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
- 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.