Egg Katsu

Serves: 8
Prep Time: 30 min
Cook Time: 15 min

Ingredients:

For Egg Katsu

• 8 large eggs
• 250 g ground pork
• 250 g shelled shrimp, finely chopped or coarsely blended
• ½ tsp (2.5 mL) white pepper
• 2 tbsp (30 mL) light soy sauce
• 1 tbsp (15 mL) oyster sauce
• 1 tsp (5 mL) minced ginger
• 1 bunch chives, chopped
• 3 beaten eggs
• ¾ cup (175 mL) flour
• Panko breadcrumbs
• 2 litres of oil (such as canola, vegetable, or peanut oil)

For Red Curry Coconut Sauce

• 1 can coconut milk (400 mL)
• 2 tbsp (30 mL) red curry paste
• 1 tbsp (15 mL) fish sauce
• Juice and zest of 2 limes
• 4 cloves garlic, minced
• 4 shallots, minced
• 3 tbsp (45 mL) maple syrup

Directions:

For Egg Katsu

1. Bring approximately 2 litres of room temperature water to a simmering boil. Submerge the eggs in the water using a slotted spoon and cook them for 6 to 7 minutes for soft-boiled (or 9 to 10 minutes for hard-boiled). Once cooked to desired texture, remove the eggs from the pot and run them under cold water before peeling off the shell and set aside.
2. In a large bowl, mix the ground pork, the finely chopped (or coarsely blended) shrimps, white pepper, soy sauce, oyster sauce, ginger and chopped chives. Mix well until you get a homogeneous and slightly sticky filling. Chill the mix for 15 minutes to firm it up.
3. Take a portion of the chilled stuffing in one hand (about ⅛ of the mixture) and flatten it slightly in your palm. Place an egg in the center of the flattened stuffing and gently close the stuffing around the egg to completely coat. Repeat for all 8 eggs and set aside.
4. Beat 3 eggs in a bowl and set aside. Then, roll each coated egg in the flour, and dip each flour-coated egg in the beaten eggs and then dip each egg in the panko breadcrumbs to coat thoroughly.
   Tip: For a thicker crust, repeat with a second layer of beaten egg and panko.
5. Heat about 1.5 to 2 litres of neutral oil (such as canola, vegetable, or peanut oil) in a medium heavy-bottomed pot or deep fryer 340 to 355°F (170 to 180°C). Once the oil starts bubbling, fry the coated eggs for 4 to 6 minutes, turning them carefully in the oil, until they are golden brown. Remove the eggs from the pot once done and dry them on a paper towel.
6. To serve, cut each egg gently into two equal halves. Place a small spoonful of sauce of choice in each serving spoon or presentation cup. Gently place half an egg on top, with the cut side facing up. Add chopped chives for decoration, if desired.

For Red Curry Coconut Sauce

1. In a saucepan, sauté the shallots and garlic in a bit of oil for 2 to 3 minutes. Add the red curry paste and cook for another minute to release the aromas. Then pour in the coconut milk, fish sauce, and maple syrup.
2. Let the sauce mixture simmer gently for 5 to 7 minutes until it is slightly thickened.
3. Add the lime juice and zest. To sweeten (if desired) add a couple more drops of maple syrup.

The post Recipe for Egg Katsu from Chef Minh Phat appeared first on Toronto Guardian.

Seafood Ramen with Tinned Smoked Tuna

Prep: 5 minutes
Cook Time: 10 minutes
Serving size: 2 people for lunch or dinner
Experience level: Beginner

Ingredients:

• 2 packs of instant ramen noodles of your choice (Chef Char likes Shin Ramen for an extra kick of heat!)
• 1 tin (approx. 150 g) MSC certified sustainable smoked tuna (or substitute your favourite canned tuna, salmon, fish)
• ½ cup (120 g) kimchi
• 2 eggs
• 2 tbsp (30 ml) of kewpie or mayo of choice
• Sesame seeds for garnish

Directions:

1. In a medium pot, cook the ramen noodles according to the instructions on the package.

2. 3 minutes before the noodles are done, crack the eggs directly into the pot with the ramen noodles and cover until soft-cooked.

3. In two bowls, add one packet of ramen seasoning and 1 tbsp kewpie mayo and mix well.

4. Divide the noodles with some water into each bowl. Garnish with one egg each, kimchi and smoked tinned tuna.

5. Sprinkle with a little sesame seeds and enjoy!

The post Recipe for Seafood Ramen with Tinned Smoked Tuna from Chef Charlotte Langley appeared first on Toronto Guardian.

Grilled Asparagus with Egg Yolk Dressing

Yield: 4 servings

Ingredients 

2 bunches asparagus, woody ends removed2 egg yolks, hard boiled 

3 Tbsp. Dijon mustard 

¼ cup mayonnaise 

½ cup olive oil, plus a little extra for cooking 

2 Tbsp white wine vinegar 

¼ cup chives, finely sliced 

2 whole lemons 

Kosher salt to taste 

Black pepper to taste 

Directions

– In a large metal bowl break up the hard-boiled egg yolks with a whisk, then slowly whisk in the olive oil. 

– Add in the remaining ingredients, except for the lemon, asparagus and chives, and whisk until the sauce is well combined and smooth. 

– Taste for seasoning and set aside. Keep refrigerated until ready to use.

– Lightly oil the asparagus and season with salt and pepper. 

– Cook the asparagus over a hot grill until cooked through with just a touch of crunch left in the centre, about 3-4 minutes. 

– Divide the asparagus between four warm plates and pour over some of the egg yolk dressing. 

– Garnish with chives, and serve with half a lemon per person. 

The post Maple Leaf Tavern’s Grilled Asparagus with Egg Yolk Dressing appeared first on Toronto Guardian.