4th February 2019 / Last updated : 8th May 2019 Mog 02 : Main Dishes

Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake, 里芋のあんかけ)

Ankake is a starchy sauce, basically soy flavoured. It’s the best sauce for a cold winter day. You can use this sauce for simmered daikon radish, too. Ingredients 400 g taro potatoes 150 g ground meat (chicken or pork) 2 tbsp soy sauce : (A) 3 tbsp sake : (A) 2 tsp sugar : (A) 400 mL dashi broth oil for panfrying 1 tbsp starch dissolving in 1 tbsp water Instructions Peel the taro and cut into bite-size chunks. Panfry the minced meat in a greased pan until the texture of the meat become separated. Add the taro pieces and keep panfrying. Add the condiments (A) and the Dashi broth. […]
1st February 2019 / Last updated : 2nd February 2019 Mog 02 : Main Dishes

Ginger Pork (Shogayaki 豚のしょうが焼き)

Easy, juicy, and soft! The secret of the sauce is grated apple, which makes meat soft. You can use other kinds of meat rather than pork. Ingredients (for 4 servings) 4 sliced pork (pork loin preferred, approx. 350 g) 60 g  grated apple (with juice, otherwise 4 tbsp apple juice) : (A) 4 tbsp  grated ginger (with juice) : (A) 3 tbsp  soy sauce : (A) 2 tbsp  Sake or white wine : (A) 2 tbsp  Mirin : (A) 2 tsp  sugar : (A) all-purpose flour for shifting salt and pepper to taste Instructions Cut the meat at a slant with a knife. This process prevents the meat from shrinking […]
15th October 2018 / Last updated : 30th November 2018 Mog 02 : Main Dishes

Katsudon （かつ丼)

Katsudon is one of Donburi foods, which Tonkatsu and onions simmered with soy-based noodle soup and beaten egg served over freshly cooked rice. The most often used deep fried food for Katsudon is Tonkatsu. However, there are also other kinds of deep-fried foods such as beef cutlet, chicken cutlet, Menchi-Katsu, and shrimp cutlet. Also, there’re some different style foods called Katsudon. The standard Katsudon is introduced in this recipe. Ingredients (for 2 servings) Tonkatsu 2 sheets Onion 1 (about 100 g) (A) Soy sauce 2 tbsp (A) Mirin 2 tbsp (otherwise 1.5 tbsp of white wine and 0.5 tbsp of sugar) (A) Dashi powder 1 tbsp (A) Water 50 mL […]
11th October 2018 / Last updated : 30th November 2018 Mog 02 : Main Dishes

Japanese Pork Cutlet (Tonkatsu, 豚カツ)

Food similar to Tonkatsu was served as “pork cutlet” at Renga-Tei (Ginza, Tokyo) in 1899. The word “katsu” in Tonkatsu derives from côtelette (cutlet, in English). Though Tonkatsu used to be luxury foods, it’s one of the most popular dishes for Japanese people nowadays. I’m going to introduce the Tonkatsu recipe that will be crispy no matter who makes it. Ingredients (for 2 servings) 2 pork fillets salt to taste black pepper to taste a proper amount of all-purpose flour 1 egg panko for coating vegetable oil for deep frying Instructions Make small cuts in several places of the pork fillets with a tip of a knife. This process keeps […]
27th September 2018 / Last updated : 2nd December 2018 Mog 03 : Side Dishes

Pork Miso Soup (Tonjiru, 豚汁)

Tonjiru is a kind of miso soup, simmered with pork and vegetables. It has more ingredients than that of miso soup that you may know. My mum used to cook it in the cold winter. Ingredients (4 servings) 200 g of thinly sliced pork rib 1/2 carrot (about 100 g) 1/2 onion (about 100 g) 1/4 white daikon radish 1/2 gobo (burdock root) 1/2 tofu or atsuage (thick deep fried tofu) I used atsuage this time. 100 g of konnyaku 1 tbsp of vegetable oil 1000 mL of Dashi broth (otherwise 1000 mL of water and 1tbsp of Dashi powder) (A) 1 tbsp of soy sauce (A) 3-4 tbsp of […]
8th May 2018 / Last updated : 9th May 2018 Mog 02 : Main Dishes

Stuffed Eggplant (なすの肉詰め)

Eggplants don’t have strong tastes themselves. But once cooked with meat, they soak its broth well and become very tasty. They are excellent supporting actors! Ingredients (for 3 servings) Eggplant: 3 Minced meat (pork or chicken): 150 g Onion (chopped): 50 g Tofu: 25 g Grated garlic: 1 tsp Dashi powder (if any, otherwise chicken soup powder): 1.5 tsp Black pepper: adjust to taste All-purpose flour: for dusting Oil: for frying Soy sauce: adjust for taste (Optional) Instruction Cut tips off of eggplants and hollow out them with a spoon. Shift all-purpose flour inside the eggplants. Chop the eggplant pulp into small pieces. Add 2 dashes of salt and rub […]
21st April 2018 / Last updated : 21st April 2018 Mog 02 : Main Dishes

Japanese Style Meatballs with Sweet and Sour Sauce(肉団子和風甘酢あん)

Do you know thick fried Tofu goes well with tomato? I can eat freshly cooked rice forever with this dish. Ingredients (3~4 servings) Thick fried Tofu: 1 tub Onion: 1/2 Green bell pepper: 1(approximately 40 g) Mushroom (any kinds): proper amount Canned tomato: 1 [meatballs] Minced meat (pork or chicken): 300 g Salt: 2 pinches (A) Chopped onion: 1/4 (A) Black pepper: proper amount (A) Grated ginger: 1 tbsp (A) Sake (or white wine): 1 tbsp [Sweet and sour sauce] (B)  Vinegar: 2 tbsp (B)  Soy sauce: 1 tbsp (B)  Sugar: 1 tbsp (B)  Sake (or white wine): 1 tbsp Starch: 1.5 tbsp Water: 2 tbsp Instructions Put minced meat […]
1st April 2018 / Last updated : 1st April 2018 Mog 02 : Main Dishes

Japanese-style Spareribs (和風スペアリブ)

Spareribs are cooked in Japanese style with dashi and soy sauce. Juicy and soft. Ingredients Spareribs: 600 ~ 650 g Dashi: 2 cups (To make dashi, see this page.) Sugar: 3 tbsp Soy sauce: 2 tbsp Mirin: 2 tbsp Apple: 1 Instructions Grill both side of spareribs on a frying pan. Remove the excess oil with a kitchen paper. Grate an apple. Put all condiments in a pressure-cooker. Heat until it comes to a boil. Add grilled spareribs in the pressure-cooker. When it boils, turn the heat to medium and keep heating for 20 minutes. Turn the heat off and cool it down to soak the broth in the spareribs. […]
24th March 2018 / Last updated : 15th October 2018 Mog 02 : Main Dishes

Cabbage Menchi-Katsu(キャベツメンチカツ)

Crispy and juicy! Cabbage helps this recipe a little healthier. Ingredients (4 servings) Cabbage: 200 g All-purpose flour: 1 tbsp Minced pork and beef: 200 g Brown onion: 1/2 (chopped) Panko (bread crumble): 1/2 cup Milk: 2 tbsp Egg: 1/2, beaten Salt: adjust to your taste Black pepper: adjust to your taste Panko (bread crumble) All-purpose flour Egg: 1/2, beaten oil for deep frying Instructions Wash cabbage leaves and drain water with kitchen papers. Chop the cabbage leaves into small pieces. Put them in a bowl with some flour and mix them together. Microwave chopped onion for 1’30”. Or stir-fry them quickly. Soak panko in milk and beaten egg until […]
1st March 2018 / Last updated : 3rd December 2018 Mog 02 : Main Dishes

Simmered pork and potato (Nikujaga, 肉じゃが)

Most of the girls learn how to cook Nikujaga from their mums in Japan. I didn’t though, but I manage to cook this dish… Coz I am Japanese! You don’t need even one drop of water to cook this dish.  Ingredients (4~6 servings) 4 ~ 5 potatoes (500 g) 3 onions 1 carrot 200 g of thinly sliced pork (if any, otherwise minced pork) 200 g of shirataki (konnyaku noodles) 1/2 tablespoon of oil 1 tablespoon of butter 6 tablespoons of soy sauce 4 tablespoons of sugar  Instructions Cut the potatoes into bite-size chunks. Cut the onions into wedges. And cut the carrot into random pieces. Boil the konnyaku noodles […]