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Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)

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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Shogayaki (ginger) pork and cabbage.

Saturday, May 15th, 2010
This is the conclusion recipe for the first Build-a-Meal (BAM). Ingredients
300 grams of thinly sliced pork (sukiyaki style*)
1 medium onion chopped
2 Tablespoons of flour
1/8 teaspoon of ground nutmeg
1 Tablespoon of oil for frying

Sauce ingredients
2 Tablespoons + 1 teaspoon of regular soy sauce (koikuchi)
3 Tablespoons of mirin
3 Tablespoons of dashijiru OR 3 tablespoons of Japanese cooking wine (sake)
1 garlic clove grated or pressed
1 inch of ginger grated (about the same size as the garlic)

Mix sauce ingredients and set aside.
1) Layout all of the sliced pork flat and sprinkle 1 tablespoon of the flour and half of the nutmeg over the surface of the pork.
2) Flip the pork over and do the other side with the remaining flour and nutmeg.
3) Stir fry onions in a frying pan with the oil until it just starts to caramelize and soften. Add more oil if necessary to keep from burning.
4) Because the meat is thin, it can bunch together and stick when cooking. Therefore, quickly add the meat one slice at a time, stir and add more.
5) After adding the meat, add the sauce and cook until the meat is no longer pink. If the meat sticks together, use the sauce to loosen it up. Don’t cook for too long because the meat can get hard.

Serve with thinly chopped cabbage, rice and miso soup.

*Shabu shabu meat is a little too thin for this dish but if you can’t find sukiyaki style, shabu shabu will do. Adjust by shortening cooking time for the meat.

Grated ginger and garlic goes into the sauce. Don't skimp with the ginger, it's the star ingredient!
Grated Shoga and garlic into Shogayaki sauce

Sukiyaki style pork comes packaged like this.
Shogayaki pork

If you can’t find sukiyaki style pork, ask if your butcher can slice it thin for you.
Shogayaki pork-thin

This is an example of what not to do. If you put it in the pan like this, it will all cook into a ball like this.
Shogayaki pork-balled up

Stir fry the onions first.
Shogayaki-onions

After adding the meat and the sauce, simmer until the meat is no longer pink. It’s ready to be served.
Shogayaki-ready to serve

Served with kabocha and onion miso soup, rice, cabbage and cooked kabocha. First Build-a-Japanese meal done!
Shogayaki Served with cabbage

tags: Pork  Shoga 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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