December 11, 2008
· Filed under Asian food, Chinese food, Food Story, Japanese Food, Pork, Rice, vegetable · Tagged Asian, Asian food, easy, ginger, health, Healthy, Japanese, Japanese Food, Pork, say sauce, soft
Buta shoga Yaki (fried pork with ginger sauce)
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)
Add leftover of the sauce!
Ready to serve!
December 11, 2008
· Filed under Asian food, Food Story, Japanese Food, Pork · Tagged Asian, Asian food, easy, fry, great taste, Japanese, Japanese Food, Pork
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
Put salt and pepper both side of pork
Dredge flour
Dip pork into eggs
Dredge Panko
Fry them!!!
November 28, 2008
· Filed under Asian food, Food Story, Japanese Food, Sweets & Snacks, vegetable · Tagged Asian, Asian food, easy, home, Japanese, Japanese Food, kabocha, nitsuke, pumpkin, squash, Taste, traditional
Nitsuke is a traditional way to cock Kabocha, and tasty home cocking in Japan.
In Japan, Japanese Squash (Kabocha Squash) is often used. Kabocha is tender, creamy, fragrant, and sweet. Not pretty to look at with a dull green bumpy skin, it more than makes up for it in flavor! It tastes sweet potato and is one of the most flavorful of the hard squash.
It may be hard to get Kabocha Squash in the U.S, but you may be able to get it if you find Chinese food market (should be expensive though)
Pumpkin (below picture)I could get in the U.S. is more watery and less sweet; therefore the way to cock is limited due to the difference. Kabocha pumpkin is more sweet and harder so that it is appropriate for pudding or Nitsuke. So i always wanted to have Kabocha but in my area, i could not find it….For this time, I used Buttecup Squash which i found in local grocery store and looks similar to Kabocha pumpkin.
Buttercup Squash is less sweet but hard like Kabocha.
But if you can cook well with my recipe, you will be able to eat tasty Nituke kabocha that is served in Japanese home.
INGREDIENTS
buttecup squash 1/4 piece
sugar 2 tbs
water 200cc
hondashi 1tsp (If you have it)
A
Sugar 1 tsp
Soy source 1 1/2tbs
Mirin 1 1/2tbs
Let’s start cooking
Cut Pumpkins into suitable size
Put pumpkin in a pan and add sugar. Leave for 10 min (Do not turn on the heat)
Pour water, cook over medium heat until boiling with cover (if you have hondashi, you can add it now)
After boiling, add A into a pan and cover it again. Simmer it 10 more min
Remove lid and simmer for 5 to 10 min (shake the pan occasionally) 
* when it is getting cold, squash absorb the soup, so after you finish boiling, you can adjust the time to leave it in the pan.
*squash is easily collapse, so do not touch squash with the ladle. Shake the pan instead.
