1 pork fillet (I’d give you a weight but I threw away the package. Mine was about 6″)
1 tbsp chilli flakes
1 tbsp sesame seeds
1 tsp mixed spices
1 litre chicken stock*
1 clove garlic, bruised (press down on it with the flat of your knife)
1 chilli, cut in half
1″ chunk ginger root, cut into smaller chunks
3 pak choi
2 packets instant miso (Mine has tofu in it too)
5 tbsp soy sauce
2 bundles of ramen noodles if you can find them or 2 nests of egg noodles if you can’t
1 carrot cut into matchsticks or julienned
1/2 can bamboo shoots (select the best looking ones)
2 hard boiled eggs
– Heat the oven to Gas mark 7.
– Drizzle sesame oil oven the base of an oven proof dish then put in the chilli flakes mixed spices and sesame seeds.
– Roll the pork fillet in this until it is coated all over.
– Leave it to stand for about 10 minutes to absorb the flavours and then roast it for 25 minutes.
– Let the meat stand for 10 minutes then slice into thin slices.
– Take the chicken stock and add the garlic, chilli and ginger. Bring to the boil in a large pan for 5 minutes.
– Fish out the bits so you’re left with a clear stock.
– Slice the pak choi into quarters and cook in the stock for 7 minutes. Drain and put 3 quarters in each bowl.
– Add the instant miso and soy sauce to the stock. Stir until it’s combined.
– Cook the noodles as per the packet instructions then divide equally between the bowls.
– Divide the carrots, bamboo shoots, half a boiled egg** and sliced pork between the bowls.
– Arrange everything nicely then ladle the stock over the top.
– Serve with a dash of chilli oil.
* See next post for how to make chicken stock from scratch.
** Obviously you see no hard boiled egg in that photo. That is because they are still sitting in the fridge. I forgot them, oops!
Aesthetically pleasing they are not yet but my technique will improve with practice… I hope. That or I’ll just start placing them seam down. It’s supposed to be a sort of pinch and twist motion but I obviously haven’t mastered this yet!
For the dough:
300g bread or plain flour
10g baking powder
4g fast action yeast
pinch of salt
15g vegetable shortening (Trex)
For the filling:
475g minced pork
3 spring onions, chopped
1/2 a can bamboo shoots, chopped
3 tbsp soy sauce
2 tbsp sake
1 tbsp sugar
1/4 tsp salt
1 tbsp sesame oil
– Mix together the dry ingredients in a bowl and make a well in the centre.
– Pour the milk and water into the well and mi well with a spoon until it all combines into a dough.
-Then add the vegetable shortening and knead this into the dough.
– Continue to knead for 5-10 minutes until the dough is smooth and soft.
– Place the dough in a bowl and cover. Put in a warm place for 30-45 minutes or until the dough is doubled in size.
– While you’re waiting mix together all of the filling ingredients in a bowl.
– When the dough has risen knock it down and divide into 10 pieces.
– Keeping the dough you’re not working with covered, roll out the pieces into circles of about 5″.
– Put a large spoonful of filling in the centre of the circle, run a wet finger round the outside of the dough and then pinch and gather together in the centre. Place on a circle of waxed/parchment paper (I actually used flattened bun cases but they stuck). *
– Place in a steamer so that they’re not touching and steam for 15 minutes.
*At this point you can flash freeze them and keep them for later. To cook just defrost and steam as normal.
I’ve had this recipe floating around my desk on a post-it for weeks now and finally remebered to post it. Basically I had beansprouts to use up and didn’t want stirfry. When I was living in Japan and you went to a restaurant you would get a cup of green tea and a little bowl of salady type stuff when you sat down. One of the usual things was this spicy beansprout salad, lovely and refreshing with a bit of a kick. I searched around online and found a few variations on it but nothing seemed quite right so I basically made it up. It worked rather well I think!
1 clove garlic, crushed
3/4 tsp salt
1 tbsp sugar
3 tbsp rice vinegar
1 tbsp japanese soy sauce (kikkoman* is best)
1 tsp sesame oil
1 tbsp sesame seeds
1/2 tsp chilli flakes**
1/4 tsp Tabasco
4 handfulls beansprouts
– Put everything aside from the beansprouts in a medium sized bowl and whisk until the salt and sugar are dissolved.
– Toss the beansprouts in the dressing so they’re nicely coated.
– Put the bowl in the fridge to chill for at least 30 minutes.
– Decant into small bowls as a starter or use as part of a main.
* I cook a lot of Japanese food and you need a lighter soy sauce for this, Kikkoman is the best but it has become harder to find it as some supermarkets have stopped stocking it. If you have a minute then go here and help Bring back Kikkoman! I think Waitrose do an own brand Japanese soy sauce as well as stocking Kikkoman but I don’t live particularly close to one.
**I couldn’t find the chilli flakes so just used a grindy garlic salt and chilli thing I found first. The chilli flakes are mostly for the look, most of the heat comes from the Tabasco.