6 Sensational Recipes Dad Will Love

Name: Vermicular
Price range: $$$

Make Dad feel extra special this Father's Day by cooking him a memorable meal! Not sure what to cook? We've got you covered with a collection of 6 sensational recipes that will impress. So whether you try our mouthwatering Tandoori Chicken or our juicy Ribeye Steak with Chimichurri Sauce, there's something for everyone to enjoy!

Deep-Fried Beef Cutlet

Gyukatsu, also known as beef cutlet, is a beloved Japanese dish that joins the ranks of chicken and pork cutlet (tonkatsu). The delightful contrast between the crunchy breaded coating and the tender beef slices is truly exquisite. It's the perfect choice when you're craving a satisfying and hearty meal.

Tailored for: Vermicular Frying Pan 24cm Deep or Oven-Safe Skillet 24cm Deep

INGREDIENTS | Serves 2–3

2 beef sirloin or tenderloin steaks (½ lb each, about 1” thick), room temperature
Kosher salt and freshly ground black pepper
Cake flour (or all-purpose flour)
1 large egg, beaten
Panko breadcrumbs
2 cups (500 ml) vegetable oil

DIRECTIONS

Season steaks by rubbing salt and pepper. Dredge the steaks in flour, dip in egg and coat with panko breadcrumbs.
Pour vegetable oil in the pan and heat over medium-high heat for about 5 minutes. Gently stir the oil and measure the oil temperature using a thermometer. Once the oil reaches 390°F (200°C), carefully drop the steaks in the oil.
Deep-fry for about 2 minutes and gently flip the steak over and fry for another minute. Once you start to hear popping sounds, remove from the pan. Place on paper towels to remove excess oil and set aside for 3 minutes. Slice into 1” strips and serve with sauce.

NOTES

If a thermometer is not available, sprinkle a pinch of panko in the pan. If the panko sinks and then immediately floats back to the surface, that’s how you know the oil is hot and ready.
Serve with shredded cabbage, tonkatsu sauce, mustard, and/or karashi mustard. Also goes well with wasabi and soy sauce or yuzu kosho.

Arugula Pizza

Combining the distinct peppery punch of arugula with the mild creaminess of mozzarella cheese, our Arugula Pizza perfectly blends bold and traditional flavors.

Tailored for: Oven-Safe Skillet 28cm

INGREDIENTS | Serves 2

1 ball pizza dough (7 oz), stretched to 11"

5 cups arugula with stems
½ clove garlic, minced
Kosher salt
2 tablespoon extra-virgin olive oil, divided

¾ cup shredded cheese
4 anchovy fillets, minced
2 ¼ oz fresh mozzarella, torn into bite-sized pieces

Grated parmesan cheese
Freshly ground black pepper

Garnish
Arugula flowers, optional

DIRECTIONS

Cut arugula to separate leaves from stems. Halve the leaves crosswise and set aside, then halve the stems crosswise. In a medium bowl, combine the arugula stems, garlic, salt, and 1 tablespoon of extra-virgin olive oil. Preheat oven to 550ºF (290ºC).
Place the stretched dough into the skillet and evenly distribute the mixture from Step 1, shredded cheese, and anchovies on top. Cook over medium heat until bottom is lightly browned, about 2–3 minutes.
Transfer to oven, bake for 4–5 minutes, then broil for 1–3 minutes until crust edges are golden. Remove from oven and top with mozzarella and arugula leaves. Drizzle remaining extra-virgin olive oil, sprinkle black pepper and parmesan, and garnish with arugula flowers before serving.

NOTE

You can substitute the pizza dough with store-bought pizza dough, if desired.

Chashu Pork Rice Bowl

Enjoy tender, sweet, salty pork belly spooned over a hearty bowl of Japanese-style rice and topped with a delectable, umami-rich sauce made with mirin and ginger. Try sous-viding it in the Musui–Kamado to achieve a perfectly cooked pork belly. Then, give it a quick sear using the Vermicular pans to add a delicious finishing touch.

Tailored for: Musui–Kamado and Vermicular Frying Pan 26cm/28cm or Oven-Safe Skillet 26cm/28cm

INGREDIENTS | Serves 3–4

2 ½–3 ½ cups (600–800 g) cooked white rice
1 ⅓ lb pork belly , about 2” wide and 8” long, room temperature

Sauce Mixture
4 tablespoons soy sauce
4 tablespoons sake
1 tablespoon mirin
2 tablespoons brown sugar
1” piece fresh ginger, peeled, grated
1 clove garlic, grated

1 teaspoon vegetable oil
Ground Sichuan peppercorns and freshly ground black pepper, to taste (optional)

DIRECTIONS

Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the skillet, then add pork. Sear each side for about 2 minutes and remove excess oil with a paper towel. Once pork is browned, remove from pan and set aside. Add Sauce Mixture to pan and simmer until thickened.
Place pork and sauce into a sealable bag. Add 8 cups of water into the pot. Seal the bag, leaving one corner unsealed. Holding the bag by the unsealed corner, gently lower it into the water. Press out as much air as possible with your hands, then seal closed.
Set the temperature to [WARM 145°F]. Once you hear a beep after 5 minutes, submerge the bag in the water and sous-vide, covered for 240 minutes.
Remove pork from bag and set aside the remaining sauce. Cut pork into ¼” thin slices.
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the skillet, then add pork. Sear each side for about 10 seconds and add sauce coating the pork.
Plate pork in a concentric shape on top of a bowl of rice and pour the remaining sauce. Sprinkle peppers and serve.

NOTE

If you prefer more sauce, add an additional tablespoon of soy sauce, sake, and mirin to the Sauce Mixture.

Tandoori Chicken

Chicken legs are marinated overnight in a blend of aromatic spices and yogurt to infuse flavor and lend tenderness before being pan-seared in a cast iron skillet and finished in the oven. The key to achieving crispy skin is to wipe off the marinade before pan-searing in the skillet.

Tailored for: Oven-Safe Skillet 26cm

INGREDIENTS | Serves 2

2 chicken thighs, bone-in, skin-on

Marinade
¼ cup strained yogurt
1 ½ teaspoons kosher salt
⅓ teaspoon freshly ground black pepper
2 ½ teaspoons sweet paprika powder
2 teaspoons ground coriander
¾ teaspoon ginger powder
¾ teaspoon garlic powder
½ teaspoon ground cumin
⅓ teaspoon ground turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ground cardamom

1 tablespoon vegetable oil

Grilled radicchio, optional
Grilled lemon, optional

DIRECTIONS

(1st day) Combine ingredients for Marinade. Coat chicken with Marinade and place in a sealable bag, removing excess air. Refrigerate overnight.
(2nd day) Remove chicken from bag and scrape excess Marinade from skin-side. Use excess to coat the skinless side. Preheat oven to 480ºF (250ºC).
Preheat the skillet over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the skillet, then reduce to medium heat. Add chicken, skin-side down. Sear until golden brown, about 2 minutes.
Transfer to oven and bake for about 12–15 minutes. Test for doneness by gently pressing the center of chicken. Once you feel some resistance, remove from oven. Serve, skin-side up, with grilled radicchio and grilled lemon.

Pan-Seared Teriyaki Salmon

Experience the exceptional performance of our Vermicular pans with this quick and easy Teriyaki Salmon recipe. Achieve perfectly seared salmon fillets with a crispy skin while maintaining a moist and tender flesh. With each bite, relish the harmonious blend of savory and sweet flavors of the teriyaki sauce that will captivate your palate.

Tailored for: Vermicular Frying Pan 28cm or Oven-Safe Skillet 28cm

INGREDIENTS | Serves 4

4 salmon fillets, skin-on
½ teaspoon kosher salt
1 tablespoon vegetable oil

Teriyaki Sauce
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
1 tablespoon honey

Green beans, sautéed, optional
Sichuan pepper powder, optional

DIRECTIONS

Season the fillets with salt. Remove excess moisture with paper towels.
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off the heat. Place the salmon in the pan, skin-side down, and sear for about 8 minutes over low heat or until 80% cooked. Turn off heat, remove from the pan, and set aside.
Wipe off excess oil from the pan. Add Teriyaki Sauce ingredients and bring to a simmer over low heat. Add salmon back in, skin-side up, and use a spoon to continually baste the fillets for about 20–30 seconds. Test for doneness by gently poking the center of the fillets with your finger. Once you feel some resistance, remove from the pan and serve with green beans and a sprinkle of sichuan pepper powder.

NOTE

If the fish skin sticks to the pan, let the fillets cook further until the skin peels off cleanly without force. Pat dry fillets as thoroughly as possible to get a nice crisp skin.

Ribeye Steak with Chimichurri Sauce

The ribeye steak is seared to perfection in the Vermicular pans, ensuring a succulent and juicy texture that will tantalize your taste buds. The chimichurri sauce is a vibrant blend of red wine vinegar, garlic, and a variety of herbs, creating a fresh flavor that perfectly complements the richness of the steak.

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm or Oven-Safe Skillet 24cm Deep / 26cm

INGREDIENTS | Serves 2

1 beef ribeye or flank steak, about 1 ¼” thick, room temperature
Kosher salt and freshly ground black pepper
1 pinch ground cumin

Beef tallow

Chimichurri Sauce
1 clove garlic, minced
¼ red onion, finely chopped
1 small green chili pepper, finely chopped
4 Tablespoons cilantro, finely chopped
2 Tablespoons Italian parsley, finely chopped
1 whole dried red chili; stemmed and seeded; finely chopped
½ teaspoon ground cumin
½ teaspoon kosher salt
1 pinch cayenne pepper
1 pinch dried oregano
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil

DIRECTIONS

Season beef by rubbing salt, pepper, and cumin powder on all sides. In a small bowl, combine ingredients for Chimichurri Sauce and set aside.
Preheat the pan over medium-high heat for about 30 seconds. Add in beef tallow and let it melt and coat the bottom of the pan. Allow smoke to rise from the entire surface of the pan, then turn off heat.
Once smoke begins to clear, place the steak in the pan and sear over low heat for about 3 minutes on one side. Once golden brown, flip and sear the other side for another 3 minutes.
Turn off the heat and let rest in the pan for about 2–3 minutes. Test for doneness by gently poking the center of the steak with your finger. Once you feel some resistance, remove from the pan and serve with the chimichurri sauce.

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6 Sensational Recipes Dad Will Love