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Pork Shogayaki (豚の生姜焼き; buta no shōgayaki) is a dish in Japanese cuisine. Shōga (生姜) means ginger , and yaki (焼き) means grill or fry . It can also be made with beef, but the pork version is so much more popular that the term "shōgayaki" generally refers only to pork in Japan. [ 1 ]
There are two distinct types of Japanese vinegar: one is made from fermented rice and the other, known as awasezu or seasoned rice vinegar is made by adding sake, salt and sugar. Seasoned rice vinegar is used in sushi and in salad dressing varieties popular in the west, such as ginger or sesame dressing. Rice vinegar can be mixed with salt and ...
Tonkatsu sauce or katsu sauce is a Japanese sauce served with tonkatsu (pork cutlet). It is a thick ( viscosity over 2.0 pascal-second , per JAS Standard ) Japanese Worcestershire -type sauce. It is similar to the British and Irish brown sauce , and can include a fish sauce , tomatoes , prunes , dates , apples , lemon juice , carrots , onions ...
Wafu dressing (和風ドレッシング, wafū doresshingu), literally “Japanese-style dressing”, is a vinaigrette-type salad dressing based on tosazu (a kind of Japanese vinegar), popular in Japan. [1] The standard wafu dressing consists of a mixture of Japanese soy sauce, rice vinegar, mirin, and vegetable oil.
Chiragaa: boiled face skin of pork, [21] [22] served with vinegar and miso sauce, also served as Okinawa cuisine. Goat meat: Okinawa cuisine, served with soy sauce and grated ginger. [23] Horse meat: offered with grated garlic and soy sauce. Mimigaa: boiled ears of pork, also served as Okinawa cuisine. [24]
Nam tok mu is a Thai salad prepared using pork. Nam phrik ong; Nam tok mu – Thai and Lao pork salad; Nataing; Nikuman – Filled bun in various Chinese and Chinese-influenced cuisines; Nilagang baboy – Filipino stew or soup made from pork or beef with various vegetables
It is served in a broth flavored with konbu (edible seaweed), katsuobushi flakes and pork. Standard toppings are kamaboko (fish cake), sliced scallion and a thick slice of stewed san-mai niku (三枚肉, pork belly; lit. "three-layer meat") or soki (boneless pork ribs) and usually garnished with beni shōga (pickled ginger).
Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for champon are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. Depending on the season and the situation, the ingredients differ.