Posts Tagged pork

Bean sprouts + fish sauce

Yusuke cooked this one. Hurray!

He began by sauteing ginger (lots) and garlic. To this, he added pork [boo, but I let him enjoy it sometimes] which was further sauteed with sesame oil.

After the meat was cooked, he added green onions. Bean sprouts were tossed in at the last moment so that they stayed crunchy.

For seasoning:

  • black pepper
  • a bit less than 1 tbsp nam pla (Thai fish sauce–yum!)
  • splash of lemon juice
  • chopped basil

The melange came out kinda spicy and tangy. “Ethnic style”, said Yusuke, using the Japanese description for South or Southeast Asian food.

bean-sprouts

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Oyakodon with a tomato twist

I’m surprised to discover that I’ve never written about おやこどん (oyakodon) on this blog. The name means “parent-and-child,” meaning chicken and egg…served over rice!

You can see traditional oyakodon being made in this video. It’s definitely a classic dish, and best cooked in a special copper pot.

Yusuke, though, took a tomato twist with fresh specimens from our CSA basket.

He began by sautéing white onions, pork, fresh chili pepper (from the basket)—about 5 cm worth—in a bit of oil. [He had to opt for pig-meat instead of chicken since we didn’t have any, so it wasn’t technically おやこどん. I, of course, picked it out.]

After it was cooked, he added chopped fresh tomatoes and glorious sweet tomatillos. After about 30 seconds, he added めんつゆ (mentsuyu) aka soba sauce and some water.

Next, he poured eggs on top in a circular pattern. He covered it to simmer until lightly cooked. The consistency is supposed to be a bit runny.

Served over rice!

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Pork stir fry

Yusuke made this pork and bok choy stir fry when I wasn’t around. No further comment!

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Shocking pink tonjiru

Tonjiru with beets #1

We’ve been blessed in our weekly csa basket with beets. It’s amazing how such rough little buggers become so magically sweet and tender. We’ve also frequently used the greens as a substitute for spinach. Very tasty.

Tonjiru is a popular type of miso soup characterized by pork and root vegetables, usually potatoes, carrots, daikon, etc. and onions. It’s definitely one of Yusuke’s favourites.

He decided to put our beet bounty to good use by making tonjiru with a twist. The iteration above includes daikon, carrots, white onions, and of course beets. The pink effect is somewhat startling, but it’s incredibly tasty. He also used chicken instead of pork.

The second batch included carrots and leeks in addition to chicken and beets.

He typically begins the soup by sauteing the onions, followed by the other veggies, before adding water, miso paste, and dashi.

Tonjiru with beets #2

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Meaty bok choy

Yusuke made this stir fry for himself when I wasn’t home, but I assume it was good. It involved lots of bok choy, pork (I think…), garlic, and soy sauce.

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Ginger tofu stew and new rice

This is a rather unattractive image of an incredibly good stew. Yusuke made it weeks ago, though, so we don’t exactly remember what was in it. The key components were chunks of firm tofu, carrots, [pork], and gigantic green onions from a farmer’s market. There was also copious amounts of ginger, which made me warm and happy.

Beautiful rice

The aesthetic appeal of this post is saved by the above image of beautiful, beautiful rice. It was the last of our more recent batch sent from Japan as a gift from my sweet mother-in-law. There is a distinct sheen to the high-quality grains, and they are almost uniform in their roundness. Even though we buy relatively good rice here, it’s a bit of let down to go back after this most excellent grade. Sigh.

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Brocc-squash-oli stir fry

This is a quickie quick stir fry. First, Yusuke microwaved the acorn squash for a few minutes to get it partially cooked. He also boiled the fresh broccoli separately in a saucepan. He then added the cooked veggies to sliced carrots and pork (I think) in the frying pan and sautéed everything together with minced ginger, soy sauce, dashi (a tiny bit), white wine, and mirin.

N.B. The squash was particularly good, having come from the very last farmer’s market on the McGill campus for the fall. I was late in arriving, but the seller was kind enough to unpack her car to let me peruse her wares!

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