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.

Ground Beef and Cheese Curry Rice Recipe

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It’s been a long while since I had a craving for curry rice. I knew if I was going to try to make my own curry that I had to try to recreate the cheese curry I’ve tried from my favorite curry place, Curry House CoCo Ichibanya! It was a perfect meal for a cold snowy night. And best of all, I’ve never seen Baby J demand more of a food like she demanded more of this! So it’s even got baby’s seal of approval.

I used Golden Curry’s mild flavor sauce mix for this recipe. Also, the recipe calls for ground beef, but I used one that consisted of pork and beef since that was on sale.

Original recipe

Ingredients: (Makes 4 servings)
200 g of ground beef
3 leaves of lettuce
1/2 cup of shredded cheese
1/3 teaspoon of grated garlic
1 tablespoon of vegetable oil
1/2 box of your favorite kind of curry sauce mix
Half a cup less than the amount of water stated as being needed on the box for the curry sauce mix*
As much white rice (calrose, or sushi rice) as you’d like

*Note: I need to experiment with this. I wound up with a pretty thick curry when I followed the recipe with half a cup less than the written amount of water from the directions on the box. Next time I’ll see how it is using the full amount.

Directions:
1. Cut the cabbage into easy to eat sized pieces.
2. In a frying pan, heat up the vegetable oil and grated garlic. Once the garlic has been lightly sautéed, add in the ground beef and break it up into smaller pieces as it cooks. Next, add the cabbage. Sauté until it becomes wilted.
3. Add the water. Once it comes to a boil, scoop out any scum.
4. Lower the heat a little and let it boil for 5 minutes.
5. Once the timer finishes, turn off the heat. Add the curry sauce mix and mix it in as it melts.
6. Turn on the heat again, and let it boil until the sauce thickens.
7. Once it thickens, mix in the shredded cheese, and then serve the curry together with white rice.

Curry Flavored Cabbage and Ground Meat Recipe

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This recipe is fast, very cheap, and most importantly: delicious! It’s quickly become a regular meal for our family. Since the curry powder adds some spice, I like having rice as a side dish, though bread works in a pinch.

Original recipe on Cookpad

Ingredients: (Serves 2)
1/4 of a cabbage
250 g of ground meat
1 teaspoon of curry powder
1 teaspoon of grated garlic
2 tablespoons of soy sauce
2 tablespoons of sugar
Pepper to taste

Directions:
1. Cut the cabbage into squared chunks.
2. Cook the ground meat in a heated frying pan. Once the color of the meat has changed, add the curry powder and garlic.
3. Mix in the soy sauce and sugar. Once the flavor has soaked into the meat, add the cabbage.
4. After the cabbage has been decently cooked, sprinkle in the pepper. Give it all a quick mix, and then it’s ready to eat!

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.

Baby Recipe: Vegetable Cream Stew

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I didn’t realize this before since I never ate that many stews, but I was surprised to find out that the concept of a “cream stew” is pretty Japanese. I also added pieces of shredded chicken breast, and I think J liked it. You can also add ingredients such as pumpkin. I used the vegetables I froze when I made the vegetable soup recipe I posted before, which made this recipe very quick and easy to make.

This recipe is intended for babies who can eat stage 2 solids for those following the Japanese baby food stages (stage 3 for US baby food stages).

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Dinner on November 10: Sweet and Sour Curry Chicken

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Since this is my learning about cooking blog, I suppose I should blog my failures too. I really like this recipe, but I forgot to double the recipe for the sauce when I made it this week. Unfortunately it didn’t come out as good as usual as a result. I would’ve added more sauce but my chicken was already covered in mayo before I realized. I’ll have to make sure to remember for next time.

It’s not in this picture, but I did add some rice. I found it was too much food though, so I think I’ll be skipping it next time.

Recipe can be found here.