Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, atsuage and ground pork in sweet and spicy sukiyaki sauce. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Atsuage and Ground Pork in Sweet and Spicy Sukiyaki Sauce is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Atsuage and Ground Pork in Sweet and Spicy Sukiyaki Sauce is something that I have loved my whole life.
I like fried tofu deeply marinated in sukiyaki sauce. I thought up a recipe where the sukiyaki sauce played a supporting role to the leading tofu using age. Both the atsuage and ground pork already have plenty of oil.
To get started with this recipe, we have to first prepare a few components. You can cook atsuage and ground pork in sweet and spicy sukiyaki sauce using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Atsuage and Ground Pork in Sweet and Spicy Sukiyaki Sauce:
- Get 1 packages Sliced Atsuage (6-pack)
- Get 150 grams Ground pork
- Take 1 Green onions
- Get 200 ml ★Water
- Take 3 tbsp ★Soy sauce
- Take 1 1/2 tbsp ★Sugar
- Prepare 1 tbsp ★Mirin
- Make ready 1 tbsp ★Sake
- Get 2 tsp ★Bonito soup stock powder
- Take 2 tbsp ◆Katakuriko
- Get 2 tsp ◆Water
Serve with white or brown rice. Stir the soy sauce, unagi sauce, paprika, mirin, and coconut extract into the vegetable mixture; bring to a simmer. Add the pork cubes and chicken stock; return to a simmer. Sukiyaki is one of the most popular hot pot dishes in Japan.
Instructions to make Atsuage and Ground Pork in Sweet and Spicy Sukiyaki Sauce:
- Cut the atsuage in half, fry without oil in a Teflon pan (use a slightly deep pan), and lightly brown each side. Put them on a plate for the time being after browning.
- Fry the ground pork in the same pan without using oil, add ★ to the atsuage, reduce to low heat, and use aluminum foil as a droplid to cover, and boil for about 5 minutes.
- Add the water-dissolved katakuriko from ◆ stirring it in. It is finished once it thickens. Serve on plates, and garnish with green onions cut into small pieces.
- The atsuage I used.
It has a sweet and salty flavor a little bit like teriyaki sauce, but with beef and vegetable Although Sukiyaki is a Japanese "national" food like sushi, it is different by region. In eastern Japan (Kanto), they use a premixed sauce called "Warishita". recipes. Mabodon (Tofu and Minced Pork in Spicy Sauce). Mabodon is one of those dishes that looks complicated but really isn't. The flavors are also a little different - think of the classic Japanese mabodon but with a punch of sweet and sour.
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