MIho'ss meatloaf

 350 F 

3 pounds of 80/20 ground beef

2 cups of tomato puree (Buy 28 oz can Tomato puree and take 2 cups, and remnaining you will use later) 

1 and 1/2 cup quaker quick oats. 

2 eggs

1/2 big onion (chopped) 

1 teaspoon salt

1 teaspoon chicken stock powder

1/2 teaspoon black pepper

2 Tablespoon (or less or more) of garlic powder.

Mix above well.

make 5 small logs

the rest of tomato sauce

1 can od tomato paste (6 oz)

add tomato ketsup until these mix becomes 2 cups. 

put these tomate mixture on top of raw meat before putting in the oven.

350 F for 50 miutes (or until cooked) 

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baboo shoot -- spring dish

 

https://cookpad.com/recipe/2377054

chimaki

 chinese chimaki rice 

mochigome-sweet rice. 7 small measuing cups (see pic) 

1/2 chicken breast, small cut (you can do ground pork) 

any veggie (in this picture, I used baboo-shoot, carrot, fried tofu, green veggie), 

but you can use many different veggies or mushrooms etc. 

in the pan 

small cut up chicken and vegetables

3 adn 3/4 cups of water

2 Table spoon sugar

1 Table spoon Shracha sauce 

1/2 cup + Soy sauce

1/4  + cup sesame oil. 

1 teaspoon salt (you can cut this down) 

and bring them to boil.  Pour to rice.   and push the botton on rice cooker 

pork cutlet (ひとくちカツ）

 pork cutlet 

1. make your own Pan-ko (bread crumb ) 

2. cut the pork into bite-size

3. Normally you are supposed to create 3 stations ( after pounding the meat and seasoning with salt and pepper, create the 3 stations of flour, egg, and panko)

BUT I only make 2 stations.

station 1 ( salt-peppered batter  = flour and water, I omit eggs to cut down cholestrol) I might add garlic pepper. 

and

station 2 Panko 

3. Mix pork in the batter.  and put panko. 

Dedicate your right hand to wet batter pork 

and 

Dedicate your left hand to dry Panko

4. arrange the pork on the freezer pan. 

if you finish one layer, put parchment paper or saran wrap, so that they will not stick together. 

               Freeze them until you eat. 

            

When you cook, deep fry. (Try baked, if you think deep-fry is unhealty)

   Eat with tonkatsu sauce, and sliced cabbage.

My ginger pork

 

GINGER PORK

1 onion

14 oz packaged Kroger thin sliced pork 

ginger root shredded (I like a lot--> see the picture) 

2 TB spoon soy sauce

3 TB spoon sugar

1 TB spoon Sriracha sauce 

1 TB spoon sesame oil 

Mix all and store in the fridge in the ziplock bag until you cook it. 

My Kimpira Gobo

kimpira gobo

gobo --> one long big one 

ground beef --> 1/4 pound (very little or none) 

2 TB of canola oil

2 cups of Dashi (or just water) 

1/3 cup of sugar (improvise less if you want) 

1/3 cup of soy sauce (improvise less if you want) 

1 big carrot (shredded, optional) 

3 table spoon Sesame OIL (optional) 

1 table spoon Sriracha sauce (optional) 

some sesame seeds (optional) 

Preparation

1. wash,  and peel 

2. angle cut  (after cutting off the dark edges) 

3. Soak in water for (no more than) 30 minutes. 

Gobo has lots of AKU (灰汁）which is mostly Polyphenol. It does make the clear water  ugly BROWN color. 

After soaking, throw away water.

4. with 2 table spoon of canola oil, cook 1/4 of 80/20 ground beef (optional) 

5. Add Gobo, 2 cups of dashi water, 1/3 cup sugar, 1/3 cup soy sauce, and bring it to boil. 

You can also add shredded carrots. 

6. Lower the heat  (low heat) and cook until the water becomes almost gone (for about 30 minutes--depending on the heat power) 

Taste if eveything is good after almost all the water is gone 

I just tasted this recipe as I am doing this post.  (--> I would use less sugar). 

7. As a final touch,  

add..... sesame oil / sesame seeds / Sriracha sauce  (as you want). 

enjoy with warm white rice!