Many of us are absolutely sure that the basis of Japanese cuisine is fish and seafood dishes. However, in fact, the menu of the population of this state is much broader and more diverse than it seems at first glance. Indigenous people in this country are happy to eat pork, beef and all kinds of vegetables. In today's article, you will find more than one simple and interesting Japanese meat recipe.
General recommendations
Any kind of meat is suitable for preparing such dishes. But more often than not, cooks use lean pork or beef. The meat must be fresh and high quality. It is highly undesirable to purchase a piece that has previously been subjected to repeated freezing or improper storage. The freshness of meat can be judged by its appearance. A good tenderloin has a uniform shade without extraneous inclusions. Such meat should not emit a specific unpleasant odor, and when pressed, it should restore its original shape as quickly as possible.
To make the pork or beef more juicy, it is cut across the fibers. Prepare meat in Japanese with the addition of sesame seeds, soy sauce and aromatic spices. Sometimes garlic, potatoes, zucchini, onions and other vegetables are added to the composition of such dishes. From this, the taste of the finished meat becomes more saturated.
Option with bell pepper
Using the technology described below, a very tasty and nutritious dish is obtained. It consists of lean beef and several varieties of vegetables. Therefore, it is ideal for both the older and younger generations. To make Japanese flavored meat, you will need:
- 900 grams of beef flesh.
- A pair of onions.
- 5 tablespoons of sesame seeds.
- A pair of sweet bell peppers.
- ½ fork of white cabbage.
- Soy sauce, carbonated mineral water and vegetable oil.
Process description
This meat is prepared with sesame seeds and vegetables using a very simple technology. But it's better to start the process the night before. To do this, the beef washed and cleaned from films is placed in a volumetric pan, poured with mineral sparkling water and left for eight hours. After this time, the meat is dried with disposable towels and cut across the fibers into thin strips. Then the beef is spread on a hot frying pan, greased with a small amount of vegetable oil and soy sauce, and fried.
As soon as a brownish crust appears on the surface of the pieces of meat, onion rings are added to them. A few minutes later, sesame is sent there. Almost immediately after the seeds, chopped bell peppers are added to the pan with fried meat and onions. Almost immediately after that, finely chopped cabbage is spread to the almost finished beef and waiting for it to become soft. Serve this dish hot. Boiled potatoes are usually used as a side dish.
Zucchini option
According to this recipe, a tasty and satisfying dish can be prepared relatively quickly and without much hassle. It can be a great option for family lunch and dinner. But since there is a bit of alcohol in the composition of this meat in Japanese with vegetables, it is undesirable to give it to small children. To prepare it, you will need:
- A kilo of beef.
- 5 potatoes.
- 3 young zucchini.
- 170 milliliters of soy sauce.
- A couple of tablespoons of sugar.
- 50 milliliters of vodka (sake).
- A teaspoon of salt.
- 3 cloves of garlic.
- A pair of teaspoons of sesame seeds.
- A pinch of ground black pepper.
Sequencing
Washed and dried meat is cut into long slices across the fibers. Then it is sent to a heated frying pan, greased with a small amount of vegetable oil, and fried until a golden crust appears. The browned pieces are salted and sprinkled with ground pepper and sugar. Then they are poured with soy sauce and sake.
Following the alcohol, put the cubes of potatoes in the pan, and after five minutes - chopped zucchini and chopped garlic. The vessel is covered with a lid and left to cook over minimal heat. After half an hour, the Japanese stew in soy sauce is sprinkled with sesame seeds and five minutes later removed from the stove. Serve this dish with slices of fresh cucumber.
Option with carrots and kefir
This original dish of oriental cuisine is prepared in a rather unusual way. Therefore, this recipe will certainly interest those who want to surprise their family or friends. To make such meat in Japanese, look ahead to see if you have everything you need on hand. In this case, you will need:
- 400 grams of lean pork.
- 500 milliliters of kefir.
- A pair of cloves of garlic.
- A teaspoon of soda (without a slide).
- A pair of chicken eggs.
- Medium carrot.
- A pair of small potatoes.
- Onion.
- Salt, flour, spices and vegetable oil.
Cooking algorithm
Washed and dried meat is cut into centimeter cubes and removed to the side. In a separate bowl combine kefir, soda, eggs and salt. Sifted flour is poured there. As a result, you should get a fairly liquid dough, the consistency of which resembles that which is suitable for frying fritters.
Chopped garlic and chopped pork are added to the resulting mass. Pre-grated vegetables are laid there. All is well mixed and a spoon is sent to the warmed vegetable oil. Preparing fried meat with onions in a pan for several minutes on each side.
Ginger variant
According to the recipe below, it turns out very tasty and soft pork with a rich spicy aroma. It is prepared using an extremely simple technology. Therefore, any beginner who does not own specific culinary skills can easily cope with this task. To feed your household with hearty Japanese meat, go to the store in advance and purchase all the necessary ingredients. At your disposal must be:
- A teaspoon of dried garlic.
- Half a pork tenderloin.
- A teaspoon of sugar.
- 5 tbsp. l soy sauce.
- A tablespoon of starch.
- Vegetable oil.
- A teaspoon of ground coriander.
- 1 tsp dried ginger.
Cooking technology
The pork is thoroughly washed under a stream of cool running water, wiped dry with disposable kitchen towels and cut into approximately the same pieces about one and a half centimeters thick. Then the meat is covered with cling film and lightly beaten with a special hammer.
Coriander, garlic, ginger and granulated sugar are combined in a separate bowl. All this is poured with soy sauce and slightly shaken with an ordinary fork. The resulting marinade is loaded with chopped pork pieces and left for no less than three hours. Ideally, the meat should lie in such a sauce all night. During this time, it will not only have time to soak well in the aromas of ground spices, but also become softer.
The marinated pork is spread on a hot frying pan, at the bottom of which there is already a bit of any vegetable oil, and fried for several minutes on each side. The browned pieces are removed from the heat and placed on a beautiful flat plate lined with lettuce leaves. Such meat is served only in hot form. It goes well with almost any side dish. But most often, pickled fried pork is served in Japanese with boiled friable long-grain rice, boiled potatoes or fresh seasonal vegetables.