Monday, June 24, 2013

Ginger Pork

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Here is an easy recipe that is tasty and flavorful.  You can serve it over sauteed greens like kale, spinach, boy choy or nappa.  The sauce has three main ingredients, so is simple to make.  It resembles ginger beef in taste.  I hope you will try it.

3 T soy sauce
2 T mirin
1 T finely grated fresh ginger
1-2 T vegetable oil
3/4 lb. pork chops (2)
Chopped kale, spinach, boy choy or nappa
1-2 cloves garlic, finely chopped

Mix the soy sauce, mirin and ginger together; pour over the pork chops and marinate for 20 min.  Saute the kale and garlic for 4-5 min. in oil in a large frying pan until the kale is tender, then season with salt and pepper to taste.  Place the kale on a serving platter.  Saute the pork chops in its marinade over medium high heat for 3-4 min. per side until done.  Do not overcook as it will dry out.  If the sauce evaporates, add a little water to the pan.  Let the pork rest a couple minutes after cooking before slicing.  Place the sliced pork over the kale, and pour remaining sauce over all.  Delicious.

Layered Mochiko Manju

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I am a big fan of pre-made koshi an which is sweetened red bean paste used in Japanese pastries.  It comes perfectly sweetened and ready to use.  This layered dessert is simple to make and turns out so flakey with just the right amount of sweetness.  It has become one of my favorite desserts.  It tastes great with a cup of hot tea.

Ingredients:
1 lb. butter (4 sticks)
1 cup sugar
3 cups flour
2 cups mochiko flour
1/2 tsp. salt
2 packages Shirakiku sweetened red bean paste - Koshi an (fine)

Grease a 9"x12" pan.  Using an electric mixer, cream the butter and sugar for 5-8 minutes until fluffy.  Add the flour, mochiko and salt, and mix until blended.  Dough will be crumbly.  Divide dough in half.  Press one half of the dough into the pan.  Spread the two packages of sweetened red bean paste on top of the crust.  Sprinkle the remaining dough on top.  Bake 350 degrees for 30 min.; turn the oven down to 325 degrees and bake for another 25-30 min.  Cool before cutting.