Potato Korokke

1 lb potatoes
1 tsp. oil
1/2 lb ground beef
1/2 onion, minced
1/4-1/2 tsp salt
Pepper
Flour/Eggs
Panko bread crumbs)
Oil for deep frying
Bulldog Tonkatsu sauce

Peel potatoes and cut into 4 pieces each. Cook in boiling water until soft. In a big bowl, mash potatoes well. Heat oil in a pan, and start cooking onion. Then add ground beef and cook until browned and cooked through. Season with salt and pepper. Mix potatoes and meat mixture and add some more salt and pepper to taste. Let it cool. Divide potato mixture into 8 pieces and make oval patties. Refrigerate for an hour. Coat with flour, then eggs, and finally Panko bread crumbs. Heat deep frying oil to 350-375, and fry the patties for 3-4 minutes each side.

Showa-era Retro Style - Old Fashioned Japanese Spaghetti Napolitan

Dry spaghetti
4 frankfurters or ham
1 large bell pepper
5-6 button mushrooms
2 tbsp. butter
1 medium onion
Salt and pepper
1/2 cup ketchup
2 tbsp. Bulldog Tonkatsu sauce

Boil the spaghetti while you’re cooking the other ingredients in plenty of salted water. Cook it a minute or two beyond the al dente stage for authenticity. Slice the onion, pepper and mushrooms thinly. Slice the sausages or ham in thin, diagonal slices.

Heat up a wok or large frying pan with the butter or oil or a combination. Incidentally, using lard here would make it closer to the original version. Cook the onion until transclucent, then add the peppers and mushrooms for a few minutes. Add the sausage slices and sauté until lightly browned. Season lightly with salt and pepper. In the meantime, combine the ketchup, Bulldog sauce in a small bowl.
Drain the spaghetti once it’s cooked. Add to the pan. Add the sauce mixture and toss well to combine. Serve immediately, optionally topped with plenty of grated cheese, and/or a dash of Tabasco.

Hiyayakko

1 package (12 oz) silken tofu
1 scallion, finely chopped
1 small thumb size ginger, peeled and grated
Bonito flakes (katsuobushi)
Shoyu

Take tofu out of the package and drain. Cut the tofu in 1/2 or 1/3. Plate the tofu and add some scallions, a little freshly grated ginger and sprinkle some katsuobushi flakes. Pour a little shoyu on and serve.

Karaage - Fried Chicken

10 oz. boneless chicken thighs
1 piece fresh ginger
3 tbsp. soy sauce
1 tbsp. sake
About 1/2 cup potato starch (katakuriko) or cornstarch, enough to coat the chicken.
Peanut oil or other vegetable oil
A few drops sesame oil




Cut up the chicken thighs into bite-sized pieces. You can take off the skin if you like, though it does make the chicken crispier. Peel and grate the piece of ginger.
Put the chicken pieces in a bowl. Add the grated ginger, soy sauce and sake, and mix well. Let marinate for a minimum of 10 minutes. Around 30 minutes is ideal. If marinating for more than an hour, use 1 tablespoon soy sauce, then add the other 2 tablespoons just before you're ready to cook them; this prevents the salt in the soy sauce from drawing out too much moisture from the chicken.
Heat the oil, if using a temperature-controlled fryer or a thermometer, aim for 355. If not, a test with a single piece of chicken or a small piece of skin. Toss enough potato or cornstarch into the marinated chicken so it is coated. Fry the chicken pieces a few at a time until a deep golden brown.
Drain well - a wire rack is best for this, but paper towels work too.
Serve with lemon wedges. You can add a sprinkling of grated yuzu peel and/or sansho pepper.

Tampopo Omurice

Omurice

1 cup cooked white rice
1/2 small onion, finely chopped
1/2 cup chicken breast or boiled ham, cut into small pieces
Butter
Ketchup in a squeeze bottle
2 large eggs
Salt and pepper

Fry the chopped onion until transparent in butter. Add the chicken or ham and cook until done. Add the rice and toss until heated through. Add about 2 tbsps. of ketchup and toss rapidly - you just want to color and flavor the rice, not make it soggy. Season with a little salt and pepper. Mound the rice on a plate in a sort of omelette shape. Start heating a knob of butter in the frying pan until the butter stops bubbling. In the meantime, crack the eggs into a bowl, add a little salt and pepper and whisk with a fork. Pour the egg mixture into the pan and make an omelette that is still slightly runny in the middle. As soon as it's done, carefully turn the omelette onto the mounded rice.
Squirt with a little ketchup on top. Serve immediately.

Japanese Hamburg Steak - Hambāgu

1 large egg
1 small onion finely diced
1 large clove garlic minced
1 lb. ground beef
6 oz. soft tofu - soft
1 cup panko
2 tbsp. ketchup
1 tbsp. oyster sauce
1 tbsp. parsley minced
1 tsp. soy sauce
1/4 tsp. black pepper
1/2 cup dry red wine
1/4 cup ketchup
1/4 cup water
2 tbsp. tonkatsu sauce Worcestershire sauce also works
1 tbsp. demi-glace - optional

Add a tablespoon of vegetable oil to a frying pan and sauté half the onions and all of the garlic until medium brown and caramelized. Let these cool to room temperature.
Combine the beef, tofu, sauteed onions, raw onions, panko, egg, 2 tablespoons of ketchup, oyster sauce, parsley, soy sauce and black pepper in a large bowl. Vigorously knead the mixture together until it is uniform in color and texture. Add more oil to the frying pan that you fried the onions in and place over medium heat. Because the patties are on the soft side, you'll want to form them and add them directly to the pan. Make about 8 oval patties about 1" thick.

Fry them until they've formed a dark brown crust on one side, then use a spatula to carefully flip them over and brown the other side. Unless you have a very large pan, you won't be able to do them all at once, so fry 4 at a time and transfer them to a plate when they're browned on both sides. Don't worry if they're not cooked all the way through as they will finish cooking in the sauce.
After you've fried all the patties, drain off any excess oil but don't wash the pan as the brown stuff is what will give your sauce flavor. Add the red wine and boil until it's reduced by about half in volume.

Add the ketchup, water, tonkatsu sauce, and demi-glace and stir to combine.
Place the patties back into the pan, cover, and cook for 7 minutes, flipping them over once in the middle. Cook uncovered for another 3 minutes to thicken the sauce a little. Serve with rice.