Nikumiso is simple and satisfying Isakaya dish of ground meat and miso that I discovered in Kagoshima. It is fast to prepare and great as a dip for raw vegetables or on top of cold or hot noodles. Continue reading Nikumiso
For this dish, the meat is sliced very finely and briefly marinated, this works superbly well with lower grade cuts of pork and beef. A fast and satisfying dish. Continue reading yakiniku pan-fry
This is a staple dish of Japanese cuisine that is a bit of work but well worth it. You have to start one day in advance but you get several dishes out of it in the process.
There is a multitude of recipes for this on the internet that are all confusingly different. The following is compiled from different ones. Continue reading Buta no Kakuni – Japanese braised meat
This delicious Vietnamese dish has more garlic in it than anything else I cook. You can of course vary the vegetable component.
500 green beans, cut into short lengths
12 – 16 cloves garlic, finely chopped
6 – 9 fresh hot chillies (to your own taste), finely chopped
5 tb oil
275 g lean pork, minced
1/2 tsp paprika
1 tb brown sugar or palm sugar
3 tb fish sauce
300 ml water
Put oil in a wok over medium-high heat, add garlic and chillies and stir-fry until golden. Add pork, stir-fry until no longer raw, add remaining ingredients. Cook about 8 mins until beans are tender and water largely absorbed.
Mango, cashew nuts and basil can be added to this.
From: Madhur Jaffrey Far Eastern Cookery