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…
Happosai (八宝菜) is another Japanese Chinese dish similar to Yasaiitame stir-fry vegetables. Various vegetables, seafood, and pork are braised in a gooey savory sauce. It is a wonderful entree for dinner or a hearty lunch over rice.
Pork Shabu Shabu is a Japanese hot pot dish with thinly sliced pork and vegetables. Meat and vegetables are cooked in a simple Kombu broth and dipped and eaten with Ponzu Sauce. Pork Shabu Shabu is an easy but wonderful dinner when coming back home from the chilly outside. Shabu Shabu usually indicates a Japanese…
Tonkatsu (トンカツ) is one of the most beloved western style Japanese foods called yōshoku (洋食). It is a pork loin breaded with flour, egg, and Panko (bread crumbs), then deep fried. It’s not the healthiest Japanese food, but it is rather a comfort food which everybody can’t get enough of.
Hire Katsu is a kind of Tonkatsu pork cutlet using a different cut of pork, tenderloin. Hire (“hee-ray”) means Fillet in Japanese, and smaller tenderloin fillet pieces are breaded and deep-fried to make this dish. Hire Katsu is very tender bite-size fried pork, and it is a popular item at Tonkatsu restaurants in Japan.
Buta Don is stir-fried pork seasoned with a soy sauce-based sauce over Steamed Rice. Strong soy-garlic flavor and plenty of fat from pork make this dish rich and fulfilling, and it is very easy to make. Buta Don is a great one-bowl dish for hungry teenagers (and anybody else!) who want to eat good food…
Subuta is a Japanese version of Sweet and Sour Pork, the famous Chinese dish in the US. Deep fried crispy pork coated in a thick sweet vinegary sauce is one of the most appealing Chinese foods for a lot of people. Japanese Sweet and Sour Pork, Subuta has much less batter around the meat, and…
Nikumiso (肉味噌) is braised ground pork seasoned with Miso paste. The ginger and garlic in the dish give a wonderful aroma to it. Even though the red Miso used here is saltier and has a stronger taste than regular Awase (mixed) Miso, the sweetness of onions mellows it out. Nikumiso is not a main dish,…
Kimchi Nabe (キムチ鍋) is a hot pot dish popular in winter in Japan. That’s right, it is Kimchi in Nabe just like the Korean hot pot dish, Kimch Jjigae. Kimchi Nabe has been popular in Japan for a long time, and evolved as their own version of Kimch Jjigae. It is mildly spicy, but it is…
Tonteki is sauteed pork loin with a garlicky savory brown sauce. This hearty but reasonable B-class gourmet dish started in Yokkaichi city in Mie prefecture originally, but gradually spread to other parts of Japan. Tonteki means pork (ton) steak (teki), and its origin is interestingly at a Chinese restaurant in Yokkaichi city in the 1960s. …