To make the tonkatsu sauce, in a bowl, add mustard and mirin whisk until smooth. Add ketchup, Worcestershire, soy sauce, and rice vinegar and whisk until smooth. Set aside.
To make the pork, on a cutting board, place pork. Cover pork with a piece of wax paper. Using a mallet, pound meat to 1/2″ thickness. Liberally season with salt and pepper.
In a shallow bowl, add flour. In another shallow bowl, add egg and milk and beat to combine. In a third shallow bowl, add panko.
Dredge pork on both sides in flour and shake off any excess. Dip pork on both sides in egg-milk mixture. Dredge pork on both sides in panko, pressing on crumbs to adhere to pork.
In a deep frying pan over medium-high heat, add oil. When oil reaches 350°, add pork to oil and cook until golden brown, about 3 minutes. Turn over and cook other side until golden brown and an instant-read thermometer registers 143°, about 3 minutes. Transfer pork to a wire rack set over a rimmed baking sheet. Sprinkle with salt.
Slather untoasted sides of bread with Kewpie mayonnaise. Place cabbage on mayo on 2 pieces of bread. Place pork cutlets on cabbage. Drizzle with 1-2 tablespoons tonkatsu sauce. Place more cabbage on sauce. Top with remaining pieces of bread. Cut in half.
make the Russian dressing, in a bowl, add mayonnaise, sour cream, ketchup,
relish, lemon juice, horseradish, paprika, onion powder, salt and pepper and
stir to combine. Set aside.
a work surface, butter 1 side of each slice of bread. Turn 4 slices butter side
down onto a frying pan or griddle over medium heat. Add 1 slice cheese cheese
per sandwich. Divide corned beef, sauerkraut, dressing, and 4 more slices of
cheese among 4 sandwiches. Top with remaining bread slices, buttered side up.
first side of sandwiches until golden brown, about 4 minutes. Turn over and
cook until other side is golden brown, about 4 minutes.
In a medium bowl, add avocado and gently mash with a fork until smooth. Add mayonnaise, Greek yogurt, lemon juice, horseradish, salt and pepper and stir until combined. Add shrimp, red onion, and celery and mix until covered in avocado mixture.
To assemble rolls, slice 7-grain rolls in half down the middle, leaving just enough bread so the two sides are still connected. Scoop out some of inside of bread to make a larger whole to fill with shrimp mixture. Add shrimp mixture to open pocket of bread. Top with green onions.
In a large frying pan over
medium-high heat, add oil. When oil shimmers, add onion and cook until
translucent, about 5 minutes. Add garlic and cook until fragrant, about 1
minute. Add ground beef, season with salt and pepper and cook until no longer
pink, 7-9 minutes. Drain off fat.
In a bowl, combine
ketchup, Worcestershire sauce, vinegar, brown sugar, salt, pepper, lemon juice,
and ½ cup water. Add mixture to browned beef, reduce heat to low, and simmer,
stirring occasionally, 30-45 minutes. Serve with hamburger buns.
In a large bowl, add cheeses, chiles, garlic, mayonnaise, and ketchup and stir to combine.
Butter one side of each slice of bread and heat a frying pan over medium-high heat.
Divide cheese-chile mixture among 4 slices of bread. Place in pan, put remaining 4 slices of bread on top, butter side up, and grill until golden brown, about 3 minutes. Flip and cook until golden brown on second side and cheese is melted, 3 more minutes.
Adapted from ConfectionsofaFoodieBride.com and thebrewerandthebaker.com
In a large saucepan over medium heat, add a drizzle of olive oil. Add onions and cook until browned, 10-12 minutes. Add garlic and cook until fragrant, about 1 minute.
Add wine and scrape pan bottom to release any browned bits. Add Worcestershire sauce and cook for 1 minute, stirring constantly.
Add beer and beef broth and
bring to a boil. Reduce heat and simmer for about 3 minutes. Strain broth and
then return it to pot. Add flour and simmer an additional 5 minutes. Season
with salt and pepper.
Slice rolls ¾ of the way through. Place rolls on a rimmed baking sheet and place 2 cheese slices on each roll and place under broiler and melt, about 3 minutes. To assemble, divide London broil meat evenly between 4 buns. Serve with au jus.
In a bowl, combine turkey, tomato paste, currants, capers, basil, cumin, salt and pepper. From turkey mixture into 4 (3/4″-thick) patties.
Heat a grill rack or grill pan over medium-high heat. Spray with cooking spray. Grill patties until first side is well browned, about 7 minutes. Turn over and cook about 5 minutes.
Top each patty with 2 tablespoons parmesan. Close lid and cook burgers until an instant-read thermometer registers 165°, about 2 minutes longer. Brush bottom of each roll with 1 teaspoon vinegar, top with 1 burger, tomato, arugula, and other half of roll.
Preheat a grill pan or panini maker over medium-high heat. Butter or oil pan.
Slather butter on crust side of each slice of bun. Slather mustard on each cut side of bread. Place cheese, apples, and arugula on bottom bun. Top with remaining slice of bread.
Place sandwich on pan or panini maker. If using a grill pan, place a weight on sandwich. Toast until first side is browned. Turn sandwich over and cook second side until browned, about 7 minutes total.
Preheat oven to 350° and position racks in lower and upper positions in oven.
In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
Place pork in a 5-quart Dutch oven or large heavy-bottomed pot. Rub with spice mixture.
In a medium bowl, combine vinegar, garlic, and 1/2 cup water and pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2-2 1/2 hours.
Transfer pork to a work surface, reserving pan juices. With 2 forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten.
To make the sauce, in a saucepan over medium heat, add vinegar, water, ketchup, brown sugar, salt, hot pepper flakes, and peppers and whisk until sugar and salt are dissolved. Cook for 5 minutes. and let cool.
To make the coleslaw, using a food processor with the grater attachment, chop cabbages into a bowl. Add some sauce and season with salt and toss to combine. Let sit 10 minutes, season and toss again. Serve pork on buns with sauce and slaw.