Tag: East Asian
Shrimp Omelette
Shrimp Omelette
Shrimp and eggs are two of my favorite ingredients. Combined with a little soy sauce, sesame oil, and green onion, they make an amazing omelette that can be eaten any time of day. Ready in 5 minutes, this shrimp omelette is my go to breakfast when I’m craving something a little less traditional.
Ingredients
- 1 tbsp vegetable oil
- 5 8/12 count shrimp peeled and deveined
- 4 large eggs
- 1 green onion finely chopped
- 2 tsp light soy sauce
- 1 tsp sesame oil
Instructions
- In a small bowl, beat the eggs, green onion, soy sauce, and sesame oil. Set aside.
- In a small egg pan, heat up cooking oil over medium heat. Add in the shrimp. Cook for 1 minute.
- Flip the shrimp over.
- Pour in the egg batter.
- Cook for 3-4 minutes until the top has firmed up.
Shrimp and Pork Belly Negiyaki
If using pork belly, lay the slices across the pancake once you pour the batter in the pan.
Hong Shao Rou Lamb Shanks
Hong Shao Rou Lamb Shanks
Hong Shao Rou traditionally uses pork belly. I prepared this dish using lamb shanks, which I cut into thirds to help cut the cooking time. If you want them cut like mine, you will have to ask your butcher to do this for you. Other cuts of lamb you can use include boneless leg of lamb or shoulder, cut into cubes. Bone in lamb shoulder would be even better. Whatever cut you use, the recipe is pretty straightforward; producing a savory dish that you will crave.
Ingredients
- 1 tbsp vegetable oil
- 4 lamb shanks cut into 3 pieces
- 4 green onions chopped
- 1 knob ginger split in half
- 3 dried chili peppers
- 1/4 tsp Sichuan peppercorns
- 4 cups water
- 1/4 cup shaoxing cooking wine
- 1/4 cup light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rock sugar
Instructions
- Heat up the cooking oil in a large oven-safe sauté pan over medium high heat. Add in the lamb shanks.
- Brown on all sides for 12 minutes. Remove from the pan.
- Toss in the ginger, green onions, dried chili peppers, and Sichuan peppercorns. Cook for 1 minute.
- Pour in the water and shaoxing cooking wine. Scrape up the brown bits from the bottom and add the shanks back in. Bring to a boil, cover, and place in a 325° preheated oven for 90 minutes.
- Remove the pan from the oven and place on the stove over medium heat. Stir in the soy sauces and rock sugar. Simmer for 30 more minutes until the sauce is reduced.
Roasted Japanese Sweet Potatoes; 2 Ways
Roasted Japanese Sweet Potatoes; 2 Ways
These purple sweet potatoes are something special. In Japan, they are known as satsumaimo. The interior is a light creamy white that turns yellow after cooking. There are 2 ways to roast them in the oven. At 325° for 70-90 minutes, the sweet potato has a sweet cake-like texture. At 375° for 50-60 minutes, they are cheesecake-like with a crispy outside. Either way, eating these sweet potatoes is like eating a dessert.
Equipment
- foil
Ingredients
- Japanese sweet potatoes
- butter for serving
Instructions
- Prick your sweet potatoes with a fork on all sides.
- Wrap them in aluminum foil. Put in a cold oven at either at 325° for 70-90 minutes or at 375° for 50-60 minutes.
