Anonymous
Posted on 2019-12-07 07:16:18 Score: 0 (vote Up/Down)    (Report as spam)


Eggs Benedict Don, Fit For A Queen

Ingredients!

Tonkatsu:
>Pork chop/Pork Loin (you could use pork belly)
>Flour
>Egg
>Breading (traditionally panko)
>Mirin
>Coconut Aminos (soy sauce)
>Sesame oil
>Cooking oil (I used avocado)
>Japanese 7 Spice
>MSG
>Salt/Pepper

Miso Soup:
>Miso
>Dashi
>Silken Tofu (MUST be silken)
>Wakame Seaweed
>Green Onions/Chives
>Bean Curd (optional)

Tempura Broccoli:
>Tempura Batter
>Broccoli
>Cooking oil

Fried Eggs Benedict:
>Frozen, peeled eggs
>Tempura batter
>Cooking oil

Chili Hollandaise:
>Butter (Clarified is easier)
>Egg Yolks
>Chili paste
>Lemon Juice
>Coconut Aminos (soy sauce)
>MSG
>Salt

The reason I use coconut aminos in everything is that they tend to be less salty, richer in umami, and very mildly sweeter (plus it gets me away from the soy). It also completes protein chains in things like beans or rice to make them viable protein. A bottle of coconut aminos won't run you much more than soy sauce considering how long a big bottle will last you. It can be bought at most health food stores, and even major grocery chains will carry it from time to time.

Anonymous
Posted on 2019-12-07 07:18:20 Score: 0 (vote Up/Down)    (Report as spam)


How do I make this shit?
>Do some pre-prep, freeze your eggs the night before, pound out your meat, and throw it in the marinade
>Pound your meat good and hard so your neighbours can hear your pounding, get it all tender
>Throw it in a bag or container with 1/4th cup of mirin, 1/4th cup of coconut aminos, a spritz of sake if you have it, a spritz of lemon juice for tenderizing the meat more, a spritz of sesame oil for that nutty flavor, a dash of Japanese 7 Spice, MSG, and salt (river flakes)/pepper
>Double bag it if using a bag, and shake the shit out of it
>Pretend it's the next day and you didn't do a quick 1 hour marination
>To peel frozen eggs (they should have cracked while freezing, that's fine), hit them with the dull end/back of a knife. If they chip, your eggs are too cold, otherwise you got them just right if they crack
>If too cold, run them under hot water for like 5-10 seconds
>Peel them and immediately throw those fuckers back in the freezer so they don't thaw out and become a gooey mess
>Make the hollandaise first because everything else will be over quickly and this shit requires the most concentration after the egg
>Mix 1-2 tablespoons of chili paste, 3 tablespoons of lemon juice, 2 tablespoons of coconut aminos, 3 egg yolks, a dash of MSG, and salt to taste in a blender
>Heat up butter on the stove
>If you listened to me and used clarified butter, you just have to heat it through/melt it & warm it
>Otherwise throw 1 stick of butter (half a cup of clarified butter) into a pan and heat it until it starts getting bubbly, remove the milk proteins because you're basically making butter-oil
>Add a SMALL AMOUNT to your eggs (DO NOT CURDLE YOUR EGGS, NIGGER) to heat treat them
>Blend
>Add a little more
>Blend
>NOW you can add the rest once you've added about half of the butter
>Blend it the rest of the way
>Make sure your hollandaise sauce is grade A heart attack-inducing goodness
>Now for those other three stove units
>Heat your oil on one unit, a pan for your miso on a second unit, and a cast-iron pan on the third unit for your tonkatsu

This is where things get a bit tricky because you need to prepare everything so it's ready at the same time

Anonymous
Posted on 2019-12-07 07:20:53 Score: 0 (vote Up/Down)    (Report as spam)


For the miso:
>Mix your miso paste (2-4 tablespoons should do) with a little bit of dashi, pour off the liquid leaving the chunks behind
>Add more dashi and repeat until all of your miso is added to that pan (at which point add the rest of the dashi)
>Throw the leftover marinade juices from marinating your pork into this one for extra flava
>At this point just throw all of the ingredients in except the seaweed (chop the silken tofu into bite-sized pieces obviously)
>Bring it to the point where vapor starts coming off of the pan
>Add in seaweed
>Reduce heat to low so it's warm when you serve it, it's ready

For the Tonkatsu:
>Mix one whole egg into the three egg whites you saved collecting the yolks for your hollandaise
>Spread flour over a paper plate
>Spread panko/bread crumbs over a separate paper plate
>Dip the pork in the flour, then the egg wash, then the panko
>Drip a drop of water into your cast-iron pan with a thin layer of oil on the bottom
>When it splashes, it's hot enough to chuck a pork loin or two into it
>Cook them thoroughly because it's pork (it takes like 4-6 minutes, stab it with a knife if you aren't sure and check the middle of the thickest part)
>Put on paper towels to drain off excess oil
>Tonkatsu status: Ready

The Egg:
>Get your oil hot (I suggest putting a teaspoon of tempura batter into it and when it begins to sizzle/brown it should be hot enough)
>Take those eggs out of the freezer
>They probably froze together. Bash them on the countertop like a meathead, and if that doesn't work, CAREFULLY carve them apart with a steak knife
>Batter them
>But how do I prepare the batter, anon?
I suggest just using the leftover flour, breadcrumbs, and egg from the tonkatsu. Mix those all together with just enough water to turn it from chunky to doughy. Continue to add cold water while mixing until the batter has a sort of syrupy consistency to it. If you add too much water, just add more flour to thicken it back up.
>Fry until golden brown
>If you lift it out of the oil and the whites spew out, it wasn't cooked long enough
>If the yolk/a bunch of whites shoot out of it like a cannon, your oil is TOO HOT!
>Collect the tempura bits that float to the surface and put them in a bowl
>Refrigerate those bits and save them for various Japanese dishes like okonomiyaki
>Just tell your parents/room mates you're making "savory pancakes" later in the week, fag

Tempura Broccoli:
You can make tempura anything, I just had broccoli laying about.
>Use the batter from battering your eggs
>Rinse the vegetables you're tempura frying and either let them air dry or pat them dry
>Dunk in batter
>Fry them to desired level of deep-fried tempura goodness

Rice:
Just make rice, nigger. It's not that complicated. Don't burn it. Make sure to cook a piece of kombu on top of your rice so it leeches umami into it. For this particular dish, adding dehydrated onion or onion powder to your rice is acceptable.

Anonymous
Posted on 2019-12-07 07:21:36 Score: 0 (vote Up/Down)    (Report as spam)


ASSEMBLY!

>Chuck the rice into a bowl or plate
>Top with tonkatsu (keep it flat) (add tonkatsu sauce at this time if you want to)
>Top with the seaweed/bonito from making your dashi if you want to (I didn't for this dish)
>Spritz some aminos (soy sauce) on it
>Top with one or two eggs
>You can use the tempura vegetables as garnish
>Drizzle extremely high-calorie hollandaise sauce on top of all of this (seriously, this shit is basically straight fat but it's so good)
>Make sure to eat the Eggs Benedict Don and tempura vegetables first
>Use the miso soup as a palate cleanser/to get the oil out of your throat because you just ingested your entire day's caloric needs in one meal

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