INGREDIENTS Meat
100g Pork Belly Slices
1 Thumb Ginger Root – Lightly Crushed
Pinch Red Chilli rings (or chilli flakes) – add more if you like it hot.
1 Clove Garlic – Lightly Crushed
1 Jumbo Spring Onion – Green Part
Broth
400ml Chinese Style Chicken Broth (1/2 TBSP granules to 400ml water)
2 TBSP Sake
1 White part Spring Onion (Jumbo, cut diagonally)
2 TBSP Soy Sauce
40g Shiitake Mushrooms
40g Shimeji Mushrooms
1 TSP Vinegar
1/2 TSP Sesame Oil
Toppings
2 Eggs – Soft Boiled
Handful of spring onion leaves
Dollop of Grated Garlic
2 Bags of Ramen Noodles
INSTRUCTIONS
1. Stir fry the pork slices in a pan until they release some fat and stir in the chillis.
2. After stir frying for a few minutes add in the sake and stock along with the green part of the spring onion, garlic and ginger – bring to the boil. Skim off any foam to clarify the broth.
3. Once boiling lower to a simmer for 10 mintutes.
4. This is good time to boil your egg. I boil mine for 6 minutes if they are room temp to start. I over cooked in this one, oops.
5. Remove the green spring onion leaves, ginger and garlic and add the soy and white part of spring onion, continue to simmer.
6. Once the white spring onion has wilted taste the broth and add pepper to taste.
7. Add in sesame oil and vinegar.
8. Boil your ramen as per instructions, mine only takes 3 minutes, rinse in cold water to remove the goo and squeeze out any water without crushing it. Place on a bamboo mat to drain.
9. Serve the tsukemen in a small bowl next to your ramen noodles and egg.
10. Garnish with chopped spring onion leaves, grated garlic, bonito flakes or chilli oil.
Skins 25 Gyoza Skins – You can make own but this is easier. Flour for dusting. 1 TBSP Sesame Oil
INSTRUCTIONS 1. Mix pork in a large bowl till gooey – using your hands.
2. Add in all the seasonings (soy, sugar, pepper, sake, sesame oil, potato starch, garlic, ginger and oyster sauce). And kneed well into the pork.
3. Add the cabbage, onion and nira and mix through gently.
4. Cover bowl with cling film and sit in fridge for 30 mins to marinate the juices.
5. While waiting, dust flour onto a baking sheet.
6. Once pork has marinated spoon out approx 1 TBSP onto a gyoza skin. Wet the out part of the skin to help it seal.
7. Pull one side of skin over to the other to produce a semi circle and begin to gather one side of the skin into pleats, sealing it well into the opposite side. Place completed gyoza on the floured baking sheet.
8. Heat sesame oil in a large lidded pan on medium heat.
9. When hot enough place half the gyoza in the pan, make sure not to crowd the pan too much.
10. Pour in boiling water till it covers half way up the gyoza and place lid.
11. Steam for approx 5/6 mins or until the water has mostly evaporated.
12. When the water has evaporated, drizzle sesame oil between the gyozas in the pan and replace the lid.
INGREDIENTS Topping
140 g Onions – Sliced into Strips and halved
2 Eggs
Pinch Parsley – Chopped
Meat
2 Pork Loins – Poked full of holes and fatty part cut into
1 Pinch Salt and Pepper
4 TBSP Plain Flour
1 Egg
1 Dash Water
6 TBSP Panko
Oil for frying – 170oC
Broth
100 ml Water
1/2 TSP Dashi Stock Powder
2 TBSP Soy Sauce
2 TBSP Mirin
2 TSP Sugar
Rice
1 1/2 Cups Thai Rice – New Crop
1 3/4 Cups Water
INSTRUCTIONS
1. Put rice in rice cooker if using.
2. Salt and pepper one side of pork and dust with flour add the dash water to the beaten egg. Coat the pork in the egg.
3. Coat pork in panko crumbs. Double dip in egg and panko for double crispiness.
4. Fry pork in fryer for 2 minutes each side or until golden brown. For extra thick pork loins add a few minutes each side. Drain the oil.
5. Mix water, soy, mirin, and dashi to pan on medium heat and add sugar.
6. Add onions when sugar is dissolves and cover till it boils. Leave to boil for 3 minutes.
7. Chop pork loins into 1 inch strips and gently place on top of sauce in pan.
8. Turn up heat to high and pour over the slightly beaten egg and cover till egg at desired consistency. Top with parsley.
9. Serve on top of bowl with rice.
NOTES
This is my favourite dish along with Kakuni, could live on these!
You can also substitute pork for chicken and make Oyakodon topping it with spring onions. Or beef strips instead and make Gyūdon. This works well topped with beni shōga (pickled ginger).
INGREDIENTS
300g Minced Pork
100g Raw Prawns – minced
300g Beansprouts – tops removed
1 small can Crab Meat
1 Onion – minced
1 Carrot – matchsticked
1 TSP Salt
1/2 TSP Pepper
I TSP Umami
1 Egg Yolk
30g Rice Vermcelli
1 pack of Bánh Tráng (Rice paper)
INSTRUCTIONS 1. Mix all ingredients together bar rice paper.
2. Rice paper prep
Put 1/3 litre of hot water in a bowl with the sugar. Brush the water on both sides of paper and let sit for few minutes to soften on damp towel.
3. Rolling the Nem
Use approx 1/2 TSP of mixture and place in centre, slightly up on rice paper.
Pull in sides and the then roll to seal.
COOKING 4. Fry Nem at 180°C for 5 mins or till browned
I personally enjoy this these cut up into 1″ chunks on steamed rice covered in the Nước Mắm Pha. It’s probably like how a child would eat it but it’s tasty all the same.
Nem Rán Vietnamese Spring Roll – Anonymous Cookery 2014
Nem Rán Vietnamese Spring Roll – Anonymous Cookery 2014
Nem Rán Vietnamese Spring Roll – Anonymous Cookery 2014
![[ANONYMOUS] COOKERY](https://anoncookery.files.wordpress.com/2014/08/cropped-banner23.jpg)
[ANONYMOUS] COOKERY 