These days, women do not wear kimono. There are many kimono obis, but simply not being used. Sometimes, I use them as a table runner.If you come to Japan, you can find them at the antique shops. Could be nice to place on your table.
Today, I will show you how to make a ginger pork dish. It is really easy to cook and very delicious!
- 1/2 lb. thinly-sliced pork. (loin or shoulder)
- Black pepper to taste
- 1 tbsp oil (vegetable or olive oil)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 2 tbsp sugar
- 2 tbsp grated ginger
- Pound the pork if they are thick. Add the seasonings. Marinade them for 10 min.
- In a non-stick frying pan, heat oil on high heat. Put the meat. Flip the meat when the bottom side is golden brown. Be careful not to overcook the pork or else it gets harder. Pour all the sauce over the meat.
Delicious food served on top of a deep bowl of rice, known as donburi (or just -don), is a favorite style of Japanese cooking. I will introduce you one of the most popular donburi, Oyakodon, topped with egg and chicken.
- 200 g chicken thigh
- 1/2 onion
- 4 eggs
- 2 bowls of cocked rice
- Spring onion, to taste
- 3 tbsp soy sauce
- 3 tbsp sake
- 3 tbsp sugar
- 100 ml water
- Remove the skin and sinew from the chicken thighs and cut into thin slices. Cut the onions into 4 mm thick slices.
- Place one part sugar, one part sake, one part soy sauce, and three parts water in a frying pan. When the mixture is warmed up, add the onion slices and cook until tender. Then, add the chicken pieces, and cook until the surface becomes white and firm to the touch. Then, remove from the heat.
- Separate the egg yolks and whites. For the egg whites, beat until the large lumps crumble. For the yolk, quarter each and break each quarter.
- Reheat the chicken in the frying pan and lower the heat when simmering. First, pour the egg whites over it. When the whites are half cooked, add the egg yolks and cook undisturbed. When the yolks become a bit sticky, turn off the heat. You can adjust the egg texture by covering with a lid and cooking further with residual heat.
- Place the chicken and egg over rice and pour some of the soup on top. Sprinkle with chopped spring onions.
Although I love many different kinds of interior and furniture designs, I seem to enjoy simple design more as I age more….. What will happen when I become 85 years old? I may only have a few things in the house, but I will be filled with so many beautiful memories.
Miso soups are one of the most special foods in Japan. Although many people eat breads for breakfast, I eat rice and miso soup with lots of vegetables. I also like Nattto, the fermented beans for the breakfast.
Littleneck clams are in season right now in Japan! Ordinarily, when cooking rice, you cook one part rice with 1.1 parts water. In this case, though, burdock root and clams provide moisture, so you’ll start with 1:1 rice water, then, remove the volume of the seasonings from the amount of water used.
- 360 ml short-grain rice
- 300 ml water
- 100 g chicken thigh
- 1/2 tsp salt
- 1 cup minced burdock root or carrot
- 2 cups asari clams or steamer clams
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tsp sesame oil
- 5 shiso leaves
- Wash the rice, then let rest in a strainer for 30 minutes. Soak the burdock roots in water.
- Put the rice, water and seasonings in a pot, then sprinkle with the chopped burdock root, clams, and ground chicken on top.
- Cover and heat on high. When it now comes to a boil, reduce heat to low and cook for 13 minutes.
- When it finishes cooking, gently stir the rice together and portion in individual bowls.
- Top with chopped shiso and serve.
In Fukuoka, my home town, have many Yatai restaurants. (Street Foods Restaurant)