Combine the soy sauce, sake, mirin, grated onion, grated apple and grated ginger root in a bowl. Mix thoroughly.
Trim off the fat from the pork loin steak. The thickness of the steak should be about 1.5cm (0.6”). Make numerous cuts along the tough stringy parts between the fat and the lean meat. Be sure to bring the meat to room temperature before cooking. This will help to avoid undercooking the inside.
Lightly season both sides with salt and pepper. Let it sit for 5 to 10 minutes.
Let’s make the shogayaki. Place the pork steak into a plastic bag with all purpose flour. Coating the steak with the flour will help it to keep the juices inside and also make the sauce slightly thicker.
Heat a pan on medium heat and add a generous amount of vegetable oil. Place the pork loin steak onto the heated pan. Make sure to cook the top side first so that you can present a beautifully browned surface. Occasionally swirl the pan to help brown the surface evenly.
When the bottom is golden brown, flip it over. Reduce the heat to low and spoon the hot oil over the steak until the inside is cooked.
Pierce the steak with a bamboo stick. If the juices are clear, it is ready. Turn off the burner and place the steak onto a cooling rack.
Lightly remove the remaining oil in the pan with a paper towel. The sauce serves 2 people so add half of it to the pan. Turn on the burner. This sauce has a relatively strong flavor so dilute it with a small amount of sake or water if you like a milder taste.
Bring the sauce to a boil and place the steak in the pan. Flip it over and coat both sides with the sauce. Be sure not to overcook the pork otherwise it will become tough.
Place the steak onto a plate along with the tomato, cabbage leaves and kaiware radish sprouts. Finally, ladle the remaining sauce over the steak.
The pork is tender and juicy and the slight sweetness of the sauce really brings out the flavor of the dish.
If fresh apples are not available, you can substitute 100 percent apple juice instead.
We are making hearty Japanese-style Scotch Eggs, in which half boiled eggs are wrapped in ground meat, breaded and deep-fried. The combination of the crispy outside and the gooey inside is so delicious. These are great for Christmas dinner. You should definitely try it out.
Let’s make the half boiled eggs. Reduce the heat to low and carefully place 2 eggs into a pot of boiling water. During the first 2 minutes, gently rotate the eggs to help the yolks to stay in the center. Boil the eggs for a total of five and a half minutes.
Place the eggs into a bowl of ice water. Remove the shells in the water. The eggs are soft and delicate so be careful not to break them.
Look at that! The soft-boiled eggs have a jello-like texture!
Let’s make the scotch eggs. Add the breadcrumbs to the beaten egg and stir to moisten.
For the batter, combine another beaten egg and the flour in a bowl. Stir to mix. Add a small amount of water until the batter has the desired consistency like shown.
Place the mixture of ground beef and pork in a bowl and sprinkle on the salt and the coarsely ground black pepper. Add the Japanese Worcester sauce or regular Worcester sauce and the tomato ketchup.
Combine all the ingredients with your hand. Make sure to thoroughly mix the meat until it becomes kind of gooey.
Add the egg-moistened bread crumbs and the chopped cabbage leaves.
Combine the ingredients again. Take half of the meat in your hand.
Toss it from one hand to the other to remove the air inside. Then, flatten the meat.
Dust the boiled egg with flour and wrap the egg with the meat. The flour between the egg and the meat will help to attach them firmly together. Make the thickness of the meat even and shape the scotch egg into a ball.
Coat the meat with the batter.
Coat it with the bread crumbs. Repeat the procedure and you’ll have 2 large scotch eggs.
Let’s deep-fry the scotch eggs. Heat the oil to 170°C (338°F) in a pot. Adjust the shape and place each scotch egg into the oil.
Don’t touch them until the batter firms up otherwise the outer layer will break apart. Then, with kitchen chopsticks, gently rotate the pieces to brown evenly. Deep-fry for about 5 and a half minutes until golden brown.
Remove and drain the excess oil.
Place the scotch egg onto a plate along with the salad. Enjoy the dish with mustard or you can add your favorite sauce to taste.
Scotch eggs are an English dish and authentic recipes use a hard boiled egg and sausage meat. This version is inspired by a Japanese dish called Menchikatsu, a breaded and deep-fried ground meat.
Thoroughly mixing the meat and removing the air inside will help prevent the meat from cracking while deep-frying.
The meat is well seasoned in this recipe so you should be able to enjoy it with only mustard.
To make the nanban sauce, combine the sugar, soy sauce and the vinegar. Adding the dried red chili pepper will give the sauce a little bit of kick. Make sure to dissolve the sugar thoroughly.
Let’s make the tartar sauce. Add the salt to the chopped onion and rub it in. Rinse the onion and thoroughly squeeze out the excess water using a paper towel. Add it to the mayonnaise in a bowl.
Using an egg slicer, cut half of the boiled egg into fine pieces.
Add the egg to the mayonnaise. Add the chopped pickle to the mixture.
Mix it with a spatula and then pour in the milk. Season with the salt and the pepper. Combine the tartar sauce evenly.
Let’s prepare the chicken breast. Peel the skin off the chicken.
Using kitchen shears will help to remove the skin. Trim off the excess fat. Remove the excess moisture thoroughly with a paper towel.
Slice off the thin part of the chicken. Then, slice the rest of the chicken into 5 pieces, cutting at an angle. Make sure that each piece has about the same thickness.
In a cooking tray, sprinkle the salt and the pepper. Place the chicken pieces into it. Sprinkle on the salt and the pepper again. Pour the sake over the chicken. Flip the pieces over and allow the chicken to absorb the sake.
Place the all-purpose flour and the chicken into a plastic bag. Shake the bag to coat the chicken with the flour evenly.
Dip the chicken into the beaten egg. Coat the pieces with the egg evenly.
Heat the vegetable oil to about 170 °C (340 °F) and gently place the chicken into it. Let the chicken sit until the outside firms up. Then, flip the pieces over.
When the surface becomes golden brown, drain the oil thoroughly and place the pieces into the nanban sauce. Flip the chicken over and coat both sides with the sauce.
Place the chicken onto a plate along with the side vegetables. Spoon a generous amount of the tartar sauce onto the chicken. Then, top with the shredded parsley leaves.
Chicken breasts are often used in this recipe but you can also use chicken thighs.
The deep-fried batter absorbs the nanban sauce, making the dish more delicious.
You can pour the remaining nanban sauce over the side vegetables.
We are cooking easily available frozen salmon to make Yakizuke, in which the main ingredient is grilled first and then marinated. This is a local dish in Niigata Prefecture and it was originally made at home to preserve fresh salmon which are caught in that area.
Let’s make the marinade. In a small pot, combine the sake and the mirin. Turn on the burner. Bring it to a boil and let the alcohol evaporate until you can’t smell it anymore. Pour the mixture onto a plate.
Add the vinegar, yuzu citrus juice, dashi kombu seaweed, dried red chili pepper and soy sauce. You can use any type of sour citrus juice instead of the yuzu juice. Stir to mix.
Make numerous cuts along the long green onion diagonally. The small cuts will help it to absorb the flavor and also help soften the texture. Then, cut the onion into 4cm (1.6") pieces. As for the bell pepper, cut it the same size as the onion.
Let’s make the Salmon Yakizuke. Add the sake to the salmon. And coat both sides evenly.
Add the vegetable oil to a pan. Turn on the burner and add the long green onion and the bell pepper. Stir-fry the vegetables. You can also use asparagus, snap peas, onion or mushrooms instead.
Now, the vegetables are deliciously browned. Place them into the marinade.
With a paper towel, remove the moisture from the salmon. Then, using a mesh strainer, sprinkle all purpose flour on both sides. This will help to create a nicely browned surface and also absorb the marinade.
Add oil again and reheat the pan. Place the salmon into the pan. Saute the top side first so that you can present a beautifully browned surface. Occasionally shake the pan to brown evenly. Cover and saute on low heat.
When the bottom is golden brown, flip it over. Brown the other side. You can also grill the salmon to give the skin a crisp texture, making the dish more delicious. Now, it is ready.
Place the salmon onto the plate. Spoon the marinade over the ingredients and let them sit until cool.
Now, the Yakizuke has absorbed the flavor. Place the kombu seaweed and a piece of long green onion onto a plate. Then, lean the salmon against them.
Garnish with the bell pepper and the long green onion. Finally, spoon the marinade over the salmon.
You can enjoy the dish immediately or keep it in the fridge for several hours to help it absorb more delicious flavor.
The kombu seaweed did an excellent job! The dish absorbed the flavor well and it goes great with steamed rice.