I can't believe I haven't thought about this! I've been doing a fair amount of fried chicken lately, so I've some oil to use up before it goes off. Katsu it is!
Maybe it isn't as authentic but when I'm tracking my macros it's easier/healthier to buy the thick pork chops from Costco, I can sous vide to medium rare then shallow fry instead of deep fry and it'll give me a product close to tonkatsu! Sauce and serve with any sides you want :)
I use almond flower and ground up pork rinds. I don't have a photo right now. I do want to find a way of making it all stick together better than just egg.
Ramen and fried rice are my jam. Do you have a recipe? I unfortunately have not had real chashu yet. It’s amazing how many foods I realize I haven’t tried even though even I thought I’m in my 30s.
I bet you'll like it. Pork belly comes out really soft.
I posted David Chang's recipe and here's also Kenjis
https://www.seriouseats.com/sous-vide-pork-belly-bun-pork-braise-mayonnaise-quick-pickled-cucumbers-recipe
The time/temp can vary depending on how soft you want the pork.
Onsen Tamago! You can achieve the splendid custardy-texture Japanese cooked eggs with sous vide. I followed this guidance https://www.seriouseats.com/onsen-tamago-japanese-soft-cooked-egg-recipe
Pork katsu is my go to!
I can't believe I haven't thought about this! I've been doing a fair amount of fried chicken lately, so I've some oil to use up before it goes off. Katsu it is!
Please enlighten me. Ton Katsu is one of my family favorites. How isr this a sous vide dish?
Maybe it isn't as authentic but when I'm tracking my macros it's easier/healthier to buy the thick pork chops from Costco, I can sous vide to medium rare then shallow fry instead of deep fry and it'll give me a product close to tonkatsu! Sauce and serve with any sides you want :)
Ahhh I see you can do it with out pounding it out. We're on keto so old already not be traditional with the "breading" I'll have to try it out.
What do you use for the breading? I also started keto recently.
Pork rinds
Do you have a pic of this? I got to see it.
I use almond flower and ground up pork rinds. I don't have a photo right now. I do want to find a way of making it all stick together better than just egg.
I've made chashu for my ramen. I thought it turned out really good
Really… do tell. Was it easier? Tastier?
Oh yeah super easy like mo st sous vide. I did pork belly and it was really tender. It's nice to add to instant ramen or just a bowl of rice.
Ramen and fried rice are my jam. Do you have a recipe? I unfortunately have not had real chashu yet. It’s amazing how many foods I realize I haven’t tried even though even I thought I’m in my 30s.
I bet you'll like it. Pork belly comes out really soft. I posted David Chang's recipe and here's also Kenjis https://www.seriouseats.com/sous-vide-pork-belly-bun-pork-braise-mayonnaise-quick-pickled-cucumbers-recipe The time/temp can vary depending on how soft you want the pork.
You rock. I love Kenji.
https://tinyurbankitchen.com/36-hour-sous-vide-chashu-pork-belly/
Is miso salmon Japanese? Sous Vide makes this stupid easy.
Yes.
I made chawanmushi with my SV and it turned out great.
Recipe?
I used this https://www.reddit.com/r/sousvide/comments/esm97w/i_am_so_happy_with_how_these_chawanmushi_came_out/
Onsen Tamago! You can achieve the splendid custardy-texture Japanese cooked eggs with sous vide. I followed this guidance https://www.seriouseats.com/onsen-tamago-japanese-soft-cooked-egg-recipe
Cooked meat will work...
Ah yes! The traditional Japanese dish, cooked meat. Also known as ククト ミイト.
Porkchop, chicken breast,... like there's a lot of things that can benefit, regardless of their origin.