I recently discovered Japanese food and knew I needed to learn how to make it at home. Here are some recipes to get you started!
Slow-cooker melting pork ramen
- 1 tablespoon peanut oil
- 1kg-piece pork belly
- 1 garlic bulb, halved horizontally
- 1.25L (5 cups) chicken stock
- 5cm-piece fresh ginger, thickly sliced
- 1 green shallot, halved, plus extra, sliced diagonally, to serve
- 2 tablespoons mirin
- 2 tablespoons light soy sauce
- 1 teaspoon sambal oelek
- 200g dried ramen noodles
- 3 cups baby spinach
- 4 eggs, soft boiled, halved crossways
- Sliced fresh red chili, to serve (optional)
- Heat the oil in a large frying pan. Add the pork, rind-side down, and cook for 10 minutes or until golden. Turn over and cook for a further 5 minutes, adding the garlic, cut-side down, in the last 2 minutes of cooking. Transfer the pork and garlic to a slow cooker. Add the stock, ginger, and shallot. Cover and cook, covered, on High for 5-6 hours or until the pork is very tender.
- Use tongs to transfer the pork to a plate. Set aside to cool slightly. Remove and discard the rind and fat. Use forks to coarsely shred the pork and transfer to a baking tray.
- Stir the mirin, soy sauce, and sambal oelek into the slow cooker. Season with more soy sauce, mirin and sambal oelek, if desired.
- Cook the noodles in a large saucepan of boiling water for 5 minutes or until just tender. Drain and divide among serving bowls.
- Meanwhile, preheat a grill on high. Place the pork under the grill for 3 minutes or until browned.
- Divide the pork and spinach among the bowls. Pour in the broth. Serve topped with egg halves, extra shallot, and chili, if using.
Japanese-Style Deep-Fried Shrimp
- 1 pound medium shrimp, peeled (tails left on) and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 2 eggs, beaten
- 1 cup panko crumbs
- 1-quart vegetable oil for frying
- Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
- Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.
Japanese Poke Bowl
- ½ carrot, spiralized
- ½ cucumber, spiralized
- ½ cup red cabbage, shredded
- ½ cup green cabbage, shredded
- ½ avocado, sliced
- ½ cup shelled edamame beans, blanched
- ¼ cup tofu, diced
- Salt and pepper
- 1 nori sheet, shredded
- 1 tsp sesame seeds, toasted
- 1 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1 tsp chili sauce
- ½ tsp sesame oil
- 1 knob fresh ginger, minced
- Place spiralized carrot and cabbage as the base of the bowl, then top with the cabbage, avocado, edamame, and tofu.
- In a lidded jar mix the vinegar, soy sauce, chili sauce, sesame oil, and ginger, seal with a lid and shake to combine.
- Pour dressing over the bowl, then season with salt and pepper and sprinkle over shredded nori and toasted sesame seeds.
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