The most tender and juicy Japanese-style meat. How to cook it? Main secrets and subtleties. TOP 5 recipes. Video recipes.
Japanese pork with ginger
This dish is a favorite of many Okinawans. It gained value thanks to its use in the sake recipe. Many residents believe that the introduction of meat, which is boiled in Japanese vodka, into the diet is the secret of their longevity.
Ingredients:
- Pork (belly with skin) - 500 g
- Brown sugar - 2 tablespoons
- Mirin - 0.25 tbsp.
- Soy sauce - 0.25 tbsp
- Sake - 0.5 tbsp.
- Ginger - 30 g
Cooking Japanese pork step by step:
- Put the peritoneum in a saucepan, add water and bring to a boil.
- Boil for one minute, then drain the water, wash the meat and the pan too.
- Pour water over it again and cook for an hour over low heat.
- Then remove the meat and leave the broth.
- Before you cook the meat in Japanese style, you need to cut it into square pieces of about 5 centimeters and put it in a saucepan.
- Add sugar, sake, soy sauce, ginger and mirin.
- Mix everything with your hands and add the pork broth so that the liquid covers the meat.
- Cover the top with a saucer, bottom to top, to create a press.
- Send the saucepan to the stove and simmer the meat over low heat for an hour and a half.
- Then remove it from the liquid and cool completely.
It is recommended to eat pork in Japanese style cold, serve as a cut with mustard.
Shabu shabu beef
A fragrant and hearty Japanese dish. Something like our soup. It is served not only for lunch, but also for dinner. And they eat it with chopsticks. A special feature is that ready-made pieces of meat and vegetables are caught from the pot and consumed, dipped in sesame sauce.
Ingredients:
- Peking cabbage - 0.5 pcs.
- Leek (white part) - 1 stalk
- Fresh spinach - 1 bunch
- Shiitake mushrooms - 6 pcs.
- Beef pulp - 700 g
- Tofu cheese - 200 g
- Kombu seaweed - 50 g
- Soy sauce - 3 tablespoons
- Sake - 150 ml
- Sesame Sauce - for serving
Cooking Japanese shabu shabu beef with vegetables step by step:
- The first step is to prepare the broth. Pour 500 milliliters of water into a saucepan, add the kombu seaweed and bring to a boil.
- Then, according to the Japanese-style meat recipe, add the soy sauce and sake. Boil for another 5 minutes, and the broth is ready.
- If seaweed is hard to find, you can just use any broth.
- We chop all the other ingredients. The beef is very thin. Mushrooms into 4 parts. Cheese in a small cube. Chop cabbage and onion into strips.
- First, throw mushrooms into boiling broth, then onions, then cheese and cabbage with spinach.
- Cut the meat very thinly and add at the end. Boil for one minute.
- When the contents of the pan are ready, they put it on the table and the whole family fishes out pieces from vegetables or meat, dipped in sesame sauce and eats.
- And when only one broth remains in the pan, noodles are prepared on its basis.
Roast pork tonkatsu
Fried pork is called such a strange word in Japan. The dish is similar to chops in our way, only they are slightly thicker and served with a special hot sauce. And as ordinary bread crumbs, they use crumbs from any bread.
Ingredients:
- Pitted loin steak (2.5-3 cm thick) - 5 pcs.
- Soy sauce - 5 tablespoons
- Flour - 4 tablespoons
- Chicken eggs - 2 pcs.
- Bread crumbs - 100 g
- Worcestershire sauce - 1 tablespoon (for the sauce)
- Ketchup - 1 tablespoon (for the sauce)
- Oyster sauce - 0.5 tbsp (for the sauce)
- Sugar - 1 tsp (for the sauce)
How to prepare the tonkatsu roast pork step by step:
- Lightly beat the meat steaks, marinate with black pepper and soy sauce. Set aside for 10 minutes in a cold place.
- Pour flour and bread crumbs into different flat plates so that it is convenient to roll the meat.
- Beat eggs in a deep bowl with the addition of 2 tablespoons of water.
- Before cooking meat in Japanese style, first coat the slices in flour, then dip them in an egg and sprinkle with breadcrumbs on all sides.
- Fry in a large amount of vegetable oil.
- For the sauce, combine ketchup, sugar, oyster and Worcestershire sauce. Whisk all ingredients and pour into gravy boat. This sauce goes well with pork meat.
Important! You should not add spices to the sauce, since all the ingredients are quite piquant and spicy.
Spicy roast beef
For lovers of experiments, a very interesting recipe is offered. The meat is obtained with a delicate, piquant, spicy and spicy aftertaste. Moreover, it is very soft and juicy.
Ingredients:
- Beef tenderloin - 500 g
- Garlic - 5 cloves
- Soy sauce - 100 ml
- Sugar - 1 tsp
- Ground ginger - 0.5 tsp
- Ground pepper - to taste
Cooking Japanese beef step by step:
- Cut the meat into thin slices, across the fibers, no more than 3 millimeters thick.
- Slightly beat off and fold into a deep bowl.
- Squeeze the garlic there, add black pepper, ginger, sugar and add soy sauce.
- Mix well and leave to marinate for three hours.
- Fry in a hot skillet with vegetable oil until golden brown on both sides.
Serve spicy fried beef with sesame or any other sauce. Boiled rice or noodles are preferred to such meat as a side dish.
How meat is served in Japan
In Japanese restaurants, a very famous dish is yakiniku. That is, fried meat, and the visitors themselves cook it. It is often marbled beef, which costs a lot of money and is produced exclusively in Japan.
There, on special farms, young bulls are raised, in the diet of which beer and yogurt are added. And to keep the meat tender, the animals are often massaged with classical music. Such meat is dearly appreciated, but everyone should try it. It is very tender and soft, it does not need to be processed and pickled beforehand.
So, the guests at the table are brought raw meat, cut into thin slices, having a marble pattern with numerous fat layers. There is also a special brazier on the table, where people prepare their own dish. Beef slices are fried on both sides until golden brown in minutes and used with Japanese sesame sauce. Such meat is served with ready-made rice and any raw vegetables that are just as easy to cook on this burner.
The trend of cooking yakiniku in Japan is so widespread that many residents have acquired the necessary equipment and prepare such a dish right at home.
