Easy Japanese Roast Food
EASY JAPANESE ROAST
This is a delicious roast adapted from a common recipe for cooking beef in Japan.
Provided by carnegie
Categories World Cuisine Recipes Asian
Time 12h15m
Yield 8
Number Of Ingredients 9
Steps:
- Spread onions and garlic on the bottom of a 5-quart slow cooker. Place roast on top.
- Mix beef broth, rice wine, and soy sauce together in a separate bowl. Pour over the roast; add ginger slices. Sprinkle sugar and black pepper over roast.
- Cover and cook on Low, flipping 2 to 3 times, until roast pulls apart easily with a fork, 12 to 18 hours.
Nutrition Facts : Calories 396 calories, Carbohydrate 12.9 g, Cholesterol 90.2 mg, Fat 21.1 g, Fiber 1.2 g, Protein 26.5 g, SaturatedFat 8.4 g, Sodium 1428 mg, Sugar 5.9 g
JAPANESE PORK POT ROAST
Tender and slow-simmered, serve this hot or cold. The flavorful braising juices can be thickened with a little cornstarch if you like a gravy. It also make a great soup with noodles added. Recipe yields about 1 quart soup and 15-20 slices of pork. From Elizabeth Andoh's classic "At Home With Japanese Cooking".
Provided by zeldaz51
Categories Japanese
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a sturdy Dutch oven, brown the pork evenly in the oil over medium-high heat. Add the liquids and reduce the heat to maintain a slow simmer. Add the ginger and leeks or scallions, salt, peppercorns, and partially cover the pot.
- Braise the pork, turning it occasionally, for 1 1/2 to 2 hours. Add more water when necessary to make sure the meat is at least half covered by liquid throughout the cooking. Remove the meat and slice it. For paper-thin slices, wait until the meat has cooled to room temperature, then chill it an hour before cutting. Strain the braising liquid and discard all solids before using.
Nutrition Facts : Calories 393.6, Fat 19.4, SaturatedFat 3.4, Cholesterol 108.9, Sodium 1388.4, Carbohydrate 8.8, Fiber 1, Sugar 2.1, Protein 39
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- Preheat the oven to 300°. Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pot, heat 2 tablespoons of the oil. Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes. Transfer to a plate.
- Add the onion, garlic and ginger to the pot and cook, stirring, until softened, 5 minutes. Add the stock, mirin, soy sauce and star anise and bring to a boil. Return the meat to the pot, cover and transfer to the oven. Braise for 2 1/2 hours or until tender, turning once halfway through.
- Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until golden, about 8 minutes.
- Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard the solids. Skim off the fat and return the liquid and meat to the pot. Add the mushrooms, carrots and daikon. Cover and braise in the oven for 45 minutes, until the vegetables are tender.
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