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Sweet and Sour Pork (Subuta)

Subuta is a popular pork recipe from China. In North America it is very common and called "Sweet and Sour Pork".

Yield: 2 servings
Time: 30 minutes

  • 1/2 lb pork loin block (chopped into bite sizes)
  • 1/4 lb carrot (cut one bite size)
  • 1/2 onion (1" slices)
  • 2 green pepper (cut into 2" cube)
  • 3 shiitake (thick slice)
  • 1/4 lb boiled bamboo (cut into bite sizes)
  • 1/2 tbsp soy sauce (for mixing with pork)
  • 1/2 tbsp sake (for mixing with pork)
  • 1 tsp vegetable oil (for mixing with pork)
  • 3 tbs katakuriko (for mixing with pork)
  • 1/4 cup vinegar (for sauce)
  • 1/4 cup soy sauce (for sauce)
  • 3 tbsp sugar (for sauce)
  • 1 tsp chicken bouillon
  • 1 tsp katakuriko (for sauce, mixed with 1 tbsp water)
  • Some oil for fry and stir
    1. Mix pork with soy sauce, sake and vegetable oil, then marinate for 15 minutes
    2. Boil carrot for 4 minutes and strain
    3. Mix spices for sauce (vinegar, soy sauce, chicken bouillon, sugar and 1/2 cup water) in a bowl.
    4. Sprinkle 3 tbsp katakuriko on pork
    5. Heat 1" oil to 375°F (190°C) and fry pork about 4 minutes (until cooked), remove the pork from the pan then wipe excess oil with a paper towel
    6. Heat oil in a frying pan and stir onion for 3 minutes then add green pepper, shiitake, carrot and bamboo and cook for 3 minutes over medium heat
    7. Add pork and mixed sauce cook for 2 minutes
    8. Add katakuriko (with water) and stir until sauce thickens
    9. Serve and enjoy!


    Tanuki Udon

    Tanuki Udon is a Kyoto’s original Udon soup. This particular Udon is thick and contains ground ginger for a special taste. Most Kyoto Udon restaurants serve Tanuki Udon but it is harder to find in other cities. Ginger and green onion are good for a sore throat, so this is a good recipe if you are feeling sick!

    Yield: 3 servings
    Time: 15 minutes

    • 1 1/4 Udon noodles
    • 1/4 Aburaage (thin dried tofu) (2” slices)
    • 1/2 green onion (sliced lengthwise and chopped—see picture)
    • 1/2 oz ground ginger
    • 5 cups dashi soup or 5 cups hot water and 1/4 oz (8g) hondashi powder
    • 1 tbsp sake
    • 2 tbsp mirin
    • 1/4 cup soy sauce
    • 1/4 tbsp salt
    • 2 tbsp sugar
    • 2 tbsp katakuriko (mixed with 5 tbsp water)
      1. For dry Udon noodles, boil for the recommended time on the package. If the noodles are fresh, only boil for 2 minutes to separate.
      2. Boil dashi soup then add sake, mirin, sugar, salt, soy sauce, and mix
      3. Add katakuriko to thicken the soup
      4. Add aburaage and ginger
      5. Transfer Udon noodles to a bowl. If the noodles are stuck together, loosen with a little hot water and strain.
      6. Sprinkle green onions on top and serve!


      Gratin (Guratan)

      Gratan is originally comes from French cuisine and is very popular food in Japan. Most common gratan is baked macaroni, chicken and vegetables in a white sauce with cheese, but there are many kinds and sometimes we make original Japanese styles like tofu gratin!

      Yield: 2 servings
      Time: 30 minutes

      • 0.35lb macaroni
      • 1/4 lb chicken (chopped)
      • 2 eggs (boiled and sliced)
      • 4 mushrooms (sliced)
      • 1/2 onion (sliced)
      • 1-2 oz pizza cheese
      • 3 cups of milk
      • 2 pads of butter
      • 3/4 tsp salt
      • 1 cube (4g) consommé
      • 4 tbsp flour
        1. Heat butter in a frying pan and add flour when the butter melts
        2. Add milk little by little, stirring continuously, to make white sauce, then add consommé cube and mix
        3. Boil macaroni
        4. Heat oil in a frying pan and grill onion, chicken and mushrooms
        5. Turn off the stove and add macaroni and white sauce in a pan and mix
        6. Put a pad of butter on each plate, add macaroni, then boiled eggs and cheese
        7. Cook in the oven on 450 degrees for 8 minutes
        8. Serve and enjoy!


        Chinese Stir Fry

        This is a Chinese style stir fry. You can use Chinese soup powder or chicken soup powder for sauce and for the stir fry, Chinese cabbage, carrot, pork, other vegetables, and mix it with katakuriko to thicken. We also have donburi dish called “Chuka don” in which you put Chinese stir fry on a ball of rice.

        Yield: 2 servings
        Time: 30 minutes

        • 0.35lb sliced pork (cut into 2.5” pieces)
        • 8 shrimp
        • 1/4 Chinese cabbage (cut into 2” pieces)
        • 1/2 carrot (cut into 2”pieces)
        • 2 tbsp green onion (chopped)
        • 1 tsp ginger (5g, thin sliced)
        • A pinch of kikurage (Dried Cloud Ear Mushroom, soak in warm water for 10 min)
        • 2 dried shiitake (thick sliced, soak in warm water for 10 min and save water)
        • 9 ginnan
        • 2 tbps soy sauce
        • 2 tbsp sake
        • 3 1/4 tablespoons water (from shiitake)
        • 1 tsp katakuriko (mixed with 1tbs water)
        • salt and pepper
        • 1/2 tsp sesame oil
          1. Mix spices in a bowl (chicken soup powder, soy sauce, sake, shiitake water)
          2. Heat oil (olive or vegetable oil) in a frying pan and stir green onion and ginger
          3. Add pork then cook for 1 minute then add carrot cook for 1 minute over medium heat
          4. Add shrimp, shiitake, kikurage, ginnan then sprinkle salt and pepper, cook for 2 minutes
          5. Add Chinese cabbage and mixed spices, cover with lid then cook for 3 minutes over medium heat
          6. Add katakuriko in a water to make sauce thick and add sesame oil then mix
          7. Serve and enjoy!


          Daikon Pasta

          We use ground daikon in many ways: with grilled fish, grilled egg, soba, nabe, etc. It makes for a light dish, also has lots of vitamin C, so it's good for your health! This recipe contains a little bacon, and as you know, everything goes better with bacon, so enjoy!

          Yield: 2 servings
          Time: 20 minutes

          • 1/2 lb pasta noodles
          • 3/4 lb ground daikon
          • 3 pieces of bacon (1/2" pieces)
          • 3 mushrooms (sliced)
          • 1 clove of garlic (sliced)
          • 1/4 lb eggplant (1/4" slices)
          • 2 tbps soy sauce
            1. Boil pasta until al dente (save 1/2 cup hot water for the daikon)
            2. Mix 1/2 cup hot water with ground daikon and soy sauce
            3. Heat oil in a frying pan and cook garlic until fragrant, then add bacon and grill well
            4. Add eggplant and mushrooms, cook for 2 minutes
            5. Add mixed daikon sauce; turn off the heat and stir
            6. Mix with boiled pasta and serve



            Chawanmushi is a Japanese traditional steamed egg and dashi custard dish with mushroom, kamaboko, shrimp, and chicken. Chawan means tea cup and mushi is steam, so this is literally called "tea cup steam". If you can not find some of the ingredients you may omit them and the dish will still be delicious!

            Yield: 3 servings
            Time: 30 minutes

            • 1/10 lb chicken (chopped)
            • 3 shrimp
            • 3 dried shitake (sliced thick)
            • 1/2 lily bulb, boiled for 1 minute in salt water
            • 6 thinly sliced kamaboko
            • 6 ginnan (ginkgo nut)
            • some mitsuba
            • 2 beaten eggs
            • 1.5 cups dashi soup or 1 tsp dashi powder
            • 1/4tsp salt
            • 1 tsp soy sauce
            • 1tsp mirin
              1. If you don't have dashi soup, mix dashi powder with 1 1/2 cups cold water
              2. Mix egg, dashi, soy sauce, mirin and salt then strain and save the soup
              3. Prepare 3 bowls and add ingredients (shrimp, chicken, shiitake, lily bulb, kamaboko, ginnan, mitsuba)
              4. Add egg soup to each bowl and cover with plastic wrap
              5. Steam bowls for 15 minutes on medium heat