Tag Archives: soy sauce

Pork Ramen

Pork Ramen

Serves 4

1 pork fillet (I’d give you a weight but I threw away the package.  Mine was about 6″)
sesame oil
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!

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Filed under Easy, Japanese, Mains

Nikuman Recipe

Nikuman

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!

Makes 10

For the dough:
300g bread or plain flour
40g sugar
10g baking powder
4g fast action yeast
pinch of salt
40ml milk
100ml water
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.

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Filed under Breads, Japanese, Moderately easy

Spicy Japanese Beansprout Salad Recipe

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!

Spicy Japanese Beansprout Salad

Serves 4

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.

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Filed under Easy, Japanese, Starters