This dish has several components I will write how to make each one in sections.
- 1 onion
- 5 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1 litre chicken stock
To make the SOUP STOCK BROTH
Brown the onion and set aside
Boil together the soy sauce, vinegar and chicken stock
- 2 pork fillets
- 1/4 cup flour
- 1/2 cup bread crumbs
- 1 egg
To make the PORK SCHNITZELS
Cut the pork into thin slabs.
Roll the pork in flour, dip it in egg, coat it in bread crumbs
Fry pork schnitzels until golden
Cut the schnitzels into strips
- 1 cup medium grain rice
- 4 eggs
- 1 zucchini grated
- 1 carrot grated
To make OMELETTE/EGG
Cook zucchini and carrot
Beat the eggs with a fork
Pour the eggs over the vegetables and leave to cook at a low heat.
Once everything is made serve in a bowl,
Put rice into the bowl
Balance the pork schnitzel slices and omelette on the rice
Ladle the broth over the other components.
This is my take on this Japanese dish so eat it with chopsticks and a spoon.
- Cook the onion or use dried onion
- combine all the ingredients in a bowl
- mix well
- Grease and line a baking tray or dish with baking paper
- use a dessert spoon to scoop up some mix and roll it into a ball
- place the meat ball in the dish
- space the meatballs about a finger’s width apart
- cook in a 180’C (moderate oven) for about 20 minutes
- check that the meatballs are browning, you don’t need to turn them
Serve with either a creamy sauce or a tomato pasta sauce. Preheat the sauce and carefully place the meatballs into the sauce.
This recipe can also be used to make rissoles which are a heaped tablespoon and flattened and dropped into a bowl of flour to coat them.
- 600g beef topside or rump (150g per person) (rump is more tender)
- 1 onion
- 300g button mushrooms
- 60g butter
- 2 cloves of garlic
- 300ml cream
- 1 tablespoon tomato paste
- a good handful of fresh parsley
- 1/2 teaspoon vegemite
- salt and pepper
- 1/4 cup flour
- 400g pasta spirals (100g dried pasta per person)
- Slice the onion
- Brown the onion
- Cut the meat into fine strips
- Quickly brown the meat in batches and set aside
- Quickly brown the mushrooms with garlic
- Combine tomato paste, vegemite, onions and meat with the mushrooms
- Add the cream
- Finely chop the parsley, put aside some for the garnish
- Gradually add the flour until the sauce thickens
- Stir the parsley through the mix
- This can be eaten fairly quickly after cooking or further cooked to allow the flavours to improve at 150’C in a casserole dish.
- Boil water and cook the pasta 15 minutes before you want to serve
Serve with beans and carrot
This recipe makes 4 serves.