Craving some Japanese Cuisine

[millerbuilds]

chilerelleno, Looking good as always!!!

 

[Central PA Cowboy]

I'm always impressed with your posts. Did you go to culinary school?

 

[chilerelleno]

chilerelleno, Looking good as always!!!

Thank you MB.

 

[chilerelleno]

I'm always impressed with your posts. Did you go to culinary school?

Thanks Derek, appreciate it.
No, no formal training.

 

[kit s]

Chilli man like always you put it out there with another fine looking meal and with the presentation of a trained one. The patties one of my fireman's mom made them for us guys in the station, pow, they are good and well fairly simple to make though messy. Made some my self and froze some too.
kit

 

[chilerelleno]

Chilli man like always you put it out there with another fine looking meal and with the presentation of a trained one. The patties one of my fireman's mom made them for us guys in the station, pow, they are good and well fairly simple to make though messy. Made some my self and froze some too.
kit

Thanks Kit.

 

[smokinbill1638]

Thanks for the write up and recipes Chile. I love the ginger dressing at the restaurants and have to try that. The chicken looks amazing!

 

[Central PA Cowboy]

Thanks Derek, appreciate it.
No, no formal training.

That's awesome. Your posts are incredible.

 

[chilerelleno]

That's awesome. Your posts are incredible.

You're too kind, thanks.

 

[chilerelleno]

Thanks for the write up and recipes Chile. I love the ginger dressing at the restaurants and have to try that. The chicken looks amazing!

Appreciate that Bill, thanks.

That dressing can actually use a little more ginger.
If you make it, taste and adjust before adding the oil.

 

[bertman]

I used to think you were an amazing grillmaster and cook. Now I believe there are three of you.

 

[markh024]

I would like to eat at your house every damn day.

 

[chilerelleno]

I used to think you were an amazing grillmaster and cook. Now I believe there are three of you.

Pay no attention to my Disassociative, Split and Multiple Personalities.

 

[chilerelleno]

I would like to eat at your house every damn day.

So would I.
Wish I was home more.

 

[jcam222]

Chili that all looks amazing and your presentation is money!!

Annnnd here we go!


Tropical Storm Teriyaki Chicken
Korokke, Fried Potato Croquettes with homemade Tonkatsu sauce
Sunomono, Cucumber Salad
Romaine Salad topped with homemade Ginger dressing
Rice
Frozen Kiwi Fruit Slices


Tropical Storm Teriyaki Chicken
Jaccard tenderized and marinated in teriyaki sauce for six hours
Grilled one side to get some char on them and not overcook once in the skillet.
Finish in skillet to get a killer glaze set on them.

Korokke, Fried Potato Croquettes
Boiled Russet potatoes, drain and return to pot over med heat to dry them out, and then mash them.
Brown some ground beef, saute some onion, combine and add to mash, season to taste with salt, pepper and maybe a little garlic.
Form into patties and chill.
Dredge patties in flour, egg and Panko.
Chill to set the Panko.
Deep fry at 350° till a deep golden brown, it's goes fast, just a few minutes.
Top with, Tonkatsu, Tare or Yum Yum sauce.

Sunomono, Cucumber Salad
5C Cucumber, halved, seeded and sliced thin
(Use Kyuri (Japanese) if you can find them, I use English)
1C Rice vinegar
4T Soy sauce
3T Mirin
4T Sugar
4t Sesame oil
Sesame seeds
Marinate/Chill for a hour or two, drain and serve

Ginger Dressing
1C chopped Carrot
1/2 chopped Onion
3T chopped Ginger
(About a thumb sized knob, peeled)
1T sugar
1/2C Rice vinegar
1/4C Soy sauce
1/2t salt
3/4C Vegetable oil
Place everything but the oil in a blender and blend well.
Taste and adjust if needed before adding oil.
Pour mixture into a mixing bowl and slowly whisk in oil till emulsified.

Tonkatsu sauce
1/8C each Apple and Plum puree
1/4C Ketchup
1/4C Worcestershire
2t Soy sauce
2t Oyster sauce
1t sugar
Blend everything together well.
*** Make this sauce a day or two before.
It needs time for the flavors to meld and taste right.

@mneeley490
I was thinking about you while making the Tonkatsu sauce.

The Money Shots

 

[chilerelleno]

Chili that all looks amazing and your presentation is money!!

Thank you very much jcam222.
Appreciate that compliment.
I work for a good presentation picture, probably take 20-30 pics from various angles to get the one I want.

 

[jcam222]

Thank you very much jcam222.
Appreciate that compliment.
I work for a good presentation picture, probably take 20-30 pics from various angles to get the one I want.

I’ve been working hard on improving presentation over the last year. It’s certainly a combination of art on the plate and camera skills. I do enjoy it and actually want to take a day or two class on it sometime.

 

[chilerelleno]

I'm using a run of the mill Android smartphone, a decent but not excellent camera.

Lighting
Lots of bright diffused light.
I turn on every light in the kitchen.
I have two spots in my kitchen that I get the best pics in due to lighting.
Take it outside, especially on overcast days or in the shade of a tree or patio.


Angles
Get away from the Straight Down plated shots.
Get down with your subject, from on-level to 45°.
Turn that plate around and take multiple pics from every angle.
If one is blurred the 3rd or 6th may not be.

Get up close and fill the frame.
If you've a Macro setting,.try using it.

Get away from using a flash.

Learn your camera's settings and learn which settings works for your best pics.
Steady hands, brace your hands on their heels, elbows, a shoulder against the fridge. Make yourself into mono, bi or tripod.

Staging
I definitely stage pics and use props.
Presentation is huge, make it look good.

Lots of pics!
I generally take strings of 4-6+pics in rapid fire from each angle.
Dozens of pics for each one I post up.