Matt Cooking Stuff, Recipes

Daicon and Fish Donburi

I love fish, but I’m not the greatest at cooking it. I tend to over cook it, but this recipe was pretty simple and the pictures from the Japanese website helped guide me. And it turned out great!

RECIPES:

Daicon and Fish Donburi (Click here for Japanese version)

Yellowtail; 2 slices per person.
Daicon; 100g
Sesame oil; 1ts
Cabbage(it calls for lettuce, but I’m sure cabbage will work too)
Green onions; enough for garnish
Rice
Soy sauce; 1tb
Sugar; 1tb
Japanese cooking wine; 1tb
Mirin; 1tb

Peel the skin off the daicon and slice them about 1/4″ thick.
Thinly slice the cabbage.
Boil the daicon in hot water for a minute or two.
Heat sesame oil in a pan and saute the fish and daicon(both should be browned slightly).
Add in the rest of the ingredients for the sauce at once.
Let it cook until it’s all soaked up(just make sure it doesn’t cook “too” much though…it’ll give it a burnt smell otherwise).

Serve it over rice and shredded cabbage.
Sprinkle some green onions and sesame seeds.

I noticed a lot of dishes call for a side of raw shredded cabbage.  This one including.(well, technically lettuce)  But I lightly sauted it anyway.

Matt Cooking Stuff, Recipes

Gingered Pork (Shyoga-yaki)

Aya e-mailed me this recipe to make today. I didn’t know what it was supposed to look like, but gave it a go anyways. I did a good job, too! Simple flavors provide big taste. I’m sure you could use chicken instead of pork too.

RECIPES:

Pork; 300g of thinly sliced pork for a serving of 3.  Note that Japanese serving sizes are MUCH smaller than American’s.

Japanese cooking wine 1tb
Soy sauce; 1tb
Corn starch; 1tb
Soy sauce; 2tb
Grated ginger; about 2tb
Grated garlic; about 1tb
Canola(or vegetable) oil to saute; 1tb

Marinade the pork in Japanese cooking wine and 1tb soy sauce for maybe 10 minutes or so.

Right before cooking the pork, coat it in corn starch. Just a dusting will do. This will seal in the flavor, and prevent the meat from over cooking. Add oil to pan and cook on medium heat. Once it’s cooked through(make sure not to over cook here as you will be adding my heat later after adding sauce), turn off the heat*, add remaining soy sauce, grated ginger, and garlic. Turn on the heat again to mix it up.

*Optional; you can take the pork out here and wipe off the grease in the pan before proceeding to the next step.

Typically, shredded raw cabbage accompanies this dish but Aya requested me to saute it.

Matt Cooking Stuff, Recipes

Good Eats Meatloaf

Meatloaf, mashed potatoes, and roasted broccoli. I’ve tried many meatloaf recipes over the past year or so, and this was a winner. Chili powder, thyme, and cumin in the meatloaf made for great flavor. I didn’t use the crumbled croutons, just Japanese bread crumbs instead. I also only used regular ground beef instead of all the different types her included in the recipe.

RECIPES:

Good Eats Meatloaf

Matt Cooking Stuff, Recipes

Cumin Pork Tenderloin w/ Dried Apricot Chutney

Pork tenderloin with dried apricot chutney, steamed asparagus, and quinoa salad. This was another major win. Two thumbs up! If you don’t like fruit in your food, you won’t like this. I have a ton of leftover chutney though. Something tells me I could cook chicken the same way and it’ll be good too. I think I’ll give it a go this weekend.

RECIPES:

Cumin Pork Tenderloin

Dried Apricot Chutney

Matt Cooking Stuff, Recipes

Tuna Noodle Casserole

Aya was requesting American comfort food this week. And since she forgot to eat tuna noodle casserole on Ellie’s birthday, she wanted me to make this to make up for it. I’ve never made this before so I ended up combining two recipes. One from Campbell’s and one from All Recipes. It seemed to be a good mix. I mean, it’s tuna noodle casserole, I don’t know what else to say.

RECIPES:

Campbell’s Tuna Noodle Casserole

Tune Noodle Casserole