Meat in Japanese: recipe, cooking secrets

Many of us are absolutely sure that the basis of Japanese cuisine consists of fish and seafood dishes. However, in fact, the menu of the population of this state is much broader and more diverse than it seems at first glance. The indigenous people of this country are happy to eat pork, beef and all sorts of vegetables. In today's article, you will find not one simple and interesting meat recipe in Japanese.

General recommendations

For the preparation of such dishes, any kind of meat is suitable. But most cooks use lean pork or beef. Meat must be fresh and high quality. It is extremely undesirable to acquire a piece that was previously subjected to repeated freezing or improper storage. The freshness of meat can be judged by its appearance. A good tenderloin has a uniform shade without foreign impurities. Such a meat should not have a specific unpleasant odor, and when pressed it should restore the original shape as quickly as possible.

To make the pork or beef more juicy, it is cut across the fibers. Prepare meat in Japanese with the addition of sesame, soy sauce and aromatic spices. Sometimes such dishes include garlic, potatoes, zucchini, onions and other vegetables. From this, the taste of the prepared meat becomes more saturated.

Option with Bulgarian pepper

According to the technology described below, a very tasty and nutritious dish is obtained. It consists of lean beef and several varieties of vegetables. Therefore, it is ideal for both the senior and the younger generation. To cook fragrant meat in Japanese, you will need:

• 900 grams of beef pulp.
• A pair of onion bulbs.
• 5 tablespoons of sesame seeds.
• A pair of sweet bell peppers.
• ½ fork of cabbage.
• Soy sauce, carbonated mineral water and lean oil.

Process description

This meat is prepared with sesame and vegetables for a very simple technology. But to begin the process better the night before. To do this, washed and cleaned from the films, beef is placed in a three-dimensional pan, filled with mineral carbonated water and left for eight hours. After this time, the meat is dried with disposable towels and cut across the fibers in thin strips. Then the beef is laid out on a hot frying pan, smeared with a small amount of lean oil and soy sauce, and fry.

As soon as a ruddy crust appears on the surface of the pieces of meat, onions are added to them. A couple of minutes later, the same sesame is sent. Almost immediately after the sunflower seeds, chopped Bulgarian peppers are added to the frying pan with fried meat and onions. Almost immediately after that, a thinly chopped cabbage is spread over to the ready-made beef and waited for when it becomes soft. Serve this dish in a hot form. As a garnish usually used boiled potatoes.

Variant with zucchini

According to this recipe, you can cook a tasty and satisfying dish relatively quickly and without much trouble. It can be an excellent option for a family dinner and dinner. But as in the composition of this meat in Japanese with vegetables there is a little alcohol, it is undesirable to give to small children. To prepare it you will need:

• Kilo beef.
• 5 potatoes.
• 3 young zucchini.
• 170 milliliters of soy sauce.
• A couple tablespoons of sugar.
• 50 milliliters of vodka (sake).
• A teaspoon of salt.
• 3 cloves of garlic.
• A couple of teaspoons of sesame seeds.
• A pinch of black ground pepper.

Sequencing

Washed and dried meat is cut into long slices across the fibers. Then it is sent to a heated frying pan, smeared with a small amount of vegetable oil, and fry until a golden crust appears. Stir fried pieces and sprinkle with ground pepper and sugar. Then they are filled with soy sauce and sake.

Following the alcohol in a frying pan spread the cubes of potatoes, and after five minutes - chopped zucchini and chopped garlic. The dish is covered with a lid and left to cook at minimum heat. After half an hour stew in Japanese style in soy sauce sprinkle with sesame and after five minutes remove from the plate. Serve this dish with slices of fresh cucumber.

Option with carrots and yogurt

This original dish of oriental cuisine is cooked in a rather unusual way. Therefore, this recipe will certainly interest those who want to surprise their relatives or friends. To make such meat in Japanese, look in advance if you have everything you need at hand. In this case, you will need:

• 400 grams of lean pork.
• 500 milliliters of kefir.
• A couple of cloves of garlic.
• A teaspoon of soda (without a slide).
• Pair of chicken eggs.
• Average carrot.
• A pair of small potatoes.
• Onion bulb.
• Salt, flour, spices and lean oil.

Algorithm of preparation

Washed and dried meat is cut into centimetric cubes and cleaned to the side. In a separate bowl, combine kefir, soda, eggs and salt. There also pour sifted flour. As a result, you should get enough liquid dough, the consistency of which resembles that suitable for frying pancakes.

In the resulting mass add chopped garlic and chopped pork. There also spread pre-grated vegetables. All is well mixed and spooned into warmed lean oil. Preparing fried meat with onions in a frying pan for several minutes on each side.

Option with ginger

The following recipe gives a very tasty and soft pork with a rich spicy aroma. It is prepared according to extremely simple technology. Therefore, with this task can easily cope with any newcomer who does not own specific culinary skills. In order to feed your households with hearty meat in Japanese, go to the store beforehand and buy all the necessary ingredients. You must have at your disposal:

• A teaspoon of dried garlic.
• Half a pork tenderloin.
• A teaspoon of sugar.
• 5 tbsp. L. Soy sauce.
• A tablespoon of starch.
• Vegetable oil.
• A teaspoon of ground coriander.
• 1 tsp. Dried ginger.

Technology of preparation

Pork is thoroughly washed under a stream of cool running water, dryed with disposable kitchen towels and cut into approximately equal pieces about one and a half centimeters thick. Then the meat is covered with a food film and lightly beaten with a special hammer.

In a separate bowl, combine coriander, garlic, ginger and granulated sugar. All this is filled with soy sauce and lightly shaken with an ordinary fork. The resulting marinade is loaded with chopped pieces of pork and leaves them no less than three hours. Ideally, the meat should lie in such a sauce all night. During this time it will have time not only to soak up the aromas of ground spices, but will also become softer.

The marinated pork is spread on a hot frying pan, at the bottom of which there are already few any vegetable oils, and fry for a few minutes on each side. Stirred pieces are removed from the fire and placed on a beautiful flat plate lined with lettuce leaves. Give such meat only when hot. It fits perfectly with almost any garnish. But most often pickled fried pork in Japanese style is served with boiled friable long-grain rice, boiled potatoes or fresh seasonal vegetables.