Bulgogi Omurice (korean&Japanese)

Omurice is another contemporary Japanese cuisine consisting with omelette and fried rice while Bulgogi is a Korean dish that usually consists of grilled marinated beef.  So I incorporated the two dishes in one to come up with this bulgogi omurice ♥. Happy eating ☺

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Beef Bulgogi

INGREDIENTS:

Marinade: 1/2 cup light soy sauce

3 tablespoons sugar

2 tablespoons sesame oil

1 1/2 tablespoon Mirin

1 pc. Onion (medium, finely minced)

3 cloves Garlic, minced

1 teaspoon Ginger, grated

salt and pepper to taste

¼ cup Pear, grated (optional)

1 kg. Sirloin, sukiyaki cut

2 tablespoons Sesame seeds,toasted (optional)

PROCEDURE: 1) Mix all the marinade ingredients in a bowl.

2) Marinade the beef for 30 minutes to  1 hour.

3) Fry, in high heat and take out as soon as there are no pink parts on the meat.

4) Garnish with toasted sesame seeds.

Egg Omelette

6 eggs, beaten
1/4 cup chopped parsley
salt and pepper, to taste

Procedure :

1  In a frying pan over high heat, sauté onions in a little oil until fragrant add in bulgogi , rice and mix thoroughly. Set aside and keep warm.

2. In a bowl, beat together eggs and parsley. Season with salt and pepper.

3. In a large nonstick pan, make one omelet by pouring half of the beaten egg mixture and cooking over low to medium heat until eggs are three-fourths cooked, about 5 minutes. Once almost solid, place beef and rice mixture on half of the omelet. Fold the empty half  over the rice. Repeat with the rest of the ingredients to make the second omelet.

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Recipe is inspired by  Yummy.ph

beef bulgogi from  Bulgogi – Facebook

 

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crunchy tonkatsu

I still have panko breadcrumbs leftover so I decided to try this Japanese food Tonkatsu.  It is crunchy, on the outside and tender on the inside. My husband and  son LOVEs it! Best serve with Tonkatsu sauce or Barbecue sauce. Enjoy:)

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Ingredients:

10 pcs PORK LOIN STEAK or PORK CUTLETS, boneless
salt & pepper to taste
1 and 1/2 cup all purpose flour
2 beaten egg
1 1/2 cup Japanese bread crumbs
cabbage, shredded thinly
cooking oil for deep-frying
commercially available Tonkatsu or Barbecue sauce

lemon wedges for garnishing

Procedure:

Score the fat of the pork chops to prevent from curling. Lightly salt and pepper the chops on both sides, then dredge in flour. Shake off any excess flour, dip in beaten egg. Next press the chops firmly into the breadcrumbs making sure that all surfaces are well coated. Place them on a sheet pan covered with parchment paper and refrigerate for an hour before using.

Deep-fry the porkchop in oil, turning once or twice until cooked through and golden brown, approximately 4-5 minutes. The coating should be quite crisp. Drain the excess oil in paper towel.

Serve Tonkatsu or barbecue sauce with fried pork cutlet.

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Serving Suggestion:Place shredded cabbage over half of a warm serving plate. Place the porkchop on top of the cabbage toward the center of the plate. Serve the sauce in a separate small dish for dipping. Garnish with lemon wedges.

recipe from  Recipe TV