/4 cup of the vegetable mixture, tilting the pan to
ver medium high heat, make vegetable mixture. In a large mixing
esame oil and 1 tbsp vegetable oil in small skillet on
inch cubes.
Heat vegetable oil in a large frying
br>Wipe pan clean. Heat vegetable oil in same pan on
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ot, boil water and add Japanese soy sauce until re-boiled
Combine water, soy sauce, Chinese cooking wine and sugar.
Pour 1/3 cup of the soy sauce mixture over beef and marinade it for at least 10 minutes.
Heat vegetable oil in a wok. Add chopped onion and stir-fry until the onion is transparent.
Add the marinade beef and stir-fry until it is cooked about 3 minutes.
Pour the remaining soy sauce mixture in the wok. Simmer for 2 minutes.
Add beaten egg in the wok and cover for 2 minutes.
Serve Gyudon over hot rice. Season with Japanese grounded chili and pepper for an extra kick.
Cut bumps off of cucumber. Thinly slice cucumber and onion.
Whisk together equal parts mayonnaise and soy sauce to make dressing.
Pan fry pork in vegetable oil until done. Lightly season with salt and pepper to taste.
Remove pork to serving plate(s), and arrange sliced cucumber and onion on top.
Pour over dressing.
Combine daikon radish, soy sauce, sake, sesame oil, ginger, garlic, and mirin in a large bowl. Add sliced pork; let marinate for 5 minutes.
Heat vegetable oil in a wok or large skillet over medium heat. Add onion; cook and stir until softened, 3 to 5 minutes. Remove pork from marinade and add to the wok; cook and stir until evenly browned, 3 to 5 minutes. Pour in remaining marinade; cover and cook until bubbling, about 5 minutes. Season with salt and black pepper.
owl.
Stir eggs and vegetable ingredients in the batter.
rain excess oil.
Mix Japanese mayonnaise, 2 tablespoons honey, Dijon
ins.
Meanwhile, use a vegetable peeler to peel wide ribbons
oast pork (Chinese: char siu; Japanese: yakibuta).
If you have
Combine grated carrots, celery, onion, and ginger into a large bowl. Stir in sake, soy sauce, mirin, vinegar, orange juice, vegetable oil, lemon juice, sugar, and sesame oil until well combined. Let sit for 1 hour.
Refrigerate dressing until flavors combine, about 2 hours.
hour.
Pour vegetable stock into vegetable mixture; season with garlic
br>Heat about 1 tablespoon vegetable oil in a large nonstick
Pound pork to 1/4-inch thickness.
Coat with flour, then dip into egg, and finally coat thoroughly with Panko.
Deep fry in 1 inch vegetable oil, heated to 350\u00b0, 3 minutes on each side, or until golden brown.
Serve on bed of shredded cabbage, for presentation.
Serve with Tonkatsu sauce.
NOTE: If you can't find Panko, you may use crushed corn flakes.
erve the veal chops with vegetable hot pot and mayonnaise.
Heat vegetable oil in a deep pot/dutch oven and saute the meat on high heat until it changes color. Add vegetables, ginger and mushrooms in the pot and saute together for a minute or two.
Pour in the dashi and bring to a boil. Turn down the heat to medium and skim off any foam or impurities that rise to the surface.
Add sake, sugar, mirin, soy sauce, and curry powder and cover. Simmer until vegetables are softened, stirring occasionally (about 20-30 minutes). Serve with green onions in top.