Japanese Pork And Ginger Cabbage Recipes

Steps:

• In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour.
• Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.

Steps:

• Soak the cabbage in ice water for 20 minutes. Drain thoroughly then spin very dry in a salad spinner (or pat with paper towels). Set aside.
• Meanwhile, carefully score the flat sides of the chops with a paring knife at 1-inch intervals, about 1/4 inch deep. Season with kosher salt and pepper.
• Heat 3 inches of oil in a large pot to 350 degrees F.
• Put the flour, eggs and panko in 3 separate shallow bowls. Season the flour with salt and pepper. Dredge each chop in the flour, shaking off the excess; dip in the egg, then dredge in the panko, pressing to help the crumbs adhere.
• Fry the cutlets in a single layer, working in batches if need be, until medium browned (not burnt), 3 to 4 minutes per side. Transfer the cutlets to a wire rack set over a rimmed baking sheet and season immediately with sea salt.
• While the cutlets cook, combine the cabbage with the chives, lemon juice and salt in a large bowl and toss.
• Place each cutlet on a plate; add a pile of the seasoned cabbage and dress with the vinaigrette. Serve right away with some tonkatsu sauce, a smear of Japanese hot mustard on the edge of plate, lemon wedges and bowls of rice on the side, if you like.
• Bring a medium saucepan of water to a simmer. Add the carrots and cook for 1 minute. Drain then immediately plunge in ice water. Drain again, then place in a blender. Add the remaining ingredients and blend until smooth. Season with salt and white pepper. Refrigerate for at least 30 minutes and up to 1 week. Makes 3 cups.

Steps:

• In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,

Steps:

• In a large bowl, combine hondashi with 1 cup water and whisk until dissolved. Whisk in eggs until well combined. Add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, scallions and ginger until well incorporated.
• In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch thick (resist the urge to push down on the mixture). Arrange half the pork belly over the cabbage, slightly overlapping. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake by inverting onto a plate then slipping back into the skillet.
• Cook until golden brown on second side, pancake is cooked through in center and pork is lightly golden, about 8 minutes. Transfer pancake, pork side up, onto a large plate. Wipe out skillet and repeat with remaining oil, batter and pork belly.
• Drizzle pancakes with okonomi sauce and Kewpie mayonnaise, then top with a handful of shaved bonito and nori. Serve warm.

Steps:

• Combine daikon radish, soy sauce, sake, sesame oil, ginger, garlic, and mirin in a large bowl. Add sliced pork; let marinate for 5 minutes.
• Heat vegetable oil in a wok or large skillet over medium heat. Add onion; cook and stir until softened, 3 to 5 minutes. Remove pork from marinade and add to the wok; cook and stir until evenly browned, 3 to 5 minutes. Pour in remaining marinade; cover and cook until bubbling, about 5 minutes. Season with salt and black pepper.

Steps:

• Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt.
• Prepare the cabbage: Remove about 12 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves.
• Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper.
• Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping 1/4 cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling.
• Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes. Serve with ladles of broth over the rolls and a drizzle of sesame oil.