Pork And Kimchi Stir-fry

Pork and Kimchi Stir-fryThis interesting blend of cultures is very popular at izakaya and teppanyaki restaurants in Japan. If you’ve never tried kimchi, it is a delicious Korean side-dish, a medley of pickled vegetables and spices. Coupled with pork (buta) and sesame-oil, then stir-fried for just a few minutes, it makes for a quick, exotic meal.

Sprouts, Chives, & Egg Stir-fry Recipe

Sprouts, Chives, & Egg Stir-Fry RecipeNira (Garlic chives) has a peculiar smell and tastes exactly like garlic. Nira is not very well known in the Western world, but it is making some inroads. It is known in Japan for it’s nourishing and invigorating qualities. We often put nira in gyoza.

Chicken & Shrimp Stir-fry With Ketchup Sauce

Chicken & Shrimp Stir-Fry with Ketchup Sauce“Toriniku” is Japanese for chicken and “ebi” is shrimp. “Itame” means stir fry. This dish is a little sweet and a little sour. Kids like it, and you can even cook it with pineapple if you want it to be a little sweeter. I prefer savory tastes, as most Japanese do, so I’ve omitted the pineapple here.

Vegetable Stir-fry Recipe

Vegetable Stir-Fry RecipeThe Japanese word for Vegetable Stir Fry is “Yasai Itame”. Yasai means vegetable and itame is stir fry. You can also use any kind of vegetables in this recipe. Please try with your favorite vegetable and stay healthy in a hot summer!

Stir-fry Chicken Gizzards Komatsuna Leaves

Stir-fry chicken gizzards komatsuna leavesChicken innards do not appear as frequently on the dinner table as leg or chicken breast. But chicken livers are rich in vitamin A and iron, while gizzards are low in calories.

"The key is to flour the gizzards with 'katakuriko' starch and mix well," says cooking expert Megumi Fujii who introduces a stir-fry of gizzards and "komatsuna" leaves. The starch keeps the gizzards from toughening and retains the flavor. Fujii cooks chicken liver with honey and ginger. Honey may be replaced by 1 tablespoon each of sugar and sweet mirin sake.