Serves 1
Directions
- 1Slice three onions in julienne, trying to make them as thin as possible so that they caramelize sooner.
- 2In a large frying pan, add two knobs of butter and the sliced onion, plus a good pinch of salt so that it speeds up the process of letting the onion water out.
- 3Mix, over medium-high heat, and sauté little by little, caramelizing the onion, which will take 30 to 45 minutes depending on how brave you are with the heat level.
- 4While the onion caramelizes, make a homemade furikake. Toast a sheet of nori seaweed with a blowtorch.
- 5Reserve it and now grind a dehydrated shiitake mushroom until it becomes powder.
- 6In a frying pan over medium heat, add 15 grams of white sesame and another 15 grams of black sesame. Roast, stirring frequently to prevent burning.
- 7Lower the heat to low, add the shiitake powder and toast it for 1 minute, until it takes on a darker color and is very aromatic.
- 8Once ready, transfer it to a bowl to prevent it from burning with the residual heat of the pan.
- 9Add the toasted nori seaweed to a food processor, and grind it until it becomes small flakes.
- 10Then add a handful of katsuobushi (dried bonito flakes), the powder of shiitake, and the sesame toasted to the food processor.
- 11Add Shichimi Togarashi, a generous pinch of salt and another of sugar. Mix by hand, to avoid that the sesame is triturated too much
- 12Back to our sauce, prepare the broth for it, using chicken broth and adding 4 deshydrated shiitake mushrooms to it. Bring to a boil and then cover it.
- 13Remove it from the heat, and leave it to infuse 20 minutes.
- 14Peel an apple and grate it
- 15Add the grated apple and 3 spoons of ketchup.
- 16Sauté everything over medium-high heat for 3 minutes.
- 17Create the roux that will thicken the sauce, mixing 100 grams of butter, and 75 grams of wheat flour, and 25 grams of curry powder. Cook it until stop smelling raw flour.
- 18Begin to add the shiitake and chicken broth, adding it completely before adding more.
- 19Season with 25ml of worcestershire sauce and 15ml of dark soy sauce
- 20Correct the taste by adding more ketchup and salt to taste.
- 21Triturate the sauce during 4 minutes and sieve it.
- 22To cook the rice, put the amount that you want of grain rice and wash it tree or four times.
- 23Cover it with water up to one finger phalanx above the rice, and leave the water boils.
- 24Once boils, put at minimum covered 13 minutes. After this, retire it and wait 5 minutes covered more.
- 25For the cerdo (pork), need a flank of loin of pork, cut some slits into the rim of the fat on the outside so that it does not curl.
- 26Make superficial slices on both surfaces and cover it with film paper to make it softer.
- 27Add salt and pepper by both sides and put it on the fridge for 30 minutes.
- 28For the breaded, you need flour with salt, eggs with water, and panko. Put on flour, egg and after on panko.
- 29Frying it in refined sunflower oil at 170 degrees Celsius for 3 minutes by each side. Transferred it on a rack during 3 minutes. Cut in stripes.
- 30Heat 1.5 minutes a bowl in the microwave with water and dry it.
- 31Put rice on a side, curry and cerdon, adding furikake and chinesse cut chives on the top.
Ingredients
- 3 onions
- 2 knobs butter
- 1 pinch salt
- 1 hoja alga nori
- 1 deshydrated shiitake mushroom
- 15 g white sesame
- 15 g black sesame
- 1 handful katsuobushi
- 1 quantity to taste Shichimi Togarashi
- 1 generous pinch salt
- 1 generous pinch sugar
- 1 l chicken broth
- 4 deshydrated shiitake mushrooms
- 1 apple
- 3 tablespoons ketchup
- 100 g butter
- 75 g wheat flour
- 25 g curry powder
- 1 tablespoon homemade furikake
- 25 ml Worcestershire sauce
- 15 ml dark soy sauce
- 1 quantity that you want rice
- 2 fingers refined sunflower oil
- 1 piece loin of pork
- 1 quantity to taste salt and pepper
Equipment
chopping boardknifelarge panspooncooking torchgrinderfood processorbowlpanplastic filmcooking hammer
Tips
- For furikake, toast the seaweed sheet until fragrant and crisp.
- Cook rice on high heat until the water has evaporated, then turn the heat to low.
- Cool the Chinese chives in ice water to make it curl and look beautiful.
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