How to choose the right meat.
Buying meat is a whole science that you can learn all your life. After all, many housewives can not distinguish pork from beef.
Let’s see how it is chosen and what basic principles are followed: First of all, you should pay attention to the color. Good pork is pale pink, and beef is bright red. The second criterion is the smell. The meat has a moderate, characteristic pleasant smell. If you come to the market for lunch, it may well be slightly wind-beaten, and this is normal. The meat should not have dark spots and bruises. It should be elastic and easy to recover when you press it with your finger. Choose the meat is the fresher, the better. If you choose meat with layers of fat, then they should be white. A yellow or darkened appearance indicates his old age.
Features of meat preparation.
If you use regular fresh meat, the dish risks being hard and tough. It should be pre-processed for further use. It should be marinated or simply filled with mineral water for 10 hours, and preferably overnight. And only after these manipulations to use for cooking. Be sure to clean the meat properly and remove all the films and streaks.
If you use frozen food, then you should defrost only by natural thawing on the bottom shelf of the refrigerator.
The main secret is considered to be cutting meat. For dishes like yakiniku or shabu-shabu, the beef should be cut into very thin slices. It will be easier to cut thin slices when the meat is still slightly frozen.
Fry the meat on hot special pans or kitchen mangalas with soy sauce. If beef is used, when cooking it, the middle should remain pink, so the meat will be even more tender. Many meat dishes add sesame seeds and serve them with a hot sauce. And as a side dish, choose vegetables, rice or noodles. The Japanese do not use salt at all, they replace it with soy or other salty rich sauce.
Japanese beef with vegetables.
Calories per 100 g — 275 kcal. Number of servings — 5 Cooking time-40 minutes.
Ingredients: Beef pulp-1 kg White cabbage-0.5 kg Sweet pepper-2 pcs. Onion — 2 pcs. Soy sauce-50 ml Vegetable oil-50 ml Sesame — 2 tbsp.
Japanese pork with ginger.
This dish is a favorite for many Okinawans. It has gained value due to its use in the sake recipe. Many residents believe that the introduction of meat in the diet, which is cooked in Japanese vodka, is the secret of their longevity.
Ingredients: Pork (abdominal part with skin) – 500 g Brown sugar-2 tbsp Mirin — 0.25 tbsp. Soy sauce — 0.25 tbsp. Sake-0.5 tbsp. Ginger-30 g Step-by-step preparation of pork in Japanese: Put the peritoneum in a saucepan, pour water and bring to a boil. Boil for one minute, then drain the water, wash the meat and the pan, too. Fill it again with water and cook for an hour on low heat. Then remove the meat, and leave the broth. Before you cook the meat in Japanese, you need to cut it into square pieces of about 5 centimeters and put it in a saucepan. Add sugar, sake, soy sauce, ginger and mirin. Mix everything with your hands and add the pork broth so that the liquid covers the meat. Cover the top with a saucer, bottom to top, to create a press. Send a saucepan to the stove and cook the meat over low heat for an hour and a half. Then remove it from the liquid and cool completely. It is recommended to eat pork in Japanese style in cold form, served as a slice with mustard.
A fragrant and hearty dish of Japanese cuisine. Something like our soup. It is served not only for lunch, but also for dinner. And they eat it with chopsticks. A special feature is that the finished pieces of meat and vegetables are caught from the pot and consumed by dipping in sesame sauce.
Ingredients: Peking cabbage-0.5 pcs. Leek (white part) – 1 stalk Fresh spinach-1 bunch Shiitake mushrooms — 6 pcs. Beef pulp-700 g tofu cheese-200 g kombu seaweed-50 g Soy sauce-3 tbsp Sake-150 ml Sesame sauce – for serving Step-by-step preparation of beef with vegetables in the Japanese style shabu-shabu: First of all, prepare the broth. In a saucepan, pour 500 milliliters of water, add kombu seaweed and bring to a boil. Then, according to the Japanese meat recipe, add soy sauce and sake. Boil for another 5 minutes, and the broth is ready. If it’s hard to find seaweed, you can just use any broth. Cut all the other ingredients. Beef is very thin. Mushrooms in 4 parts. Cheese in a small cube. Chop the cabbage and onion into strips. In the boiling broth, first throw the mushrooms, then the onion, then the cheese and cabbage with spinach. Cut the meat very thinly and add at the end. Boil for one minute. When the contents of the pan are ready, it is put on the table and the whole family catches pieces of vegetables or meat, dipped in sesame sauce and eaten. And when there is only one broth left in the pan, noodles are prepared on its basis.
Roast pork tonkatsu.
Such a strange word is called in Japan fried pork. The dish is similar to the chops in our way, only they are a little thicker and served with a special hot sauce. And as ordinary breadcrumbs, they use crumbs from any bread.
Ingredients: Boneless steak loin (2.5-3 cm thick) — 5 pcs. Soy sauce-5 tbsp Flour-4 tbsp Chicken eggs-2 pcs. Bread crumbs-100 g Worcestershire sauce-1 tbsp. l. (for sauce) Ketchup-1 tbsp. l. (for sauce) Oyster sauce-0.5 tbsp.l. (for sauce) Sugar — 1 tsp. (for sauce) Step-by-step preparation of roast pork tonkatsu: Lightly chop the meat steaks, marinate with black pepper and soy sauce. Set aside for 10 minutes in a cold place. Pour the flour and bread crumbs into different flat plates, so that it is convenient to roll the meat. Beat the eggs in a deep bowl with the addition of 2 tablespoons of water. Before you cook the meat in Japanese, first roll the pieces in flour, then dip in egg and sprinkle with breadcrumbs on all sides. Fry in a large amount of vegetable oil. For the sauce, combine ketchup, sugar, oyster and Worcestershire sauce. Mix all the ingredients with a whisk and pour into a saucepan. This sauce goes well with pork meat.
Spicy roast beef.
For fans of experiments, a very interesting recipe is offered. The meat is obtained with a tender, spicy, spicy and spicy taste. In addition, it is very soft and juicy.
Ingredients: Beef tenderloin-500 g Garlic-5 cloves Soy sauce-100 ml Sugar-1 tsp Ground ginger-0.5 tsp Ground pepper-to taste Step-by-step preparation of beef meat in Japanese: Cut the meat into thin slices, across the fibers, no more than 3 millimeters thick. Lightly chop and place in a deep bowl. In the same place, squeeze out the garlic, add black pepper, ginger, sugar and pour in the soy sauce. Mix everything well and leave to marinate for three hours. Fry in a hot frying pan with vegetable oil until golden brown on both sides. Serve the spicy roast beef with sesame or any other sauce. Boiled rice or noodles are preferred as a side dish for such meat.
How meat is served in Japan.
In Japanese restaurants, a very famous dish is yakiniku. That is, fried meat, which is prepared by the visitors themselves. Often it is marbled beef, which costs a lot of money and is produced exclusively in Japan.
There, on special farms, young steers are raised, and beer and yogurt are added to their diet. And to make the meat tender, the animals are often given a massage to classical music. Such meat is expensive, but everyone should try it. It is very tender and soft, it does not need to be pre-processed and pickled.
So, the guests are brought to the table raw meat, cut into thin slices, having a marble pattern with numerous fat layers. Also on the table is a special brazier, where people prepare their own dish. The beef slices are fried on both sides until golden brown in a matter of minutes and served with Japanese sesame sauce. This meat is served with ready-made rice and any raw vegetables that are just as easy to cook on this burner.
The trend of cooking yakiniku in Japan is so widespread that many residents have got the necessary device and prepare such a dish right at home.