Shoga yaki is a Japanese home cooking.Shoga is ginger in Japanese.
Dipping pork into ginger sauce can remove smell of pork and extra oil from pork.
Many Japanese believe that Ginger is an important food to keep health.If you get cold, ginger will help you to keep your body warm.If you have a low appetite, ginger will increase your appetite.
In the U.S, I rarely see sliced pork which is appropriate to Shoga Yaki, so I often buy chunk of pork, freeze it, and sliced them really thin.
Pork Shoga Yaki is very good with rice, so I often eat too much rice with Shoga Yaki.
INGREDIENTS (2 people)
Sliced Portk 300g
A
Garlic 1 piece
Ginger 1 piece
Onion 1/2
Say sauce 3tbs
Sake 3tbs
Mirin (sweet rice wine)3tbs
Let’s Start Cooking!
Slice pork thinly
Mix As in a container and make a sauce
Dip sliced pork into Sauce and leave it for 20-30 minuets
(You can leave them as much as you want because as you increase the time to dip pork, pork gets much softer)
Fry both sides of pork in the pan (use little bit oil)
A pork cutlet is the dish which wrapped the pork in flour, egg, and bread crumbs (Panko), and fried it in oil.
A pork cutlet is a dish originating in Cotelette of French cuisine, and is one of the typical Japanised European foods. Although pork fillet or pork loin is generally used, I always use fillet since loin has much fat.
There are various ways of eating and there is traditional seasoning peculiar to rural areas etc. I am from Nagoya and, generally a pork cutlet is eaten with a sweetened bean paste source (Miso Sorce). There is a dish called Kastu-Don, pork cutlet puts on rice. Thus, Pork cutlet can be eaten in various ways.
INGREDIENTS (3-4people)
Pork 200g
Salt and Pepper
Flour
Egg
Panko
Let’s Start Cooking!!
Slice pork, hit the line of meat by using the back of the knife
Fried Rice is very well known Chinese dish in Japan.
Fried Rice can use any leftovers in the refrigerator, and it’s easy and quick to cook. I often make fried rice with leftover vegetables.
Fried rice can be seen in Chinese restaurant in the U.S., and it seems to be popular. However, I feel that it is more like Americanized dish than Chinese.
I found awesome Chinese restaurant in the New York City, Manhattan. I think Joe’s Shanghai‘s Shanghai fried rice is the best I ever had. This restaurant was elected as a one of the best Chinese restaurants in New York. My recommendations are Soup dumplings and Shanghai Fried Rice!
I love Potato Salad, and I tried many different types of potato salad in the U.S. But taste is not good at all. I believe Japanese style potato salad is the best.
I love to make potato salad because it is easy and good side dish. I brought my potato salad to potluck party several time, and everyone loves it too!
In Japan, we usually put cucumber, ham, corn, and onion as ingredients. Potato salad is popular not only in a home but a daily dish store and a lunch provider.
When researching about potato salad, I found that Germany also have a dish called potato salad. German potato salad is totally different from ours. In Germany, it is common to fry potato with bacon, and simmer with bouillon. Then mix with balsamic vinegar base dressing. This looks really taste! I would like to try it sometime.
Today I will introduce you my original potato salad recipe. Everyone love this potato salad so you should try it!!
INGREDIENTS
Potato (medium size) 3
Cucumber1/2
Hum 2-3 slices
Corn 2-3 tbs
A
Mayonnaise 4tbs
Sugar2tsp
mustard1tsp
(whole-grain mustard is much better taste)
Salt and black pepper
*If you used American cucumber, choose the one with less seeds
*If you used Japanese one, use whole cucumber in stead of half
Let’s Start Cooking!!
Slice cucumber thinly, mix with salt, and leave it. Tear hum into bite size pieces
Peel a potato, chop into cube. Put 2tbs of sugar and water into a pot and stew.
Mash the potato and add all A
When potato gets cold, add hum and corn. Wring cucumber dry out, and add it to potato.
酸辣湯, Suan La tang is Chinese spicy hot and sour soup.
Suan La tang is one of the most famous soup in Chinese dishes. Soup contains rice vinegar and black pepper which makes very spicy and sour taste.
The main ingredients for traditional recipe are chicken/pork, tofu, shiitake mushroom, jew’s-ear, bamboo shoot, and spring onions. I think if you went to Asian food market, you can find jew’s-ear.
When you are tired, try Suan La Tang. Soup relieves body fatigue.
This is a soup of hose who are tired with a FINAL EXAM!!
INGREDIENTS (for 2 people)
Chicken or Portk 60-100g
Sliced Bamboo shoot 50g
Soft Tofu 1/4
Mushroom 2
Egg 1
A
Chicken base soup 500cc
(you can use Chinese soup base in stead)
Rice vinegar 1 or 1 1/2tbs
Say sauce 1 1/2tbs
Sake 1/2tbs
Black Pepper 1/2 tsp or 1tsp
B
Cornstarch/potato starch 1tbs
Water 2tbs
Let’s Start Cooking!!
Shred chicken, bamboo shoot, and mushroom finely, and dice tofu
Put sesame oil into a pan and fry chicken, bamboo shoot, and mushroom
Add all A into a pan
Simmer for 3 min, then add tofu
Add mixed B and simmer until the sauce has thickened
Spam is a canned precooked meat product made by the Hormel Foods Corporation.
In Okinawa, Japan, SPAM is quite popular. It is expensive if you live in the main land of Japan (Honshu), but in Okinawa Spam is available at relatively less expensive price. Moreover, the cooking that used spam is available at not only a family but also a restaurant and the convenience store in Okinawa. Spam is even used in the traditional Okinawan dish.
SPAM is very famous in not only Okinawa but also Hawaii and Guam, and it is a popular cooking ingredient. In Hawaii and Guam, there is the spam food that matched with Japanese style taste due to numerous numbers of Japanese tourists.
In the U.S, SPAM was supplied to U.S. Army during the times of the Vietnam War and WW II because it is preservative and reasonable. There is a story that American soldier are tired of SPAM due to its simple taste.
Today, I would like to introduce a recipe of SPAM rice ball which is popular in Hawaii and Okinawa.
INGREDIENTS (2 rice ball)
SPAM
2 eggs
Dried Seaweed (NORI) 1 sheet
Rice (as much as you want)
Let’s Start Cooking!!
Slice SPAM (each 1 / 4 inch), cut dried seaweed about 1.5-inch, and then beat eggs
Bake the both sides of the spam until it turns to brown (do not put oil on the pan)
Make an omelet with the frying pan (make its size as same as the size of two sliced spam）
Put rice on a wrap, hold it, and make it like a bale
Put an omelet (sliced into a half) and SPAM on the rice
Gyoza, as known as Dumpling in America, is a popular Chinese dish. It is called Jiaozi in Chinese, Gyoza in Japanese, Mandu in Korean.
In Northern China, Gyoza is eaten as a principal food. The skin is thick, and the popular way of cooking gyoza is 水餃子,boiling it in a soup or hot water.
To the contrary, in Southern part of China, people usually eat flied gyoza with thinner skin than 水餃子. It is served as one of dim sums, and sold in stalls as well as restaurants.
Gyoza came to Japan after World War Two. We generally call flied gyoza as Gyoza. They are eaten as a side dish with rice.We have an amusement park of Gyoza, in which we can enjoy many kinds of gyoza or famous gyoza restaurants all Japan. As it shows, gyoza is one of the most popular side dish in Japan.
In America, getting gyoza skins is difficult for me and other Asians who live in countryside. However, if you live in a big city or near Asian stores, you can get them easily and cook gyoza much easier.
Today I will introduce cooking delicious gyoza from very beginning=from skin! .
INGREDIENTS
種 (inside meats of goza)
Minced pork 100g
Leek / green onion 1 bunch
Cabbage 3 leaves
A
A piece ginger
A piece garlic
Sake 1tbs
Soy sauce 1tbs
Sesame oil 1tbs
Salt 1/2tsp
A little pepper
Oyster sauce 1tbs
(If you have it)
Skin
All purpose flour 300cc
Bread flour 100cc
Boiled water 150cc
Cornstarch/potato starch
Let’s Start Cooking!!
1 How to make gyoza meat
Grate the ginger and the garlic. Chop leek and cabbage finely.
Put all A in a bowl with cabbage, leak, and grounded pork and knead for 5 minutes until it gets sticky.
Cover bowl with plastic wrap and leave it at a room temperature.
2 How to make gyoza skin
Put all purpose flour and bread flour into a bowl, and pour hot water onto them.
Mix them with chopsticks or a spoon roughly until the dough gets as warm as you can touch.
Knead the dough until it become smooth. (5-10 min)
Make the dough into two balls, wrap each of them by plastic wrap, and leave them 30 minuets at a room temperature.
Spread cornstarch on a table and roll and shape each dough into a stick with a diameter of 3 centimeters (about 1.2 inch)
Cut the sticks into small pieces so that each piece is 8 grams. (If you prefer larger skins, Cut them into 10-gram pieces)
Sprinkle cornstarch on each piece of the dough and roll out the dough so that it gets as thin as possible with round shape.
Sprinkle a little cornstarch on each skin to prevent them from sticking to each other, and pile them up.
3 How to make gyoza
Put a little water on the whole edge of a skin, put “gyoza meat” onto the skin, and wrap it.
See the video and learn how to wrap gyoza!
Oil over a pan, and place gyoza side by side in the pan. Then heat the pan over a high flame.
Cook gyoza until its bottom side gets golden brown.
Mix 1 tsp potato starch into 100cc hot water, and pour the water over gyoza. Put a cover immediately on the pan, and steam gyoza until the water completely evaporates (around 5 minuets)
Cover the gyoza with a flipped large plate, turn over all pan and plate, and move gyoza from the pan to the plate.
Make a sauce with soy sauce and vinegar (soy sauce: vinegar=1:1), and enjoy the gyoza with the sauce!! (You can put a little chill oil in the sauce if you would like to)
叉焼-Char siu (Chinese-style barbecued pork) is very famous Chinese side dishes in Japan.Mainly in Japan, Char sui is generally put onramen as a topping.In China, Char sui is dipped into the various types of sauces or stuffed into a Chinese bun. In Japan, there are mainly two types of recipes.Baking pork in the oven, or boiling it in a pan. The differences between them are softness and texture.Boiled Char sui is softer and moisture texture.Moreover, boiled char sui keeps longer than baked char sui.In Japan, boiled char sui is often used for ramen because boiled Char sui pair perfectly with it.
Today, I would like to introduce to you about both boiled and baked Char sui
Boiled Char sui
INGREDIENTS
pork tender 500g
A
Ginger２〜３thin slices
Leek１piece (only use green part of leek)
Soy sauce100cc
Sugar 50cc
Water200cc
Rice wine100cc
(you can use dry white wine instead)
Let’s start cooking!
Cut Green onion into the appropriate size
Put chunk of pork into a pan, and wait until the surface of pork is toasted
Mix A into a pan, and heat up them. (Do not boil it)
Put the grilled meat into the pan, then simmer it for approximately 40 min to 1 hour
Turn off the heat, and wait until it get cold in the soup.
Cut them! Ready to serve!!
*you can freeze the soup for the next time (but do not forget remove leek and ginger)
*char sui can be used for ramen or fried rice as a topping or ingredient.
Baked char sui
INGREDIENTS
pork tender 500g A sugar 100g soy sauce 70cc Oyster sauce 2tsp A little grated ginger
Mix all A, then dip the pork.
Leave it for half-day to a day( more dipped, more tasty)
Preheat an oven to 450 degree, then bake pork in the oven for 40 min
*You can use the soup which pork was dipped as a sauce for Char sui.Before you use the soup, please boil the soup
生春巻き(Vietnamese Rice paper roll) is one of the most famous Vietnamese dishes. In Vietnamese it is called gỏi cuốn, and means rolled salad. In English it sometime called Summer roll or spring roll. Spring roll that people can easily imagine is Chinese fried and crispy spring roll but Vietnamese spring roll is the food includes many different ingredients rolled with rice paper.
Typical Vietnamese rice paper roll consists shrimp, meifun (rice noodle), lettuce, carrot, fresh coriander, fresh mint, chive, and sometimes pork.
I love Thai food but I cannot eat fresh coriander in Thai food. What I introduce you today is Vietnamese rice paper roll with the ingredients that I love and suit to rice paper roll.
So,,, If you would like to try real Thai taste, add the herbs I listed above.
INGREDIENTS (10 pieces)
Roll
Rice paper 10 sheets
Avocado 1/4〜1/2
Cream cheese 10〜20g
Cucumber 1/3〜1/2
Cooked Shrimp 15
Lettuce 2leafs
Sauce
Sweet chili sauce
Spray or brush
*use it when you make rice paper soften
Let’s start cooking!!
Peeled and cut cucumber into small thin stick.
Cut lettuce, avocado, and cream cheese easy-to-roll size, & cut shrimp into half
Make rice paper soft using spray or brush (spray the water to paper or apply water with brush)
Check the guide picture ↓ put ingredients on ellipse place and remember the order of how to fold
Place all ingredients
Fold the bottom up toward the top
Fold the sides
Roll the wrap toward to the top
Cut into half before you serve and dip into sweet chili sauce when you eat!
