green-pepper-maki

Green Pepper Maki

green-pepper-maki

I love veggies wrapped in meat. My favorite is asparagus wrapped in pork but an honorable mention must go to eringi wrapped in beef. I tried something new the other day. I had some fast fry pork chops and some green peppers in the house so I search on Cookpad.com with those two ingredients and found a few pictures of sliced green pepper wrapped in pork. I was sold. I didn’t actually look at the recipes but I knew what I wanted  then and there.

Green pepper maki

4 shabushabu cut pork slices (thin fast fry pork chops) or the equivalent of shaved pork
2 green peppers (Japanese sized)
1 tablespoon miso
1 tablespoon cooking sake
salt to taste

At least thirty minutes before you want to start cooking, mix the cooking sake and miso together and spread over both sides of the pork. Let sit until you are ready to cook. Cut the green peppers lengthwise into thin strips. Roll half of a green pepper’s worth of strips in each piece of pork. Cook in your fish grill for 7-10 minutes, or fry on medium, until the meat is brown and crispy. The green peppers will be cooked but still crispy. Sprinkle a bit of salt (keeping in mind miso is about 30% salt) and serve.

Pork and Kimchie Sushi Rolls

20110904-122222.jpg

A little while ago I posted a sausage and kimchie rolled sushi recipe.  Today I tried pork. I liked it but I put far to little in. You can see in the image below I only put one little strip. The green vegetable in the middle is a green leafy vegetable that I don’t know the name of. It looks a lot like a pale version of komatsuna. Lettuce would make a great addition instead of this vegetable.

20110904-122238.jpg

See how much meat I put in? Double or triple it.

Pork and Kimchie Sushi Rolls

likely inspired by Orange Page

Preparing the rice

drizzle with sesame oil (I used 1/2 tablespoon for four thin rolls worth)
sprinkle with sesame seeds (I used soy sauce flavor)

Preparing the pork

fry until just cooked
marinate in yakiniku sauce for 10+ minutes

Other fillings

kimchie (I used about 1 tablespoon per roll)
lettuce, cut into ribbons
cooked rice (I cooked 1 1/2 cups dry rice for four rolls worth)

Start making rice in you rice cooker.  Prepare the meat and let marinate. When the rice is done put some in a bowl and let it cool for about five minutes. While the rice in cooking cut the lettuce and get everything ready for rolling. Prepare the rice and start rolling.

Simmered Cabbage and Pork

Here is a nice cold weather recipe for you.  I should have posted it yesterday since it is supposed to hit 30 degrees today.  A lot of the blogs I follow are from North America where fall has already set in.  Ever since September started I have been reading about pumpkin, apples, soups, etc jealously.  I think this is the first week it has dropped below 30 in three months.  I woke up this morning with cold feet and it was blissful.  Thank you rain all day yesterday!  Anyway, back to food.  This recipe is really loosely based on something I saw in an edition of Orange Page (a Japanese cooking magazine).  I cannot locate the original to give credit but I think I’ve changed it enough to make it my own.

Simmered Cabbage and Pork

200g ground pork or pork and beef mix
2 tablespoons miso
1-2 tablespoons cooking sake
1/4-1/2 cup
panko (or bread crumbs, leftover rice, bread, etc.)
1 egg
10-15 cm
negi or leek, sliced very thinly
salt and pepper to taste
a little less than half a small cabbage, separated into leaves
1-2 cups fish stock (
dashi)

Separate the cabbage into leaves and wash.  Flatten any really curvy pieces.  Mix the rest of the ingredients, except the fish stock,  in a bowl with your hands until combined.  Decide how many layers you want to do.  I did cabbage, meat, cabbage, meat, cabbage, meat, cabbage.  You want to layer the cabbage and meat with cabbage on top and bottom. Divide your ingredients up based on how many layers you want.  Layer your ingredients in a large sauce pan or small soup pot starting and ending with cabbage.  Pour the fish stock gently over the top.  Bring to a gentle boil, turn down and simmer gently covered until cooked through.  Make sure you don’t boil it too much as the layers will probably be ruined – it won’t affect the taste though.

Jouya Nabe (常夜鍋)

I’m back!  I’ve been without computer internet access for two weeks.  I’ve been confined to the iPhone and haven’t been able to post.  I could have, but I didn’t want to go back to iPhone pictures.

So far I have been making good on my vow to try a lot of new nabe recipes this year.  Last year the hubby and I ate kimchi nabe two or three times a week.  This is not a problem but I thought I must be missing out on something good by not trying new things.  This is another recipe from the Kyou no Ryouri Beginners Nabe issue.  Every recipe I’ve tried has been delicious and this was no exception.  The soup is really simple – just water and cooking sake.  The taste of the vegetables is heightened and the dipping sauce is a great compliment to the ingredients.

Jouya Nabe (常夜鍋)

Kyou no Ryouri Beginners (2008.01) p.8
Serves four (I made a half batch)
200g large pieces of thinly sliced pork (shabu shabu cut)
1/2 Chinese Cabbage
250g (one bunch) fresh spinach, washed
1 block firm tofu
1/2 cup cooking sake
1/2 teaspoon salt


Dipping Sauce
1 welsh onion (negi), sliced into 2mm slices
ponzu for the base

Cut the tofu into large cubes.  Cut the leaves of the Chinese cabbage into large squares and slice the spines thinly.  Leave the spinach whole.  Put four cups of water, the sake and the salt in a clay nabe pot or a soup pot and bring to a boil.  Add the tofu and Chinese cabbage spines and simmer for about five minutes or until the spines start to become translucent.  While the spines are cooking, slice the onion and place in individual dipping sauce bowls with ponzu.  Add the spinach and Chinese cabbage leaves.  Lay the pork slices on top and simmer on low until the pork is cooked.  Don’t forget to remove the scum.  When the pork is cooked, serve.

The recipe recommends using the leftover soup to make soumen and then topping it with the leftover dipping sauce. I didn’t have any soumen so we had rice with this nabe.  I will definitely try soumen next time.

If you are looking for more nabe recipes try ribbon vegetable nabe or cod and Chinese cabbage nabe.

Slow Cooker Miso Soup with Pork and Udon

It’s finally cooling off here in Japan and I am ecstatic.  Why?  I found a slow cooker at the local second hand shop for 1000yen during the peak of summer and have been dying to try it out.  I have only used it twice so far this year, and like any new toy, it is driving me crazy.  It needs to be used.

I love tonjiru that has been stewed for a long time.  Tonjiru is a pork-based miso soup with lots of root vegetables.  Naturally a tonjiru-like soup should taste great when cooked in the slow cooker.  I was right.

Note: always add the miso right before serving and don’t boil it.

Slow Cooker Miso Soup with Pork and Udon

100g pork cubes Slow cooker miso soup

1 potato

3/4 carrot

5-10cm burdock root

2-3 cabbage leaves (not a usual ingredient in tonjiru)

1 clove garlic

1 small piece ginger

1 tablespoon dashi granules (soup stock)

udon noodles for each person (I like the precooked ones you reheat in boiling water)

miso, to taste

Put all ingredients, except for noodles and miso, in the slow cooker and add enough water to cover the ingredients.  Turn on high and cook for 3-4 hours.  Turn down to low and keep warm until ready to serve.  Add miso to taste.

Cook udon noodles according to package.  Put one serving in each bowl and and spoon soup over until desired amount is reached.  Serve immediately.

Leftovers taste great without noodles as regular miso soup.  You could also thicken it and make miso stew.