Matt Cooking Stuff, Recipes

Miso and Butter Sauteed Pork Donburi (豚肉のみそバター焼き丼)

I did get to eat this (that’s why the photo is from Aya’s phone) when Aya’s mom made it, but Aya loved it and said it was super easy.

300g (about 1/2 to 3/4lb) thinly sliced pork shoulder
2Tb butter
2 Tb potato starch
Sauce: 1Tb sugar, 4Tb miso, 4Tb Japanese cooking wine
1 small head of lettuce
8 shiso leaves
2tsp ground white sesame seeds
Rice

  1. Chop shiso and lettuce into thin strips.
  2. Slice the pork into bite size pieces and coat with potato starch.
  3. Mix A together.
  4. Melt butter in a pan and saute both sides of pork.  Add sauce.
  5. Serve rice in a bowl and top with the lettuce, shiso, pork, and sprinkle ground sesame seeds on top.
Matt Cooking Stuff, Recipes

Pumpkin Pancakes!

I thought this would be a perfect way to start off Halloween. Pumpkin pancakes with Halloween faces >:  This recipe called for only 6 Tbs pumpkin puree, so I put in half of the can. I also doubled the cinnamon and cut the ginger in half. Because of the added pumpkin these weren’t so light and fluffy. They were nice and moist which we really liked. And Ellie especially loved the faces.

RECIPES:

Pumpkin Pancakes

Matt Dad Stuff, Recipes

Soba Noodles (蕎麦)

You can find a lot of innovative pasta recipes now using soba noodles, but traditionally, it’s eaten plain with a dipping broth. We had two broths, one being the typical soy sauce based “men-tsuyu”(麺つゆ) and the other a walnut and miso based one Aya’s mom bought to try. She topped the noodles with sesame seeds and nori seaweed. This was so simple and delicious.

RECIPES:

Soba Noodles

All you do is boil the noodles according the directions on the package, and then dip them in the sauce. (The sauce we had came with the noodles).

Matt Cooking Stuff, Recipes

Apple Cider Muffins

I’ve been doing more pumpkin recipes lately, but wanted to switch over to some apple ones. I liked these because they weren’t too sweet and a little healthier than some of the other recipes. But they were a little heavy on the cloves. I would cut the clove amount in half for next time. And I would definitely make these again.

RECIPES:

Apple Cider Muffins

Matt Cooking Stuff, Recipes

Pork and Lotus Root Oyster Sauce Stir Fry (豚肉とレンコンのオイスターソース炒め)

Lotus root, or “renkon,” is one of my favorite Asian vegetables. For one, it looks cool, and two, it has a mild taste with a nice crunchy texture. You can use it in a bunch of different ways, but this dish is pretty straight forward with a simple sauce. Aya’s mom made a daicon salad, miso soup, and rice to accompany the meal.

RECIPES:

Pork and Lotus Root Oyster Sauce Stir Fry

300g (about 3/4 lb) lotus root (renkon)
100g (about 1/4 lb) thinly sliced pork
1 clove minced garlic
Sauce: 2Tb oyster sauce, 2tb soy sauce, 2tb Japanese cooking wine
Sliced almonds for garnish
Pinch of sugar
1Tb vegetable oil

  1. Slice the pork into 1″ strips.
  2. Slice the lotus root into 1/16″ thickness and soak in water.
  3. Heat oil in frying pan and saute garlic.
  4. Add pork and once browned, add the lotus root.(be careful not to over cook and lose crispy texture)
  5. Add sauce, pinch of sugar, and stir.
  6. Serve hot on plate and garnish with almond slices on top.