105 pork with mirin sauce Recipes

peanut oil or olive oil, divided, kosher salt, divided, boneless pork loin chop , cut into 1/2-inch pieces, chopped carrot, chopped celery, chopped green onion bottoms (white part ), minced garlic, minced peeled fresh ginger, cooked, chilled long-grain brown rice, egg, mirin, lower-sodium soy sauce, dark sesame oil, freshly ground black pepper, fresh bean sprouts, canned diced water chestnuts, rinsed and drained, chopped green onion tops

steamed rice, vegetable oil (for frying ), boneless pork chops, pounded thin, salt & pepper, flour, egg, beaten, japanese breadcrumbs (panko), dashi broth or 1 cup water, soy sauce, sugar, mirin, eggs, beaten, green peas

centre cut pork chops, egg, lightly beaten, breadcrumbs or japanese panko, oil, dashi stock, soy sauce, mirin, sugar, sake, onion , thinly slice, shitake mushrooms, sliced, eggs, beaten, japanese short grain rice, cooked

ground pork, lettuce, finely chopped, carrots, finely grated, sake, salt, beaten egg, cornflour, sesame oil (optional), water, sake, mirin, caster sugar, light soy sauce, cornflour

mirin (sweet rice wine), balsamic vinegar, reduced-sodium soy sauce, fresh basil leaves, chopped bok choy, minced fresh cilantro, minced fresh gingerroot, chopped green onion, oyster sauce, toasted sesame oil, ground pork, wonton wrappers, toasted sesame oil

pork cutlets or 1/2 lb chicken cutlet, basmati rice, onions, sliced, chicken broth, mirin, soy sauce, sugar, ginger, eggs, beaten, flour, kosher salt, pepper , to taste, panko breadcrumbs, oil, chopped scallion (to garnish )

chopped cucumber, seeded if large, sliced green onion, chopped carrot, rice vinegar, mirin (japanese rice wine), white sugar, ground pork, tamari soy sauce, toasted sesame oil, mirin (japanese rice wine), grated fresh ginger, chili-garlic sauce, fish sauce, hamburger buns with sesame seeds, chopped fresh basil (optional), chopped fresh mint (optional)

cabbage, chopped, ground pork or 6 oz ground beef (or combination of both), japanese soy sauce, sesame oil, mirin (japanese rice wine) or 1 tsp sherry wine, green onion, minced, grated ginger, dried black mushroom , soaked in 2 tb water, peanut oil, water, gyoza skins or 1 package wonton wrapper, japanese soy sauce, rice wine vinegar, sesame oil

canola oil, boneless pork loin (cut into strips), heads baby bok choy, carrots (sliced ), shoyu (or soy sauce), mirin, garlic clove, pressed, ginger, grated, red pepper flakes, cold water, cornstarch

ground pork, cornstarch, dry sherry, light soy sauce, chinese rice wine or 1 tbsp mirin, garlic cloves, minced, ginger, peeled minced, wonton wrappers, egg, beaten, kosher salt , to taste, sichuan red chili oil, plus more for serving (hong you), chinkiang vinegar, plus more for serving

canned low-sodium chicken broth or homemade stock, soy sauce, rice-wine vinegar, mirin, minced fresh ginger, garlic, minced, asian sesame oil, sugar, salt, spaghettini, chinese cabbage , cut into 2-inch pieces, firm tofu, cut into 3/4-inch cubes, pork loin chop, cut into 1/8-inch slices about 1/2 inch wide and 1 1/2 inches long, scallions including green tops, sliced

kosher salt, smoked salt, black peppercorns, bay leaf, honey, tea bags black tea, bone-in pork chops, toasted sesame oil, low-sodium soy sauce, white wine, orange , zested and juiced, mirin, grated fresh ginger, honey, salt and pepper

uncooked cellophane noodles (bean threads), boiling water, green onions, lean ground pork, soy sauce, divided, vegetable oil, minced peeled fresh ginger, chile paste, garlic cloves, minced, sliced leek, shredded carrot, mirin (sweet rice wine), divided, low-salt chicken broth, sugar, dark sesame oil

pork spareribs , membrane removed, soy sauce, minced fresh garlic, peeled and minced fresh ginger, chili powder, fresh coarse ground black pepper, salt, chopped fresh cilantro leaves, tomato sauce, brown sugar, minced yellow onion, white vinegar, honey, minced fresh garlic, a-1 steak sauce or 1 tbsp hp steak sauce, liquid smoke, chili powder, cracked black pepper, cumin, dry mustard, cinnamon sticks, soy sauce, orange , juice of, mirin (japanese sweet rice wine), water, brown sugar, minced fresh garlic, minced fresh ginger

pork roast, water, umeboshi (pickled plum available at asian markets), leek (just the tops are needed), fresh ginger, sliced, dark soy sauce, sugar, mirin, sake, star anise (not a whole pod)

unsweetened coconut milk, orange juice, minced thai basil leaves, green onions, minced, indian curry powder, mirin, oyster sauce, chili sauce (recommended : sriracha), freshly minced mint leaves, ground pork, freshly minced cilantro leaves, green onion, minced, oyster sauce, hoisin sauce, mirin, minced ginger, gyoza wrappers, cornstarch, canola oil

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

yellow onion , julienne, green pepper , juilenne, red pepper , juilenne, cabbage, shaved, cooked japanese noodles or 2 lbs capellini, sliced pork or 3/4 lb sliced chicken or 3 large portabella mushrooms, yakisoba sauce or 8 oz stir-fry sauce, soy sauce, mirin, worcestershire sauce (use vegetarian worcestershire for vegetarian version), rice vinegar, sugar