Back in February, I posted about making a Japanese-style veal-tongue stew. One day, I was browsing Ms. Shimbo’s blog and she mentioned her mother’s beef tongue stew. Of course I had to ask!
I haven’t been doing my usual quota of blog surfing lately, but last week Ms. Shimbo posted a recipe from her mother and sister! I’m looking forward to preparing the recipe soon. And of course I very much thank Ms. Shimbo (and her mother and sister) for this recipe and for their efforts.
This dish is a decorative version of tonkatsu, deep-fried pork cutlet. Tonkatsu (ton=pig, and katsu=cutlet) is a poplular dish that came to Japan through the Dutch influence in the late nineteenth century. Tonkatsu is so popular in Japan that there are even restaurants that serve only tonkatsu and similar items such as kushikatsu (bite-sized fried bits of pork and other things on a skewer).
When I told Mr. Tess that we’d be eating “chikin raisu” he was skeptical. This Japanese dish is made with leftover rice, chicken, and ketchup. Chikin raisu was introduced to Japan at the turn of the 20th century, and though it is a meal without a long tradition, it is “comfort food” which appeals to children of all ages. And you know what? It was really nice, and tasty, and comforting.
This dish is easy enough to make after a day at work and it is delicious. It’s a fine example of Japanese home cooking flavored with the historical influences on the country over the past 150 years. This is the second curry recipe from my project-book and is much simpler. If you have sauce leftover from the recipe in the link above, add about 1/2 cup to this recipe for a richer flavor.