Beef Rolled Mochi is a dish where Mochi rice cake is wrapped and rolled with thinly sliced beef, then cooked in a sweet and salty Sukiyaki-style sauce. This is an excellent way to repurpose extra Mochi left over from the New Year’s feast.
Pork Chop with Onion Soy Sauce is a sautéed pork chop served with a sauce made from grated onion, seasoned with soy sauce and honey. Pork sauté is a dish where pork is cooked using the sauté method—a short-duration and high-heat cooking technique—widely accepted in Japanese cuisine, influenced by Western-inspired dishes. It is commonly found in Western-style restaurants and cafes in Japan, but it’s particularly popular in home cooking due to its simplicity. When flavored in a Japanese style, Pork sauté becomes a wonderful dinner entree for everyday cooking there. As the onion cooks through, the taste becomes sweet and mild. Combined with soy sauce and honey, it creates a delightful sauce for the meat dish. This dish takes little time to prepare but serves as a substantial main course. Hope you give it a try!
Pork Chop with Onion Soy Sauce
Instructions
- Make onion soy sauce. Grate onion finely. Mix onion, soy sauce, sake, and honey well. Set the mixture aside.
- Make vertical incisions at 1" (2.5 cm) intervals between the lean and fatty parts of the pork chops, creating shallow cuts. Pound the meat a few times with a rolling pin. Season with salt and then lightly coat with flour.
- Heat oil in a frying pan at medium heat. Place the prepared pork and cook for 2-3 minutes. Once browned, turn over, and cook an additional couple of minutes. Remove any excess oil from the pan using a paper towel. Add the onion soy sauce, and cook and stir for another minute.
- Slice into approximately 6 pieces and plate the pork, then spoon the sauce over it. Serve with some vegetables.
Video
Today’s miso soup is made with potato dumplings. Dumpling soups, known as Suiton, are found in many regions in Japan, and the dumplings are usually made from flour and water. Suiton is a simple and hearty dish, loved as comfort food. Here, Suiton dumplings are made with grated raw potatoes. The texture of the dumplings becomes chewy once they are cooked in the soup, and they are delicious. And it’s so easy to make with the ingredients you already have. Add whatever vegetables you have in the fridge; there is no need to shop for this miso soup. It’s warm and filling, making it a perfect dish for cold nights. Hope you try it!
Azuki Gayu (あずき粥), red bean porridge, is a delightful blend of simmered Azuki beans and rice. Unlike ordinary white porridge, it takes on a red hue, and this color has been recognized for its mystical power. It has been used to ward off disasters during house moving or embarking on a journey. Moreover, it holds a special place as a culinary treasure for festive occasions, shrine festivals, and annual events, with a prominent role during Little New Year (January 15th).
This simple salad is made with fuyu persimmon and small radish which are both in season during fall through winter. Known as the national fruit of Japan, persimmons have been loved by the people of Japan for over a thousand years. Persimmons are naturally sweet, and they can be eaten firm or soft after being ripened. For this salad, it’s best to use persimmons that are ripe but still firm.
This potato gratin is made with a delicious creamy Tofu sauce. Typically, gratins feature Béchamel white sauce, but in this recipe, the sauce primarily consists of pureed silken tofu. It offers a healthier alternative with fewer calories while being rich in protein and various nutrients inherent in Tofu. A modest amount of butter and milk, combined with cheese of course, effectively mask the soy flavor of Tofu. Whether scaled up for a crowd in a large baking dish or prepared in a single-serving dish, this versatile dish caters to everyone. Serving it piping hot from the oven is ideal for chilly days. Hope you like it!
Fried Chicken is foreign but an immensely popular food in Japan, and it owes that to the American fast-food giant, Kentucky Fried Chicken (KFC). Fried chicken is different from the Japanese version Karaage for its thick and crispy outer layer. Fried chicken becomes highly in demand in Japan as the Christmas season approaches, leading to long queues forming at restaurants. This unique phenomenon is deeply rooted in the cultural aspects of Christmas celebrations in Japan.
Natto (納豆) is a traditional Japanese food that is made from fermented soy beans. It is packed with nutrients such as vitamins, proteins, and minerals. While there are so many health benefits, Natto is probably among the least favored Japanese foods by non-Japanese people. The texture is slimy, and there is a distinct smell that you may not used to. However, with the right seasonings and flavorful toppings, it becomes so much easier to eat even if you are not familiar with the flavor.
Natto Pasta is a simple dish that is made with spaghetti and Natto. Sticky and slimy texture of the Natto seasoned with soy sauce and olive oil becomes like a thick sauce. Poached egg adds the creaminess, and flavorful toppings such as chopped green onions, shiso leaves, and nori seaweed adds the freshness and texture to the dish. If you can find a package of Natto at a Japanese market in your area, don’t hesitate to get it and try this Natto pasta!
Today’s miso soup is made with frozen seafood mix. Frozen seafood mix are widely available at supermarkets, and they typically include frozen shrimp, squid, and scallop. They are handy to keep in the freezer as we can add to various soup and stir-fried dishes. In this recipe, we also added onion and napa cabbage, but you can use any vegetables you have at home. Hearty and flavorful soup is ready in 15 minutes!