Japanese pork recipe. Step-by-step recipe with photos And so, classic Japanese sweet and salty pork

Step-by-step preparation beef with vegetables Japanese style:

1. Cut the meat into thin strips across the grain, like beef stroganoff.
2. Finely chop the cabbage, add salt and lightly mash with your hands.
3. Bell pepper remove seeds, wash under running water and cut into small thin strips.
4. Peel the onion, rinse cold water and cut into thin half rings.
5. Pour vegetable oil and soy sauce into a deep frying pan. Bring to a boil and fry the meat until golden brown.
6. Then add onion and sesame seeds.
7. When the onion turns golden, add the pepper and cabbage.
8. Do not cover with a lid, do not add salt to Japanese meat and vegetables.
9. Reduce heat and fry until done. Serve hot.

This dish is a favorite of many Okinawans. It gained value through its use in sake recipes. Many residents believe that introducing meat into their diet, which is boiled in Japanese vodka, is the secret to their longevity.

Ingredients:

• Pork (belly with skin) - 500 g
• Brown sugar - 2 tbsp.
• Mirin - 0.25 tbsp.
• Soy sauce - 0.25 tbsp.
• Sake - 0.5 tbsp.
• Ginger - 30 g

1. Place the peritoneum in a saucepan, add water and bring to a boil.
2. Boil for one minute, then drain the water, wash the meat and the pan too.
3. Fill it with water again and cook for an hour over low heat.
4. Then remove the meat and leave the broth.
5. Before cooking meat in Japanese, you need to cut it into square pieces of approximately 5 centimeters and put it in a saucepan.
6. Add sugar, sake, soy sauce, ginger and mirin.
7. Mix everything with your hands and add pork broth until the liquid covers the meat.
8. Cover with a saucer on top, bottom to top, to create a press.
9. Place the saucepan on the stove and simmer the meat over low heat for an hour and a half.
10. Then remove it from the liquid and cool completely.

Beef shabu-shabu

Ingredients:

• Peking cabbage - 0.5 pcs.
• Leek (white part) - 1 stalk
• Fresh spinach - 1 bunch
• Shiitake mushrooms - 6 pcs.
• Beef pulp - 700 g
• Tofu cheese - 200 g
• Kombu seaweed - 50 g
• Soy sauce - 3 tbsp.
• Sake - 150 ml
• Sesame sauce - for serving

1. First of all, let's prepare the broth. Pour 500 milliliters of water into a saucepan, add kombu seaweed and bring to a boil.
2. Then, according to the Japanese meat recipe, add soy sauce and sake. Boil for another 5 minutes and the broth is ready.
3. If it's hard to find seaweed, you can simply use any broth.
4. Chop all other ingredients. The beef is very thin. Mushrooms into 4 parts. Cheese in small cubes. Chop the cabbage and onion into strips.
5. First throw the mushrooms into the boiling broth, then the onions, then the cheese and cabbage with spinach.
6. Slice the meat very thinly and add it at the end. Boil for one minute.
7. When the contents of the pan are ready, they place it on the table and the whole family fishes out pieces of vegetables or meat, dips them in sesame sauce and eats.
8. And when there is only broth left in the pan, noodles are prepared on its basis.

Ingredients:

• Boneless loin steak (2.5-3 cm thick) - 5 pcs.
• Soy sauce - 5 tbsp.
• Flour - 4 tbsp.
• Chicken eggs - 2 pcs.
• Bread crumbs - 100 g
• Worcestershire sauce - 1 tbsp. (for sauce)
• Ketchup - 1 tbsp. (for sauce)
• Oyster sauce - 0.5 tbsp. (for sauce)
• Sugar - 1 tsp. (for sauce)

1. Lightly pound the meat steaks, marinate with black pepper and soy sauce. Leave for 10 minutes in a cool place.
2. Pour flour and bread crumbs into different flat plates to make it easier to coat the meat.
3. Beat the eggs in a deep bowl with 2 tablespoons of water.
4. Before cooking meat in Japanese style, first roll the pieces in flour, then dip in the egg and sprinkle with breadcrumbs on all sides.
5. Fry in plenty of vegetable oil.
6. To make the sauce, combine ketchup, sugar, oyster and Worstshire sauce. Mix all ingredients with a whisk and pour into a gravy boat. This sauce goes well with pork.

Important! You should not add spices to the sauce, as all components are quite piquant and spicy.

Spicy fried beef

Ingredients:

• Beef tenderloin - 500 g
• Garlic - 5 cloves
• Soy sauce - 100 ml
• Sugar - 1 tsp.
• Ground ginger - 0.5 tsp.
• Ground pepper - to taste

1. Cut the meat into thin slices, across the grain, no more than 3 millimeters thick.
2. Lightly beat and place in a deep bowl.
3. Squeeze the garlic there, add black pepper, ginger, sugar and soy sauce.
4. Mix everything well and leave to marinate for three hours.
5. Fry in a hot frying pan with vegetable oil until golden brown on both sides.

How they serve meat in Japan

There, young bulls are raised on special farms, and beer and yogurt are added to their diet. To keep the meat tender, animals are often massaged to classical music. Such meat is highly prized, but everyone should try it. It is very tender and soft, it does not need to be pre-processed or pickled.

So, guests are brought to the table with raw meat, cut into thin slices, having a marbled pattern with numerous layers of fat. There is also a special brazier on the table where people cook their own dish. Beef slices are fried on both sides until golden brown in a matter of minutes and served with Japanese sesame sauce. This meat is served with cooked rice and any raw vegetables, which can also be easily cooked on this burner.

The trend of cooking yakiniku in Japan is so widespread that many residents have acquired the necessary equipment and prepare such a dish right at home.

Video recipes for meat in Japanese

Let me introduce to your attention another dish that is very common in Japanese Everyday life. The Japanese like the fact that they don’t have to spend long and tedious cooking and waste time and energy on it. Therefore, pork with ginger cooks extremely quickly, it turns out delicious and you will probably like it too.

This set of products is enough for 3 small servings.

One small nuance Before cooking, it is highly recommended to use fresh ginger in this recipe. Just take a piece of ginger root and grate it on a fine grater. In Japan, ready-made paste in tubes is very often available for sale, and that’s what I use. If you don’t have fresh ginger or paste, you can try taking powdered ginger and diluting it in soy sauce, but the taste of the dish may ultimately differ.

So, the pork fillet should be cut thin enough so that the meat cooks quickly and is infused with the flavors of the ginger.

We clean the vegetables, cut the onion into thin half rings, and grate the carrots on a coarse grater.

Fry the onions and carrots in oil in a frying pan until a nice golden color.

recipe with photos

Required:

- 500 g pork tenderloin or cut meat;

3 tbsp. l. vegetable oil;

For the marinade:

1 tsp. ginger juice or 1.5 tsp. fresh grated ginger;

4 tbsp. l. dark soy sauce;

2 tbsp. l. sake or sherry;

1/2 tbsp. l. Sahara.

Preparation:

Cut the pork into thin slices across the grain. If this is difficult to do, place the meat in the freezer for 1 hour. Slightly frozen meat can be easily cut with a sharp knife. Lightly roll out the meat slices with a rolling pin between two layers of cling film.

Mix all the ingredients for the marinade.

Marinate the sliced ​​pork for 10 minutes. Then remove the meat and leave the marinade for stewing.

Heat 3 tbsp. l. vegetable oil in a frying pan over moderate heat. Fry the pork slices on both sides until Brown. Fry the meat in small portions so that they do not overlap one another or even touch. Don't try to spread the slices too much in the pan. The more wavy the meat is, the better the dish will look. Add oil if necessary.

After frying, add a little of the remaining marinade to each portion of meat and simmer over medium heat for several minutes until the meat acquires a beautiful dark brown color.

Serve meat with rice, slices fresh cucumber and tomato. Garnish with fresh parsley.

Our dear guests!

It's no secret that we all love to eat well, and one of our favorite dishes is Japanese-style Pork. Therefore, many people, especially our beloved women, sooner or later wonder: . A simple recipe was written especially for you, which briefly and clearly explains how to cook Japanese-style Pork at home. Here all the recipes are written in simple, understandable words, so even the most inexperienced cook can easily prepare Japanese style pork. For this purpose, special recipes have been created with detailed photographs and step by step descriptions cooking steps. Following the written recipe, you can easily prepare this tasty dish and feel it beneficial features and impeccable taste. If you, dear readers, after watching of this material, we still didn’t understand how to cook Japanese Pork, then we suggest you look at our other recipes.

Any dish can be turned into a national masterpiece of a particular country. One such dish is Japanese pork. The meat is prepared quickly and very easily. Breadcrumbs form an appetizing, crispy, golden crust on the surface of the pork.

In restaurants in our country, this type of meat dish is most often prepared and served with, which includes simple dressings of vegetable or olive oil, vinegar or lemon juice. Cherry tomatoes with red onion and parsley, seasoned with extra virgin olive oil (vegetable oils of the highest category), go very well with Japanese pork. If you want to make this dish more filling, serve it as a side dish with pork. mashed potatoes, flavored with fresh cream and aromatic butter, which will give the potatoes a creamy taste. Sprinkle finely chopped potatoes green onions or make the dish brighter and more appetizing by sprinkling the mashed potatoes with finely chopped dill sprigs. These two types of greens go well with potatoes and give the dish a piquant and spicy taste.

Panko crackers can be found in stores specializing in Japanese and Chinese cuisine, or on the shelves of stores that sell Asian cuisine. If you want to serve pork in Japanese style in beautiful dishes, show Japanese table settings, or you are preparing a themed dinner, then any dishes can be found on the website http://japanichiban.ru/. Panko breadcrumbs are a traditional Japanese deep-frying breading mixture consisting of coarse, fluffy breadcrumbs and, depending on the manufacturer, seasonings and spices. The breading traditionally includes: soy flour, yeast, sugar, salt, wheat flour.

Prepare pork chops in a completely new version, that is, Japanese-style pork, which will appeal to true connoisseurs of Japanese cuisine.

Cooking Japanese pork is simple and quick. In just half an hour you will get a hearty and unusually tasty dish. It will appeal to gourmets and connoisseurs of Japanese cuisine.

To prepare you will need (based on 2 servings):

• 1 chicken egg;
• ¼ cup wheat flour;
• 2 tbsp. vegetable oil;
• ¼ cup Japanese panko breadcrumbs;
• salt taste;
• ground black pepper taste.

Preparation:

1. Mix flour, salt and pepper in a bowl.
2. In a separate bowl, lightly beat the egg.
3. Rinse pork under water.
4. Dry the meat well.
5. Beat the pieces of pork with a meat mallet.
6. Then roll the meat in flour.
7. Next, dip the chops in the egg and coat well in breadcrumbs.
8. Heat a frying pan with vegetable oil and place the frying pan over medium heat.
9. Fry the meat until cooked on both sides.
10. Ready dish Place on a plate, garnish with cherry tomatoes, fresh herbs, serve with a side dish.

A delicious dinner is ready.

Ginger is one of those overseas spices that is easy to find, both dried and crushed, and fresh. This refers to the root, which is sold in any supermarket. The uniqueness of this seasoning lies in the fact that it gives different shades taste depending on the time of heat treatment. How to use ginger in cooking meat dishes?

Using Ginger in Cooking Meat

Ginger is used with meat not just to make it more flavorful and tender in consistency. This spice has one important secret - its ability to improve digestion. If you cook pork with ginger, it will definitely be absorbed by the human stomach quickly and without fat deposits. This is not just an observation, but a proven fact.

Ginger promotes the production of digestive juice, rich in enzymes designed to break down complex proteins, fats and carbohydrates into simpler ones, which are absorbed by the body, providing energy and strength. In addition, the spice partially blocks the absorption of fat, which is important for people trying to lose weight.

It’s not for nothing that fresh ginger root is added to soups and salads for weight loss. The spice goes well with pork, beef, lamb, and poultry, but not everyone likes it with fish.

You can prepare a meat dish with fresh root or ground powder. It can be added when stewing or baking, or prepared as a marinade. Below are the most successful and simple recipes meat dishes that are easy to replicate at home.

Classic option ginger marinade is a combination of spices with soy sauce and lemon juice

Recipes

Stewed pork with ginger and soy sauce can be considered a dish for the whole family. To prepare the dish you will need lean pork - shoulder, soy sauce, onion, ginger root, salt. For 1 kg of meat you will need about 500 grams of onions.

The cooking process is as follows:

1. The pork is washed and cut into strips of 5-6 cm.
2. Prepare a marinade from grated ginger root, a good pinch of salt and 50 ml of soy sauce.
3. The meat is seasoned with marinade and left in the refrigerator for 30 minutes.
4. Cut into large rings onion.
5. The meat is placed in a heated frying pan and quickly fried on both sides until crusty in butter.
6. Reduce heat, place chopped onion and a few pieces on top butter, close the lid, simmer for 10 minutes.
7. When the onion has become soft, transfer the entire contents of the frying pan to a cast iron pot or cauldron and simmer for about 1 hour.
8. When the meat becomes soft and tender, add 1 cubed green apple and a little soy sauce, simmer for another 10-15 minutes, turn off the heat and let the dish brew for 15 minutes.

Pork marinated in sauce can be cooked either on gas or baked in the oven at standard temperatures. If at first the ginger sauce seems too sharp, spicy and with a pronounced bitterness, then at the end of cooking all the sharp notes disappear.

If you cook pork in Japanese, you can use the national recipe for a special sauce, which perfectly softens the meat fibers and makes the dish very tender. The sauce is prepared as follows:

1. Mix soy sauce with sake in a 2:1 ratio (4 tablespoons of sauce and 2 tablespoons of sake).
2. Grate 1.5 tbsp. l. ginger root.
3. Mix all ingredients and add half a tablespoon of sugar.

It is enough for the meat to sit in this dressing for 15-20 minutes, and later it can be used for stewing.

Recipe for pork in honey-ginger sauce:

1. Prepare pork steaks - pieces of meat free of fat and films, 200 grams each (5-6 pieces).
2. Place in a saucepan, pour over freshly squeezed juice of 1 lemon and sprinkle with chopped garlic (1 head). Leave for 15-20 minutes at room temperature.
3. In a frying pan heated with vegetable oil, quickly fry the meat until crusty and transfer to the cast iron.
4. Prepare a sauce from seeded and chopped chili peppers, 2 tbsp. l. honey, 2 tbsp. l. fresh grated ginger and 100 ml cognac.
5. Before pouring the sauce over the meat, heat it in a frying pan for a few seconds so that all the ingredients combine and the honey dissolves.
6. The meat covered in sauce is simmered in the oven for 40 minutes, salted and peppered after cooking.

The meat according to this recipe amazes with its variety of taste sensations, incredible tenderness and juiciness.

In Asian cuisine, it is customary to cut meat into oblong small pieces.

Recipe for meat with mushrooms and ginger:

1. Cut 500 grams of pork into cubes.
2. Prepare marinade from 2 tbsp. l. dry red wine, 1 tbsp. l. grated ginger root, 2 tbsp. l. soy sauce, 2 cloves of garlic, salt.
3. Leave the meat to marinate for 30 minutes.
4. Cut 200 grams of oyster mushrooms into strips and fry with 1 onion and 1 celery root for vegetable oil until ready.
5. Fry the marinated meat in oil until cooked, place the mushroom mixture on top. Can be served with pickled peas and corn heated in a frying pan.

Mushrooms for this recipe can be any, even dried. Fresh ginger is used to make marinade much more often than ground ginger. This is explained by its better aromatic properties and the absence of pronounced bitterness. If you don’t have fresh ginger, you can use ground ginger, but it is added at the end of cooking the meat in small quantities.

Ginger softens meat fibers well, so the finish always turns out delicate dish. If the meat is very tough, you can combine ginger and lemon juice in equal proportions and keep the chopped meat in this sauce for 20-30 minutes. It is believed that ginger is a constant companion in all Asian dishes from soups to salads, but in Europe it is also widely used, and with the understanding of its great health benefits.