Tonkatsu sauce
1/2 cup of soy sauce beer (use less)
1/4 cup of ketchup beer
1/2 cup of English sauce beer (use less)
2 large sheets of ginger (about 10g)
2 garlic cloves
1/4 cup sugar
1/4 glass of mint
1 glass of water
1 pinch of black pepper
Masena to thicken
Vegetables:
1 carrot
1 whole Japanese broccoli
1 small cauliflower
200 g of purple cabbage
1/2 package of yakisoba noodles (200 g)
100 g of chicken breast or pork chop
150 g of red meat cut into fillets (approximately 5 x 3 x 0.3 cm)
Salt and black pepper to taste
200 g of tonkatsu sauce
50 ml of oil
Marinade of meat:
2 tablespoons mint sake
1 tablespoon premium shoyu
1 tablespoon cornstarch
Salt to taste (without using the usual amount of salt, because the Tonkatsu sauce, which will be mixed to the plate, is already salty by nature)
1 tablespoon black sesame Method of preparation
Tonkatsu sauce
Slice ginger and garlic into very small pieces
Add a little oil in a saucepan, place the black sesame, heat
Add garlic and ginger and saute
Then add the rest of the ingredients and stir quickly until all dissolve
Continue stirring over low heat to keep from boiling
When it is dense, remove from heat and
The technique of bleaching the vegetables:
After washing well, cut the vegetables to Juliene
The idea is to leave them in the same sense of pasta
In this way, the strips should be thin and long, so that the dish will be well presented
In a tall pot, bring clean water to a boil
Meanwhile, put another so much of ice water and add ice cubes in a refractory or baking sheet and reserve
When the water in the pan is bubbling, soak the vegetables and allow to boil for 2 to 3 minutes
With a skimmer or spatula, remove them from the water and immediately immerse them in the refractory with ice until they cool - this prevents them from continuing to cook and become too soft
If necessary, put more ice in the water to get ice cold Cooking and Frying Macaroni:
Add plenty of water in a large pot and add two tablespoons of oil and a pinch of salt
When the water is boiling, place the pasta and cook for only four minutes
Then wash the pasta so that the cooking is stopped and the excess starch is removed
Then put three tablespoons of oil in a frying pan and add the pasta then stirring constantly gently so as not to tear the wires
Let it fry until it forms a crust on the noodles and reserve
The preparation of the meat:
Put enough oil in a wide-frying pan to fry the red meat and chicken
After ready, add the shrimp and the vegetables and cook for 3 minutes, always stirring carefully
Then add the pasta and continue stirring
Finally, add the tonkatsu sauce and stir gently
Serve as soon as you take it out of the fire.
Preparation time
50 MIN
Portions
2 servings