Katsu

coat with plain flour.

shake excess off, then dip in egg.

then coat with breadcrumbs.

fry. (fill pan with enough oil to cover half the cutlet)

Yakiudon

Okonomiyaki

With grated wai san added in to make fluffier.

Japanese restaurant at Casuarina Road

Tamako Meal Pte Ltd

Love their yakult-float (ie yakult served with ice cream)

Table grill

Japanese-Korean style restaurant at The Central.

Natto

Nasty natto

Tsuyu for udon

Tsuyu as soup base for udon

1 portion : 2 portion water

a gift of dried udon. Touted to be among the top 3 brands in Japan

 

Tsuyu, and instructions on usage

Tsuyu - soup base for udon and stew

Japanese meat stew
- meat (pork, beef or chicken)
- potato, carrot, onion
- oil for frying
- water
- beancurd (taukwa)
- 2 tbsp sugar + 2 tbsp mirin + 4 tbsp shoyu (alternatively, use 1 portion Tsuyu : 4 portion water)

1. Fry meat.
2. Add in potato/onion/carrot
3. Add water to cover ingredients, boil on high fire
4. Remove scum from surface
5. Add seasoning
6. Simmer till ingredients are tender.

Japanese beef stew

pork belly

Tsuyu, with instructions on usage