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.
Let’s season the chicken drumsticks. Make sure to prewash the chicken and remove all the excess moisture. Sprinkle on the salt, pepper and curry powder. Flip the chicken over and then sprinkle on the salt, pepper and curry powder again. Toss to coat evenly.
Let’s grate the onions using a food processor. Cut the onions in half and then into rough pieces. Put the pieces into the bowl and cover with a lid. Pulse several times and then turn on the processor. And now the onion is grated.
Let’s saute the chicken. Add the olive oil to a pot and turn on the burner. Dust the chicken pieces with all-purpose flour, flip them over and dust again. Toss to coat evenly.
Line up the chicken in the heated pot. Lightly brown the surface and flip them over. The curry powder easily burns so keep your eyes on it.
Remove the chicken and set aside.
Add a little more olive oil to the pot and drop in the grated onion. Stir the onion on high heat and reduce the liquid.
Continue scraping the scorched onion off the bottom and sides and brown the onion on high heat for about 30 minutes.
When it comes to the end, reduce the heat to low and carefully caramelize the onion. Add the cumin seeds, grated ginger and garlic. Stir the mixture and allow the aroma to grow stronger.
Add the curry powder and saute for 2 to 3 minutes until aromatic.
Add the diced tomatoes and continue sauteing the mixture.
Add the water and crumble in the chicken bouillon cube.
Add the yogurt and distribute it evenly. Place the chicken into the pot.
Bring it to a boil on high heat and remove the foam. Cover and simmer for 25 to 30 minutes on low heat. This will allow the bone marrow to melt into a savory broth. Occasionally stir the bottom of the pot to keep it from burning.
Add the salt, pepper, curry powder, garam masala spices, and the fruit jam, and distribute evenly.
Cover and simmer for 2 to 3 more minutes. Turn off the burner and now the curry is ready to serve.
Place the steamed rice with mixed grains and seeds onto a plate. Ladle the chicken curry next to the rice. And now, the chicken curry is ready.
Sauteing the onion for 30 minutes is quite a bit of work but your effort will be rewarded by the delicious chicken curry.
Add the powdered spices again in the final stage since they easily lose the aroma when cooked thoroughly.
When rushed, you may use ready to cook fried onion paste to save time.
Let’s make the batter for okonomiyaki. Combine the cake flour and water in a bowl. Mix it with a balloon whisk until there are no pockets of dry flour. Let the batter sit for ten minutes in order for it to reach the correct consistency.
Meanwhile, remove the core of the cabbage. Take out the center part and then shred the leaves.
Let’s make Hiroshima Okonomiyaki. Preheat the griddle to a high heat. Coat a heated griddle with vegetable oil. Stir the batter and then pour it onto the griddle.
Spread the batter into a round shape using the back of the ladle. Make sure to leave a bit of batter in the bowl for later use.
Sprinkle on the bonito powder. Place the shredded cabbage onto the batter and sprinkle on more bonito powder.
Layer the moyashi bean sprouts on the cabbage. Crumble on the ikaten, deep-fried dried squid coated with batter.
Line up the pork belly slices on top and cook for about 5 minutes. Make sure the okonomiyaki isn’t stuck to the griddle.
Season the pork slices with the salt and the pepper. Stir the remaining batter and pour it onto the okonomiyaki. This will help to combine the vegetables and also prevent the pork from getting tough.
Flip the okonomiyaki with the turners. Gather the scattered vegetables and reshape the okonomiyaki.
Coat the griddle with vegetable oil and add the fresh yakisoba noodles. Sprinkle on the sake, salt and the pepper. Divide the noodles in half and stir-fry the yakisoba.
Add the okonomiyaki sauce, continue to stir-fry, distributing the sauce evenly. Shape the noodles into a circle, and brown the other side.
Lift the okonomiyaki with the turners and place it onto the noodles.
Clean the griddle with a dampened kitchen towel and then recoat it with oil. Add the egg, break the yolk and shape it into a circle.
Quickly place the okonomiyaki onto the fried egg and then flip it over.
Coat the okonomiyaki with a generous amount of okonomiyaki sauce. Sprinkle on the bonito powder and the aonori seaweed. Finally, top with the chopped spring onion leaves and now it is ready to serve.
Preheat the griddle to a high heat to fully cook the inside of the okonomiyaki.
You can also use udon, soba or pasta instead of yakisoba noodles.
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.
Let's prepare the ingredients for gyoza. Cut the cabbage leaf into strips. Chop them into 2~3mm (1/8") pieces.
Slice the onion wedge but leave the root part attached. Chop the onion into 2~3mm (1/8") pieces.
Chop the garlic chive stems first. Cut the leaf parts in half and chop them into fine pieces. Grate the garlic clove and ginger root.
Let's make the gyoza filling. Knead the ground pork in a bowl until a bit gooey. Add the soy sauce, sugar, pepper, sake, sesame oil, potato starch, grated garlic, grated ginger and oyster sauce to the ground pork.
Knead the mixture thoroughly. The thickness shown in the video is ideal to give the filing a juicy texture when cooked.
Add the chopped cabbage, onion and garlic chives to the mixture. Lightly stir until evenly mixed.
Cover the bowl with a plastic wrap. Keep the mixture in a fridge for 30 minutes to make the pork and vegetables blend well together.
Let's wrap the filling with gyoza wrappers. Sprinkle some flour on a baking sheet to keep the gyoza from sticking. This will also give the gyoza an extra crispiness.
Scoop the filling and spread it onto the wrapper.
Wet the edges of the wrapper.
Fold the wrapper in half and begin forming pleats only on one side. This is one example of how to wrap the fillings and you can arrange it as you like.
Place Gyozas on the baking sheet.
Let's make gyoza sauce. Put the black vinegar and soy sauce in a bowl. Stir lightly.
Let's cook the gyoza. Heat the sesame oil in a frying pan over medium heat. Arrange the half of the gyoza in the pan. Make a little space between each Gyoza so that they don't stick together.
Pour over boiling water until they are half submerged.
Put a lid on and cook over medium-high heat for about 5 to 6 minutes.
When the water has evaporated and gyoza start to sizzle, remove the lid. Add some more sesame oil to the gaps of gyoza and replace the lid. Cook for 1 to 2 more minutes.
When the bottom becomes golden brown, turn off the burner and remove the gyoza with a spatula.
Place the gyoza onto a plate with the bottom side up. You can add rayu (hot chili oil) or sesame oil to the gyoza sauce to your taste.
The uncooked filling will easily go bad even if stored in the fridge so cook it as soon as possible.
This recipe can be a great side dish for ramen noodles.
Yakisoba noodles are commonly served by vendor booths at festivals and also when people go out camping in Japan. This is a simple, delicious and healthy recipe and you can eat plenty of healthy vegetables.
Drain the rinsed sweet rice with a mesh strainer for 30 minutes. As for the dried shrimp, soak them in 2 tablespoons of lukewarm water for 30 minutes. Add the shrimp liquid to a measuring cup. Fill with water to equal 180ml (6.1 fl oz).
Place the sweet rice into the inner bowl of a rice cooker. Pour in the shrimp stock. Then, cook the rice in sweet rice mode on the rice cooker. If your rice cooker doesn't have a sweet rice mode, select the white rice mode instead.
Meanwhile, let's prepare the ingredients. Coarsely chop the rehydrated shrimp into smaller pieces. As for the shimeji mushrooms, remove the stem ends and tear them into individual pieces.
Let's make the seasoning. Combine the soy sauce, oyster sauce, sake, sugar, pepper and water. Mix thoroughly.
Cut the pork shoulder into 1cm (0.4") cubes and pour the sake and soy sauce over it. Thoroughly rub the pork with the seasoning until all the liquid is absorbed.
Next, heat a small amount of vegetable oil in a pan. Place the pork in the pan. The diced pork cubes are visually appealing but you can also use ground pork. Brown the pork cubes and flip them over.
When both sides of the pork turn golden brown, place onto a tray. You don't need to cook the pork completely at this stage.
Clean the pan with a paper towel. Add the vegetable oil again and reheat the pan. Add the minced ginger root and rehydrated shrimp. Stir-fry the ingredients.
When the aroma grows stronger, add the shimeji mushrooms. Distribute the oil and stir-fry until the mushrooms are slightly softened. Stir the seasoning and add it to the ingredients. Cook for 2 to 3 minutes.
Then, add the shelled amaguri chestnuts. Now, add the pork shoulder. Continue to stir-fry and reduce the seasoning until most of the liquid is reduced.
Finally, add a small amount of sesame oil and distribute. This will help to bring out the aroma and the flavor. Turn off the burner and the ingredients are ready.
When the sweet rice is ready, lightly loosen up the rice with a rice paddle. Then, add the seasoned ingredients to the inner bowl. Using the steaming hot rice will make it easy to combine the ingredients.
Distribute the ingredients evenly but be careful not to crush the rice grains. Close the rice cooker and let it sit for 5 minutes to even out the flavor.
Now, the Chuka Okowa is ready. Place the mixed rice into a bowl. Finally, garnish with the chopped spring onion leaves to taste.
This recipe doesn't require soaking the sweet rice in water or steaming the rice so you can easily make Chuka Okowa.
This is a great bento ingredient since sweet rice is tender even when cold.
You can also make onigiri rice balls and keep them in the freezer on standby.
Let’s prepare the vegetables. Use the outer layers of the onion to make the dish more presentable. Slice the onion into 1.5cm (0.6") slices and then cut them in half again.
Cut the eringi mushroom or king oyster mushroom in half. Cut it lengthwise and then slice into 5mm (0.2") slices. Cut the lettuce leaves in half lengthwise and then chop them into 1.5cm (0.6") strips.
And now, let’s stir-fry the vegetables. Heat the olive oil in a pan. Drop in the onion and eringi mushroom and toss to coat with the oil. Sprinkle on the salt and brown the vegetables. Finally, sprinkle on the pepper, turn off the burner and place the vegetables onto a plate.
Remove the steak from the fridge 1 hour before you start cooking. On one side of the steak, sprinkle the salt and the pepper.
Turn on the burner and heat the vegetable oil on medium heat. Place the steak onto the pan with the seasoned side facing down. Occasionally shake the pan to help it brown evenly.
With a pair of tongs, check the under side of the steak. When it has browned thoroughly, flip the steak over.
Once both sides are browned, turn off the burner and place it onto a plate with the tongs. Cover it with aluminum foil while preparing the next step. This will help keep the steak warm and contain the savory juices while preparing the next step.
Let’s make the delicious onion ponzu sauce. Remove the remaining oil in the pan with a paper towel. Add the sake and allow the alcohol to evaporate.
Turn on the burner and add the grated onion. Stir with a spatula and cook the onion until the pungent aroma softens.
Add the citrus-based ponzu sauce, grated garlic and butter. Continue stirring with the spatula and bring the sauce to a boil. When the butter is completely melted, the sauce is ready. Pour it into a sauce boat.
Let’s make the beef steak donburi. Place the chopped lettuce onto a bowl of hot steamed rice. Next, place the onion and mushroom along the edge of the bowl.
Remove the aluminum foil from the plate and place the steak onto a cutting board. Slice the beef using diagonal cuts.
Line up the beef slices on the lettuce, presenting the pink cut surface. Finally, garnish with the watercress on top.
Just before serving, pour a generous amount of the onion ponzu sauce onto the beef, onion and mushroom. Wasabi also goes great with this recipe so try it out if you are feeling a little adventurous.
Cook the steak medium so that the beef is tender and the pink cuts are visually appealing.
Let's prepare the sauce. Combine the soy sauce, mirin, sake and grated garlic. Stir to mix.
Add the olive oil to a pan. Put in the coarsely chopped garlic clove. Turn on the burner and saute it on low heat. You can tilt the pan to submerge the garlic in the oil. When the garlic is golden brown, remove and set it aside.
Let's prepare the meat. Make numerous shallow cuts along the bottom of the steak. Then, make cuts perpendicular to the initial cuts, creating a grid pattern. Lightly season both sides of the steak with salt and pepper. You want to start with the meat at room temperature so take it out of the fridge 20 to 30 minutes prior to cooking.
Heat the pan on high heat. Remove the remaining garlic oil, leaving 1 teaspoon in the pan. Place the steak onto the pan. Cook the top side first so that you can present the beautifully browned side when served.
Brown the steak on high heat for about 1 minute and flip it over. Cook the bottom side on high heat for 10 seconds. Then, reduce the heat to low and cook for an additional 10 seconds. Remove and place onto a cooling rack.
Place the hot pan onto a dampened towel to slightly cool. If there are any burnt pieces, wipe them away with a paper towel. Then cover the steak with aluminum foil. Let it sit for about 5 minutes and allow the meat to reabsorb the juices.
Add the sauce to the pan. Reheat the pan and bring it to a boil. Stir to mix and reduce the garlic sauce until slightly thickened. Pour the sauce into a bowl.
Now, the steak has re-absorbed the juices. Cut the steak into smaller pieces. Allowing the meat to reabsorb the juices is important because it will help avoid losing the precious juices when cut.
Place the steak onto a plate along with the baby spinach and boiled mixed vegetables. Sprinkle on the fried garlic bits. Pour on the sauce and enjoy the delicious steak!
We used a cut from the bottom round but you can also use beef tenderloin or sirloin in this recipe.
Making the cuts on the bottom in a grid pattern will make the meat extra tender so everyone can enjoy the steak.