Japanese Cooking 1
Buta no Misoyaki (Pork w/Soybean sauce)
250g Thin sliced pork
2 tablespoons sugar
2 tablespoons soy sauce
1/4 cup sake
2 tablespoons miso
1/2 tablespoon grained ginger
1. Heat the oil in a flying pan. Add the pork and stir about 5 minutes. Add the sake.
2. Mix all other ingredients, and add to the pork.
3. Stir another 5 minutes. Then serve.
Horenso no Goma-ae (Spinach w/sesame sauce)
1 bunch Spinach
1/5 cup Mentsuyu
1/4 tablespoon sugar
3 tablespoons grained sesame
1. Bring the water to a boil. Add the spinach. Leave 3 minutes.
2. Rince with the cold water. Cut as you like.
3. Mix all other ingredients and add to the spinach.
Wakame Su ( Vinegared seaweed)
1 cup dried seaweed ……soaked in warm water for 15 minutes
1 cucumber……sliced
1/2 vinegar
2 table spoons sugar
1/4 tablespoon salt
1. Mix the vinegar, the sugar and the salt.
2. Add to seaweed & sliced cucumber.
Age-Nasu (Fried Eggplant)
3 Eggplants
1/2 cup Shirodashi
1/6 Grated Radish
1 pack Katsuobushi
1. Cut the eggplants into pieces.
2. Heat the oil in a wok or deep frying pan. Gently drop the eggplants.
Fly until lightly browned.
3. Heat Shirodashi & water in a pan. Add Eggplant.
4. Simmer 2-3 minutes, then serve. Add grated radish on the top.
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