20111121 Your Japanese Kitchen - Yakibuta and Soba

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Yakibuta Quick Barbecued Pork

Ingredients (Serves 4)
*400g pork shoulder
*salt
*pepper
*2 tbsp soy sauce
*1/2 tbsp oyster sauce
*1/2 tbsp shokoshu Chinese sake
*1 1/2 tbsp sugar
*1/2 tsp miso
*1 star anise

1. Let the shoulder pork reach room temperature. Then cut it into 4 parts.

2. Lightly sprinkle the meat with salt and pepper.

3. Combine the soy sauce, oyster sauce, sugar, shokoshu and miso. Finally, add the star anise.

4. Heat a little oil in a pan and add the pork. Brown all sides for about 10 minutes.

5. When the pork is well cooked, turn the heat off and remove from the pan.

6. Remove some fat if you think it's too much. Add the sauce mixture and simmer it for 1 to 2 minutes on low heat.

7. Put the pork back into the pan and simmer for a while, turning it over from time to time, until the pork is glazed.

RecipesTop
Soba Noodles with Leek

Ingredients (Serves 4)
*1 Japanese leek
*1/2 green onion
*150g dried soba noodles
*4 cups / 800ml water
*1/2 cup / 100ml soy sauce
*1/2 cup / 100ml mirin sweet cooking sake
*20g dried bonito flakes
*shichimi seven-spice chili pepper
*yakibuta for topping

1. Put 4 cups of water, soy sauce and mirin in a pan and turn the heat on.

2. When it comes to a boil, add the bonito flakes and simmer for 2-3 minutes on low-medium heat.

3. Remove from heat and let it stand for about 15 minutes. Then strain it. The noodle broth is done.

4. Cut the leek into 5cm thin strips.

5. Cut the spring onion into 5cm-long pieces.

6. Boil ample water and cook the soba according to the directions on the package.

7. While the soba is cooking, heat the broth. When it comes to a boil, add the leek and spring onion, and cook briefly.

8. When the soba is done, drain well and put into a bowl.

9. Pour the soup over the soba and place the sliced yakibuta on top. Sprinkle some shichimi, to taste.

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