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.


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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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Veggie fried rice

This was a typical fluffy fried rice dish: good comfort food for poor Yusuke and his summer cold.

Chopped carrots, asparagus pieces, and sliced pork were stir-fried first with oil. Next, two beaten eggs were poured in slowly and mixed into the vegetables. When egg started to harden, hot rice was dumped in and mixed. The seasoning was salt, pepper, ajinomoto, soy sauce (a tiny bit), chicken broth.

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Superstar spicy eggplant

Spicy eggplant supreme

Spicy eggplant supreme

Yusuke revised his spicy eggplant recipe, which resulted in this beautiful creation that rivals the excellent Chinese restaurant across the street from our apartment. Yum yum.

This dish is the antithesis to my last post vis-à-vis calories, since the first step was to sauté the eggplant pieces in canola oil—and eggplant certainly does soak that stuff up. We generally buy baby eggplants (a.k.a. Italian) which tend to be more tender, have fewer seeds, and fit better in the refrigerator.

When the eggplants were tender, he drained the oil that remained in the pan and then sautéed ground pork (fortunately pick-out-able) and white onions with 1 tablespoon each of tobanjan (spicy sauce) and tenmenjan (sweet bean sauce, not to be confused with anko paste). Tobanjan is extremely spicy, but the tenmenjan brings out a depth in the flavour rather than just a spicy burn.

Next came 1 tablespoon each of minced garlic, minced ginger, and soy sauce. He then added in the eggplant and sautéed everything for a while before pouring in 200 mL of chicken broth. He also meant to put in a splash of rice wine vinegar, but since he forgot, we just added it afterward.

We ate the eggplant with our tasty new brown rice and miso soup with firm tofu and wakame.

I had this meal, accompanied by white wine, on a Friday evening after a good workout at the gym. I was very happy.

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Bok choy and pork

Bok choy and pork

Bok choy and pork

This stir fry, wonder of wonders, doesn’t have soy sauce. The seasoning is just garlic, chicken broth, and potato starch. I stuck with just the bok choy and onions, but Yusuke does enjoy meat from time to time, so I let him cook it! And of course, we also had miso soup with meal, the “hearty” version with carrots, potatoes, and white onions.

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