Easy Japanese Roast Food

EASY JAPANESE ROAST

Easy Japanese Roast image

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

Ingredients

2 onions, finely chopped
5 cloves garlic, minced
1 (3 1/2) pound beef roast
1 (14.5 ounce) can onion-flavored beef broth
1 ⅓ cups rice wine
⅔ cup soy sauce
4 slices fresh ginger
2 tablespoons white sugar
ground black pepper to taste

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

Japanese Pork Pot Roast image

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

Ingredients

1 1/2-2 lbs boneless pork loin roast
1 1/2 tablespoons vegetable oil
1 1/2 cups water
1/4 cup soy sauce
1/3 cup sake
5 -6 slices peeled fresh ginger (each about 1 X 2 X 1/4 inches)
2 -3 leeks (green and white parts) or 5 -6 scallions, cut into 2-inch lengths (green and white parts)
1/2 teaspoon salt
3 whole black peppercorns

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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