| food | Food type | Main Ingredients | Take time | Serve |
| Japan | Mala Hot Pot and Shabu Pork BBQ | pig | 20 minutes | 4 places |
ingredient
- 60 grams of Aero brand soybean oil
- 20 grams minced garlic
- 200 grams of sliced pork belly
- 200 grams of sliced pork loin
- 200 grams of sliced pork neck
- 300 grams sliced beef
- 5 slices of carrot, cut into thin slices
- 100 grams sliced onion
- 20 grams sliced shiitake mushrooms
- 60 grams bean sprouts
- 200 grams of Chinese cabbage kimchi
- 1 block of frozen udon, Aero brand (boiled)
- 800 grams of cooked Japanese rice, Aero brand
- 200 grams of yakiniku sauce
- 600 grams of hydroponic lettuce for wrapping
- 50 grams of sliced garlic
- 50 grams of sliced green chili peppers
- Shredded seaweed (topping)
- Chopped green onions (for garnish)
- Roasted white sesame seeds (to sprinkle on top)
- 1.5 liters of soy sauce (yakiniku sauce ingredient)
- 1 kg white sugar (yakiniku sauce ingredient)
- 150 g peeled onion (yakiniku sauce ingredient)
- 150 g peeled red apple (yakiniku sauce ingredient)
- 10 grams peeled ginger (yakiniku sauce ingredient)
- 1 clove of Chinese garlic, peeled (yakiniku sauce ingredient)
- 1 tablespoon miso (yakiniku sauce ingredient)
- 2 tablespoons sake (yakiniku sauce ingredient)
- 1 tablespoon seven-color chili powder (yakiniku sauce ingredient)
- 2 tablespoons roasted white sesame seeds (yakiniku sauce ingredient)
- 2 tablespoons sesame oil (yakiniku sauce ingredient)
Preparation
Yakiniku sauce
Prepare ingredients for serving
Yakinikudon (grilled beef on rice)
Yakiniku (grilled pork, grilled beef, wrapped in vegetables and kimchi)
Yaki Kimuchi Udon (Kimchi Stir-Fried Udon)
- Blend the onion, apple, ginger and garlic until smooth. Gradually add the soy sauce, a little at a time.
- Mix all the remaining ingredients and bring to a boil just until the sugar dissolves.
Prepare ingredients for serving
- Arrange the pork and beef on a plate and arrange the salad greens beautifully.
- Arrange the stir-fry vegetables (minced garlic, carrots, onions, mushrooms, and bean sprouts in a bowl).
- Place kimchi, boiled udon, lettuce for wrapping, garlic, chili, seaweed, spring onion, white sesame seeds in separate bowls.
- Put oil and yakiniku sauce into a squeeze bottle.
- Scoop rice into a Japanese bowl with a lid.
- Serve by placing a gas cylinder stove, a Korean pan, and a spatula and tongs.
Yakinikudon (grilled beef on rice)
- Add oil to a pan, stir-fry the onion and beef until cooked. Add the yakiniku sauce and stir-fry until well combined.
- Place on top of Japanese rice and garnish with seaweed, spring onion and roasted white sesame seeds.
Yakiniku (grilled pork, grilled beef, wrapped in vegetables and kimchi)
- Pour a small amount of yakiniku sauce over the pork and meat and grill in a pan until cooked.
- Eat by wrapping it in lettuce leaves, eat with kimchi, sliced garlic, green chili, and pour a little yakiniku sauce.
Yaki Kimuchi Udon (Kimchi Stir-Fried Udon)
- Add oil to a pan, add garlic and stir fry a little, add kimchi and stir fry for 15 seconds.
- Add pork or beef and stir-fry until 50% cooked. Add carrots, onions, mushrooms, and bean sprouts and stir-fry until almost cooked.
- Add udon noodles, then 40 grams of yakiniku sauce and stir-fry until well combined.
- Arrange on a plate and garnish with seaweed, spring onion and white sesame seeds.
