Pork Shogayaki Recipe

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I feel like I’ve been in a bit of slump when it comes to trying new recipes, but recently I’ve been inspired to try out new ones. For the meat roll-ups recipe, I frequently buy thinly sliced pork loin strips that are meant for pork shogayaki. So recently I decided to use them for their original purpose, and we were not disappointed! This is pork fried in ginger, and it goes great with rice and vegetables, though I think shredded cabbage is a pretty common side. This recipe is very simple and easy to make. I think this would go great in bento too.

This recipe is simple, easy to make, and most importantly, delicious! It’s the number one recipe for shogayaki on Cookpad, and it quickly became a staple in my meal planning.

Original recipe on Cookpad

Ingredients: (Makes 2-3 servings)

  • 300 g of pork loin strips
  • 4 cm of ginger from a ginger paste tube
  • 1 teaspoon of sugar
  • 1 tablespoon of cooking sake
  • 2 tablespoons of soy sauce
  • 2 tablespoons of mirin (sweet cooking sake)

Directions:

  1. Mix the ginger paste, sugar, cooking sake, soy sauce, and mirin together in a bowl.
  2. Lightly cook the meat on medium heat.
  3. Pour in the sauce and continue cooking the meat until most of the sauce has boiled away.

Spinach and Cheese Meat Roll-Ups Recipe

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Here’s a recipe I think I need to make more often. Unfortunately I was sick when I made it last week so I couldn’t really taste it, but hubby assures me that even when I accidentally use too much vegetable oil it still tastes great. This is a pretty yummy and easy to make recipe though. This can also be a tasty part of a bento, but for dinner I added a side of a moyashi (beansprouts) mixed with cabbage, carrot, etc. as well as rice.

Original recipe on Cookpad

Ingredients: (Serves 2, or 4 for bento)
200 g of pork loin strips
1/2 bag of spinach
As much sliced cheese as you need

Ingredients for flavoring:
1 tablespoon of cooking sake
1 tablespoon of mirin (sweet cooking sake)
1/2 tablespoon of soy sauce
nikumaki-direction

Directions:
1. Boil the spinach and leave it in a strainer or collander.
2. Cut the sliced cheese into appropriate sizes and for as many strips as you have.
3. Lay out each strip of pork on a board and add salt and pepper. Put a slice of cheese and some spinach at the end of each strip (as pictured on the right), and then roll each strip up.
4. Heat up vegetable oil in a frying pan and then add the meat roll-ups end-down into the frying pan.
5. Once the outside of all sides starts changing color, put the lid on and let it cook on low heat for 3 minutes.
6. Mix the flavoring together, and once your timer is up, mix the roll-ups with the flavoring, and then it’s finished!

I recommend cutting each roll-up in half for easy bite-sized eating. Also it’s best to cook it on low heat so that the cheese doesn’t all melt out right away.

Homemade Japanese-Style BBQ Wings Recipe

While the Japanese flavored wings were pretty tasty, I decided I needed some BBQ wings in my life. Also I had some wings leftover since I bought too many before, so I figured I’d use them. This recipe was sooo good that we were sad when it was over!! I wonder if five more wings could fit in the frying pan. I think I’ll have to use the sauce for other cuts of chicken too.

I really need to figure out some better sides, but for now shredded cabbage is an easy go to.

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Original recipe on Cookpad

Ingredients: (Serves 2 for dinner, 4 for bento)
600 g of wings (about 10-12 wings)
A bit of salt and pepper
1 tablespoon of vegetable oil
☆1/2 tablespoon of grated garlic
☆1 teaspoon of sugar
☆2 teaspoons of soy sauce
☆4 tablespoons of ketchup
☆2 tablespoons of Worcestershire sauce
☆2 tablespoons of mirin (sweet cooking sake)

Directions:
1. Make a cut along the bone. Add salt and pepper.
2. Heat up the vegetable oil in a frying pan. Fry the wings until they turn golden on both sides.
3. Add 1 cup of water and the ingredients marked with ☆ into the frying pan. Put the lid on and cook on low heat for 5-6 minutes.
4. Remove the lid. On medium heat, shake the pan while the sauce boils until it thickens.

Tonight’s Dinner: Sweet and Sour Chicken With a Hint of Curry Flavoring

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This is one of my favorites of the recipes I’ve discovered so far! I’ve been making it every week since I found this recipe. It’s so delicious. This time I made it with two chicken breasts instead of one. I used ingredients and a half for the sauce to make up for the extra breast, though I think just one tablespoon of curry powder would have been enough. Unfortunately I spilled the sauce everywhere just as I was about to put it into the pot! I was so upset, but luckily just barely had enough mirin left to remake the sauce again. I gotta be more careful next time…

Recipe under the cut.

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Tonight’s Dinner: Boiled Meatballs With Ketchup Based Sauce

This is the second time I’ve tried this recipe. The first time was good, but I felt like it was missing something since I hate onions and didn’t put any in. This time I substituted the onions for 1/2 tablespoon of onion powder and they came out great. I still can’t seem to get the sauce to work right though. I think it could be that the meatballs were too watery still. I’ll try taking them out of the pot a bit different next time. From the pictures of other people’s reports, it looks like I’m not the only one who is having issues with the sauce (unless they chose not to use it?).

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