Mari's Homemade Cooking Recipes

How to Make Miso-marinated Pork

Red miso (hatcho miso) has a very strong flavor. It’s sometimes compared to Vegemite or Marmite, and so some people don’t like to use it for miso soup. However, the strong flavor goes really great with pork given that pork also has a strong flavor.

Note: if you can’t find red miso, you can use 200 grams of brown miso instead.

• Ingredients:
• 4 cuts tonkatsu pork
• Pinch of salt
• 100 grams red miso (hatcho miso)
• 100 grams brown miso
• 4 tablespoons sake
• 4 tablespoons mirin
• 4 tablespoons sugar
• 3 tablespoons honey

Mari's Homemade Cooking Recipes

How to make Mashoom Dashi

• Ingredients:
• 30 grams of dried shiitake mushrooms (Chinese black mushroom)
• 1 liter of water

Step 1: Soak the dried mushrooms in water and place them in the fridge for 24 hours. For the best avor, don’t use hot water.

Mari's Homemade Cooking Recipes

How to Make Tebasaki no Amakara-ni (Chicken wings with sweet soy sauce)

How to Gyoza (Japanese pan-fried dumplings)
餃子

Ingredients:

• 200g of ground meat
• 2 bundles of Chinese chives
• 6-10 leaves of cabbage
• 2 pieces (about 30g) of grated ginger
• 2 cloves of grated garlic
• 1 tablespoon of oyster sauce
• 2 tablespoons of sake
• 2 tablespoons of soy sauce
• 2 tablespoons of sesame oil
• 2 packs of dumpling skin

How to Kusa-Mochi (Japanese Mugwort Monchi with Anko)
草もち

Ingredients:

• 200g of joshinko (fine rice flour)
• 20g sugar
• 200cc warm water (adjust the amount depending on the humidity)

How to make Tonkatsu (Pork Cutlet)
とんかつ

Ingredients (4 servings):

• 4 center cut pork chops
• Salt and pepper
• 1 cup of panko (Japanese breadcrumbs)
• 1 egg, beaten
• Flour
• Vegetable oil for frying
• Tonkatsu sauce
• Shredded cabbage

TEMPURA is fried vegetables and fish battered with flour and eggs. The typical ingredients of tempura are the white fish called kisu, shrimp, sweet potato, renkon (Japanese lotus root) and other vegetables. There are two main streams of tempura depending on the area in Japan. Fish tempura was developed in the Kanto region of Eastern Japan by using fresh fish caught in Tokyo Bay, while vegetable tempura was developed around the southern-central region of Kansai and cities like Kyoto. As you may expect, Kanto and Kansai have different ways to cook tempura. For example, Kanto people fry the batter in the sesame oil. The batter includes eggs and is fried to a brown color. They use sesame oil to remove the odor of the fish. When they eat tempura, they use tentsuyu, a salty and sweet Japaense sauce made from soy sauce, sake and soup stock. Kansai people fry the batter in sunflower oil. The batter doesn’t contain eggs and is fried to a white color. Because they are used to eating vegetable tempura, they don’t use tsuyu sauce. They only add salt to take advantage of the natural flavor of the vegetables themselves. Tempura both fish and vegetable – is one of the most popular Japanese foods in Japan and around the world. Where did the name tempura come from? There are various views. But tempura most likely stems from “tempero,” a Portuguese word for seasoning or cooking.

Ingredients
• 250g of sliced pork or beef
• Lettuce
• 1 tablespoon of soy sauce
• 1 tablespoon of mirin
• 1 tablespoon of miso
• 1/2 tablespoon of sake

Meat filling

Ingredients
• 250g of sliced pork or beef
• Lettuce
• 1 tablespoon of soy sauce
• 1 tablespoon of mirin
• 1 tablespoon of miso
• 1/2 tablespoon of sake