarian) is what's on the menu. Stay tuned. #tonkatsuteishoku
#cookingwithmiso
#japanesehomecookingclass

Tonkatsu
Can't go wrong with fried pork 😁 うまっ😋 Serving: 2 people INGREDIENTS:
¾ pound pork loin (cut into two large slices or four smaller slices)
1 cups of panko bread crumbs
¼ cup four
1 egg, well beaten with a tablespoon of cold water
Salt and pepper 2 cups of vegetable oil for deep frying For the home-made Tonkatsu sauce:
2 tablespoons Worchester sauce
2 tablespoons ketchup
1 tablespoon soy sauce DIRECTION:
Make the sauce by mixing the Worchester sauce, ketchup, and soy sauce in a small saucepan. Heat the sauce until everything is well-combined. Keep it warm. Cut pork into either two large slices or four smaller slices. The meat should be about ¼ inch-thick. Tenderize the meat if necessary and cut slits into any fat or membrane so the meat will not curl as it deep-fries. Lightly salt and pepper the pork.
Dust the pork in flour, dredge them in egg mixture, then press them onto panko bread crumbs. The pork should be covered completely in bread crumbs.
Heat the oil to 300 F and fry the pork one at a time, turning it as it brown's about 3 minutes total. Take the pork out of oil and dry it in an oil drying rack or paper towel.
Cut the pork into strips and serve them hot with home-made Tonkatsu sauce. #cookjapanesefoodathome
#tonkatsu
#tomorrowiskatsudon
#friedpork

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