Tag Archives: pork

Japanese Gyoza

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If you have never had gyoza, do yourself a favor and go out to a Japanese restaurant to try some. Gyoza are basically dumplings of the Japanese variety, and they contain ground pork, cabbage, some shredded carrot, and a few other things like oil and salt. They are very simple, very healthy, and really easy to make. But, until you’ve tried them from a Japanese place, you probably shouldn’t try to make them on your own. This is just because the best way to know what they are supposed to taste like is to try them elsewhere. Ours turned out amazingly, and I’m sure yours will too :) Wikipedia cleverly lists gyoza as a cross between an egg roll and a pierogi. If you don’t want to eat it now, then please, do yourself a favor and ask how you ever were a friend of us.

yummmmm :D

Hungry enough? Read on!

Tonkatsu Curry over Udon Noodles

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We all love nuggets (especially Tonkatsu) but sometimes you need something more than a big ol’ pile of nuggets to eat. If you feel that way too, this recipe is for you. It is a mildly spicy soup recipe using Japanese udon noodles and already cooked Tonkatsu. It builds upon the Tonkatsu recipe we previously posted, so read that one first if you need instructions on how to make the Tonkatsu.

Can I have some more, please?

Tonkatsu

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Japanese food = love for me, so I had to share this favorite of ours. Quick and easy, and basically just a recipe for Asian chicken nuggets, this is perfect for when you don’t have a ton of food to cook or you don’t have a ton of time to make it in. Traditionally Tonkatsu is made with pork, but if you want to use chicken, it is the same recipe and then becomes known as Chicken Katsu. Hard to remember, I know. Anyway, without further adieu, we give you noms:

Onward to the katsu!

Three Topping Rice

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This is a very easy Asian dish from the book Everyday Harumi by Harumi Kurihara. We tend to make it a lot, as it is both simple and delicious. You can use any ground meat for this dish, though chicken is probably our favorite. We also prefer to use long-grain jasmine wild rice, but you could use another rice if you want (though I highly recommend jasmine rice, because the smell, texture, and flavor will make you forget you ever ate anything else). Presentation is a key factor in this dish as well; if you have a bento box this is the perfect dish for it.

Top me off!

Chinese Pork Buns

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First off, I would like to apologize for the lack of recent updates. Things have been a little hectic with Ashley getting a new job and having to travel for training, so we have been too tired to any real cooking. We will start with the regular updates again starting this week however! We are starting with another food from our initial reason for starting the blog, trying different foods from each country. This country is China, and the food is Pork Buns.

This is the first recipe on our blog that I won’t whole-heartily recommend to you. It was not bad, however the flavor profile is so far off what we were used to that it was hard to really enjoy it. It was also a lot of work, mostly wasted since we only had a couple of buns each.

Chinese Pork Buns are basically rolls stuffed with pork, which has been marinating in an Asian barbecue style sauce. If that sounds appealing to you, read on!

on!