Young Chop

Friday, July 13, 2012

Pork Wrapped in Seaweed (Butaniku Kombu Maki)

1 pound pork, cut into 1/2 x 1/2 x 2 1/2 inch strips
8 ounces nishime kombu (dried kelp), soaked and washed, cut into 5" to 6" lengths
Kampyo (dried gourd strips), rinsed
2 1/2 cups water
1/3 cups shoyo (soy sauce)
1/4 cups sugar
1 tablespoon sake (rice wine)
1/2 teaspoon salt

Wrap a piece of pork tightly with a piece of kombu and tie with kampyo. Repeat. Pack kombu maki in sauce pan, add water and simmer gently for 1 1/2 to 2 hours. Mix shoyu, sugar, sake and salt together. Add mixture to pan and simmer for another 30 minutes.

Compare with HECO's Kubu Maki and Konbu Maki

Sunday, July 8, 2012

Pork Tofu (Buta Dofu)

½ pound pork, sliced thin
1 ½ tablespoon vegetable oil
2 ½ tablespoons sugar
1/3 cup shoyu (soy sauce)
2 thin slices ginger root, crushed
1 tablespoon mirin (rice wine)
1 medium carrot, peeled and cut into thin strips
3 stalks green onion, cut into 1-inch pieces
1 round onion, peeled and sliced
1 block tofu, cut into 1-inch cubes

Stir-fry pork in hot oil. Mix sugar, shoyu, ginger, and mirin together, add to pork and cook 2 minutes. Add carrot, green onion, and round onion and cook another minute. Add tofu and cook one more minute or until hot.

Serve with hot rice.

Compare with HECO's Pork or Chicken Tofu