Best Japanese Takana Pork Microwave Recipes
JAPANESE CRUMBED PORK WITH DIPPING SAUCE
I made this as part of an Asian night so I only made 4 small pork pieces, so it is a little bit of a guess on ingredients for 4 Pork steaks of about 200-250g a piece. I served as is because of making several dishes but it usually served with shredded cabbage which I have listed below, but you pair it with whatever you wish. The dipping sauce is very easy to make or you can purchase Tonkatsu at most Asian grocery stores, it is a rich, fruity barbecue sauce. In fact this whole dish is a very cook and easy recipe to put together, with prep time being about 15 Min's and cooking time being around 15 Min's.
Provided by The Flying Chef
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Note: As stated above I made as part of an Asian night so I did not serve with cabbage.
- Pound pork gently with a meat mallet. Toss in flour, shake off excess.
- Dip pork in combined egg and water, then dip into panko flakes and coat each side.
- Soak cabbage in iced water for 5 minutes to crisp, drain.
- Heat enough oil to cover pork in a saucepan or deep fryer, add pork and cook, until golden brown each side, about 6-8 minutes, repeat with remaining pork steaks. Skim oil occasionally during cooking to remove any crumbs.
- Drain pork on absorbent paper and cut diagonally into 2 cm slices.
- To Serve: Place cabbage on a serving plate and arrange pork on top. Serve with lemon wedges, mustard and tonkatsu sauce.
Nutrition Facts : Calories 486.1, Fat 12.4, SaturatedFat 3.8, Cholesterol 172.3, Sodium 832.3, Carbohydrate 57.8, Fiber 6.8, Sugar 9.2, Protein 35
TEPPANYAKI
This simple, Japanese style of cooking is idea for thinly sliced breast of chicken. You can use thin turkey scallops, if you prefer. Just a note: Mirin is a rich, sweet rice wine from Japan- You can buy it in Asian supermarkets, but if it is not availble, add 1 tablespoon soft, light brown sugar to the sauce instead. Also, double the recipe for the dip if you need to.
Provided by BeccaB3c
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the chicken breasts at a slight angle, to a thickness of about 1/4 inch.
- Seed and thinly slice the red and green bell peppers and trim and slice the scallions and baby corn cobs.
- Arrange the bell peppers, scallions, baby corn cobs, and bean sprouts on a place with the sliced chicken.
- Heat a large ridged grill pan, then lightly brush with sesame or sunflower oil.
- Add the vegetables and chicken slices, in small batches, leaving enough space between them so that they cook thoroughly.
- Put the soy sauce, mirin, and ginger in a small serving bowl and stir together until combined- Serve as a dip with the chicken and vegetables.
Nutrition Facts : Calories 205.1, Fat 5.1, SaturatedFat 0.9, Cholesterol 68.4, Sodium 1179.8, Carbohydrate 7.9, Fiber 2.1, Sugar 3.9, Protein 30.8
JULIENNE OF VEAL/POULTRY/PORK (MICROWAVE)
The original recipe called for raw veal. I have changed it to use leftovers, add color and create more sauce. The fun here is that you can use other spices or herbs in place of nutmeg, add more veggies, whatever suits.
Provided by duonyte
Categories Veal
Time 28m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a microwave safe casserole or baking pan, place 1 tbl. butter. Microwave on High for 30 seconds. Add the green onion, mushrooms, and bell pepper, stir, and microwave on High for 3 minutes, stirring once.
- Add the julienned meat, and cook an additional 2 minutes, stirring once.
- With a slotted spoon, remove all the solids from the pan and set aside. Pour the juice into a measuring cup and add enough water or broth to make 1/2 cup.
- Put 1 tbsp butter in the pan and stir in the flour completely. Cook for 1 minute on High. Gradually whisk in the juices, wine and half-and-half or cream. Return to the microwave and cook for 3 minutes, stirring after each minute.
- Stir in the meat and veggies, add a couple of gratings of whole nutmeg, and salt and pepper to taste. Cook on High for 2 minutes or until heated through.
- Serve over hot noodles or rice. Sprinkle with minced parsley, if desired.
Nutrition Facts : Calories 365.9, Fat 20.7, SaturatedFat 11.6, Cholesterol 110.1, Sodium 164, Carbohydrate 10.9, Fiber 1.5, Sugar 2.7, Protein 29
PASTA SHELLS WITH CHICKEN, MUSHROOMS, ESCAROLE, AND SUN-DRIED TO
Make and share this Pasta Shells With Chicken, Mushrooms, Escarole, and Sun-Dried To recipe from Food.com.
Provided by Bev I Am
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large deep nonstick skillet over medium heat.
- Add mushrooms and sauté until tender, about 4 minutes.
- Add garlic and crushed red pepper and stir 1 minute.
- Add broth and bring to boil.
- Stir in escarole; cover and cook 5 minutes.
- Uncover and cook until escarole is tender, stirring often, about 3 minutes longer.
- Season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain; return to pot.
- Add escarole mixture, chicken, and sun-dried tomatoes.
- Stir over medium heat until chicken is heated through, about 3 minutes.
- Season with salt and pepper.
- Transfer to bowl; sprinkle with cheese.
- Makes 4 servings.
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