All posts tagged: pork


1st Cooking Lessons | 初めてのお料理教室

Summer has gotten me lazy on blogging. Summer in Tokyo is extremely hot and on top, humidity is high and even on top of this, the city accumulates air conditioning and building heat so..i.e. it become quite (very) unbearable. The excuse makes me even more lazier than what I can be proud of…..but hey! it’s summer vacation time and just last week, this is officially my first cooking lesson with my niece and nephew (photo below) who has turned thirteen and twelve years old. 夏到来。 このいきなりの暑さにかなりの打撃を受け、ブログもままならぬ。すっかり怠慢癖がついてしまいました。お料理も作りたいものも暑さ対策になり、我家の食卓もあっさりと野菜ばかり。しかし〜 夏休みに入っている姪と甥とともに「初めてのお料理教室」を開催しました。所々は英語。日本語と英語が飛び交う「英語教育をかねたお料理教室」となりました。 午前中から下の品々を作るのに3人とも必死で自撮影することも忘れてしまったので次の日の八景島パラダイスで撮った写真をアップします。(甥と姪) Here are some of the dishes we’ve managed to make for dinner as we’ve worked together, the three of us. (We’ve been so tied up with cooking that we totally forgot to take selfies of ourselves….so the photograph above is a day outing to an amusement park the following day). Mille-feuille salad is an cold appetizer. It comes in layers of mashed avocado with parmesan cheese and lemon juice (アボカド、粉チーズとレモンジュース) yellow paprika (焼き黄パプリカ) mashed potato and edamame beans (マッシュポテトと枝豆) red paprika(焼き赤パプリカ) cottage cheese and fresh corn (コッテージチーズとフレッシュコーン) smoked salmon (スモークサーモン) …


Chinese pork buns (bao) | 中華饅頭

One a cloudy winter day…. not exactly day for a outdoor picnic… hot steaming buns right out from the steamer is a warming moment to start a late morning. The Chinese call it the ‘baos’, the Japanese call it the ‘niku (meat)-man(bun)’ which you find at any China town or Chinese restaurants. If you walk the China Town (Yokohama) of Japan, Chinese Pork Buns steaming in front of shops seem to attract not only tourist…but a lot of hungry people!!!! It is not a difficult recipe to make at home. The filling can be changed to each household’s taste and favorites;  meatless, vegetarian or seafood; the tip is to make the filling as if it a dish on it’s own but slightly salty so it blends well with the dough when married. You can also freeze the buns for later it 8 is too many to eat all at once!!! 肉饅の季節ですね〜 特にお正月の後は少し御節も飽きたなぁ〜 お昼は何にしようかなぁ〜 と、悩む時なぞ、、 肉饅は冷凍庫に入っていると重宝します。 日本人であれば肉饅の中身はご存知の通り。 ま、しいて言えば餃子の中身に近いのですが肉を減らし野菜や海鮮を多めに調合しても美味しい肉饅ができあがります。 干し帆立入り 干し椎茸とウズラのゆで卵 豚の角煮 とかを入れても高級肉饅の出来上がりです。 冷凍保存も可能ですので一度に多めに作っておくのもとっても便利です。     Makes 8 large buns For the dough – 500g flour 5g …


Very Easy…..70℃ Braised Tender Pork

Pork belly seem fattening but not really…I think. The nutrients in ‘pork’ is excellent containing high protein, high B1 vitamins and a good source of B2, B6, B12 and Niacin. The iron in pork is easy for the body to absorb and also aids the absorption of iron from bread and vegetables. It is also a source of zinc and selenium. And of all, it tastes good if cooked properly. Here is an easy way of cooking which I often used for meats to retain the ‘tenderness’. Choose a pork belly with the degree of fat of you choice. Using salt and herbs, marinate the meat overnight to let the herb flavor and salt settle into the meat.   Just about an hour before you dinner guests to arrive, brown the pork belly in a frying pan (in high heat), the purpose is NOT TO cook the meat but concealing the meat juice from extracting out of the flesh.   I use HOT POT but you can also use a CUISINART or HEAVY LID PAN …