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This is a past article published in Hiragana Times. Each Japanese paragraph is followed by its English translation or vise versa, and furigana are placed above each kanji to make Japanese study even easier. [Magazine Sample] [Subscription Page]

Kuwa-yaki Pork

[From March Issue 2011]

Ingredients [Serves 2]

  • 160g (4~5mm thick) pork loin slice
  • 1+1/2 tbsp potato starch
  • 1 tbsp cooking oil

sauce

  • 1/2 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp mirin (sweet rice wine for cooking)
  • 1 tbsp sake (cooking wine)

side dish

  • 80g green asparagus
  • 80g pumpkin
  • 1 tbsp cooking oil

Kuwa-yaki

Originally made by farmers who cooked wild fowl on their kuwa (or hoe) as they worked their fields. While chicken is most common for this recipe, pork is also very tasty.

1. Asparagus: cut off roots and hard skin then slice diagonally into 5cm pieces, pumpkin: cut into 7~8mm thick wedges, sauce: mix ingredients (sugar, soy sauce, mirin, and sake), pork: lightly powder with potato starch, shaking off any excess.

2. Stir-fry asparagus and pumpkin separately, each in 1/2 tbsp cooking oil, then set them aside.

3. Heat 1 tbsp of cooking oil in a pan then fry pork over medium heat until brown on both sides.

4. Pour sauce over pork.

5. Dress pork with sauce and turn off heat before sauce thickens.

6. Serve on a plate with vegetables on the side.


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