The Dirty Stall

Posts Tagged ‘pork

One night in Sapporo, I didn’t really have anything in mind so I wandered around the Stellar Place above the Sapporo JR station until the aroma of grilled pork punched me on the nose.

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Maisen is a great place for tonkatsu lovers because it’s one of the better places for tonkatsu but yet not a tiny eatery like Taihou, which can make it hard to get in.

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Tonkatsu Taihou is a pretty good tonkatsu shop very near the Meguro JR station.

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Ma Maison Tonkatsu has one of the better tonkatsus I’ve had in Singapore, and it’s closer to the excellent ones I had in Japan.

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For my final dinner in Kyoto, I went for something nearer to my hotel – Katsukura, a tonkatsu restaurant inside Kyoto station itself.

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This is a pretty simple dish, just meatballs with pasta. I’m using a different type of pasta called the pappardelle, which is a much wider version of the fettuccine. They are typically used for dishes with a thick sauce, such as wild boar ragu.

This is also the first time I’m trying out fennel in the pasta sauce, as you can see below.

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Momofuku ramen is pretty much what made David Chang famous and led him on his path to becoming a celebrity chef with a chain of Momofuku restaurants.

In his cookbook, he writes down his recipe for making Momofuku ramen and so I decided to give it a go and see what the fuss was about. It is quite an Americanized version of the classic Japanese dish.

The recipe is a complex multipart combination of several other recipes for each component and it actually takes a couple of days to complete, unless you have multiple stoves and ovens.

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