☆Stir fried String bean and ground pork(いんげんと豚ひきの炒め物) ☆
Ingredients:
☆ 300g string beans
☆ 150g ground pork
☆ 3 tbsp finely choped long green onion
☆ 2 tbsp finely choped ginger
☆ 1/2 tbsp finely chopped garlic
☆ 3 tbsp soy sauce
☆ 1 tbsp vegetable oil
☆ 1 choped red chili
☆ 1 tbsp sesame oil
Direction:
1. Remove the string of beans and boil. Chill [...]

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Mizore is the Japanese word for sleet. And nabe refers to a hot pot. For this recipe, you add grounded daikon, which resembles wet snow. Its tasty and contains lots of vitamins! Also it is very good with mochi (Japanese rice cake). We eat a lot mochi in New Year season, so it’s perfect for the new year!

Yield: 2 servings
Time: 30 minutes

Spices

• 2 tbsp sake
• 2 tbsp mirin
• 1 tbsp sugar
• dash salt
• 1/2 tsp sesame oil
• 3C dashi soup or 8g hondashi in 3C water

Preparation

1. Knead ground pork, onion, sesame oil, ginger, salt and make small meatballs
2. Boil dashi soup and add sake, soy sauce, mirin, and sugar in a pot
3. Add meatballs in a pot and boil for 5 minutes over med heat. In the same time heat a frying pan and grill mochi on both sides 2 minutes each over medium heat.
4. Add mochi and napa in a pot, boil for 5 minutes then sprinkel with daikon and green onion

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The most common gyoza (Japanese potstickers) filling is made with ground pork. Also, shrimp makes a good gyoza filling. Slightly pink colored shrimp gyoza is a great addition to your dinner table.

☆Stuffed Green Pepper(ピーマンの肉詰め) ☆
Ingredients:
☆ 6 greenpepper
☆ 200g ground pork
☆ 2 shiitake mushrooms
☆ 1 pieces of ginger
☆ 1/3  naganegi-onion
☆ 1 tsp soy sauce
☆ 3 tbsp sake
☆ 1 tsp sesami oil
☆ salt and pepper
☆ starch
☆ 3 tbsp vegetable oil
Direction:
1. Press the calyx of the pepper towards the inside and remove it as as all the seeds and [...]

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☆Fried Ground Pork with Asparagus(ひき肉とアスパラの炒め物) ☆
Good Afternoon Everyone, I hope that everyones weekend is going great.  Well, today is Day 27 of my 100 Recipes for 100 days post and today’s Japanese Cooking Recipe is called Fried Ground Pork with Asparagus or ひき肉とアスパラの炒め物 in Japanese.  A very delicious recipes for a main course meal and easy [...]

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Harumaki originated in China a long, long time ago. Haru, or 春, means “spring” in Japanese and “maki” translates to “roll” (sushi rolls are also called “maki”). Harumaki might look difficult to prepare, but it is actually very easy—though it takes a little extra time than most of my recipes. Enjoy!

Yield: 10 spring rolls
Time: 45 minutes

Ingredients

• 1 carrot
• 1/4 pound ground pork
• 1/2 medium onion (chopped)
• 5 shrimp
• 3 dried shiitake mushrooms
• 10 sheets of spring roll paper
• 4 tbsp minced ginger

Spices

• 1 tbsp soy sauce
• 1 tbsp sake
• 1/2 tsp sugar
• 1/2 tsp sesame oil
• 1 tsp katakuriko (mixed with 2 tbsp water)
• 1 tsp flour (mixed with 2 tbsp water)

1. Put dried shiitake in warm water until it becomes soft, then slice
2. Wash shrimp in cold water, pat dry, then peel and devein. Chop into small pieces
3. Heat oil in a pan, add ginger and pork, and cook for 2 minutes over medium heat
4. Add shiitake and vegetables and cook for 2 more minutes on medium
5. Add shrimp and continue to cook for 1 more minute
6. Add soy sauce, sake, sugar, sesame oil and mix, then add katakuriko (mixed with 2tbs water) and stir
7. Put the mixture on the center of the spring roll skin; add flour/water mixture along the edge of the skin with your fingers and roll (click on picture below to see large illustration)
8. Heat oil to 375°F (190°C) and fry spring roll until golden brown (about 2 minutes)
9. Cut it half and serve with soy sauce

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Mapo Tofu originated in China and it is very popular in Japan. Most Chinese restaurants in Japan serve this and also we also make it at home. When combined with steamed rice we call it “ma-bou don”. Add more doubanjiang if you like spicy food!

Yield: 2 servings
Time: 20 minutes

Ingredients

• 1 package of tofu
• 1/2 pound ground pork (200g)
• 1/4 cup chopped green onion
• 1 close of garlic (minced)
• 1 tsp ginger (minced)

Spices

• 2 tbsp miso paste
• 1 tbsp soy sauce
• 2 tbsp sake
• 1 tbsp sugar
• 1/2 tsp chicken soup powder
• 1 tsp doubanjiang
• 1/2 tsp sesame oil
• 1 tbsp katakuriko

Preparation

1. Cover tofu with paper towel and microwave for 3 mins to remove some of the water
2. Cut the tofu in 1″ cubes
3. Mix spices (mis, soy sauce, sake, sugar, chicken soup powder) with 2/3 cup water
4. Mix katakuriko with 2 tbsp water. Mix well.
5. Heat the oil in a frying pan, and cook doubanjiang, then add garlic and ginger
6. Add pork and fry over high heat until cooked through
7. Add mixed spices and when the mixture boils, add tofu and cook for 2 mins over med. heat
8. Add katakuriko/water mixture and stir
9. Add sesame oil and serve

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Gyoza came from China a long time ago and it is a very popular food in Japan. Most Ramen restaurants serve Gyoza, and we also have Gyoza specialty restaurants. You can find deep fried Gyoza in Japanese restaurants in foreign countries, but our regular gyoza is grilled. We also have boiled and steamed gyoza. Hand made is much better than frozen gyoza. Please try!

Yield: 2-4 servings
Time: 40 minutes

Ingredients

• 32 gyoza wrappers
• 1/4 lb ground pork
  
• 1/2 lb cabbage (chopped)
• 1/2 cup green onion (chopped)
• 1 clove garlic (minced)
• 1 tsp ginger (minced)
  

Spices

• 1/2 tsp sugar (for mixing with pork)
• 1/4 tsp salt (for mixing with pork)
• 1/2 tsp sesame oil (for mixing with pork)
• 2 tsp soy sauce
• 2 tsp sake
• dash pepper
• 1/4 tsp flour
• 1 tsp sesame oil (for grilling gyoza)
• 1/2 tsp vinegar and soy sauce for each person

Preparation

1. Knead the pork in a bowl then add sugar, salt and sesame oil
2. Add cabbage and green onion, then knead. Add soy sauce, sake and sprinkle pepper
3. Mix flour and 3 tsp of water in small bowl
4. Put roughly 1 or 1.5 tsp pork in the middle of a gyoza wrapper. Dip your fingers in the flour water, and spread it around the edge of the gyoza wrapper. Fold in half and pinch softly around the edge.
5. Boil 3/4 cup water
6. Heat the oil in a pan, then place the gyoza, heavy side down, into the pan
7. Add 1 cup boiling water, cover, and cook until the water evaporates (about 4 minute) over high heat
8. Add 1 tsp sesame oil (roll pan to distribute)
9. It is ready when gyoza becomes a little browned on the bottom
10. Serve with vinegar/soy sauce mixture for dipping

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☆Teriyaki Hamburgers☆
Ingredients:
☆ 400 g ground beef
☆ 200 g ground pork
☆ 1 1/2 tbsp bread crumbs
☆ 1/2 cup milk
☆ 1 1/3 cup onion, finely chopped
☆ 1 egg
☆ 1/2 tsp salt
☆ a little of pepper
☆ 1/2 butter
☆ 4-5 tbsp teriyaki sauce
Direction:
1. Heat 1tbsp vegetable oil in a frying pan, and fry the onion wel over medium [...]

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Tsukune are Japanese meatballs. We use ground chicken or pork and you can grill them or add them to a soup. Yakitori restaurants grill them on a stick. They are really yummy. I made pork tsukune this time.

Yield: 2 servings
Time: 15 minutes

Ingredients

• 1/2 lb ground pork
• 1/4 medium onion (chopped)
• 1 clove of garlic (grated)
• 1/4 tsp ginger (grated)
• 1/4 beaten egg

Spices (for mixing with pork)

• dash of salt and pepper
• 1/4 sesame oil
• 2 tsp sake
• 1 tsp sugar

Spices (for sauce)

• 1 1/2 tsp soy sauce
• 1 1/2 tsp mirin
• 1 tsp sake

Preparation

1. Knead the pork till it develops a sticky consistency
2. Add onion, garlic, ginger, egg, pork spices, and knead
3. Roll the meat into small balls on a dish covered with plastic wrap
4. Heat oil in frying pan then grill meat balls for 1 minute with high heat
5. Turn over for 2 minutes, turn over again, add 1/4 cup of water, and simmer for 2 minutes with medium heat
6. Add sauces spices grill for 1 min over low heat

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