Simple Best Japanese Meatloaf and Sauce Recipe

Add a new twist to your old favorite meatloaf recipe and try a simple best Japanese Meatloaf and meat loaf sauce. It is soft and juicy, and I guarantee you’ve never had this kind of meatloaf before. Also try the new Japanese meat loaf sauce recipe for your original meat loaf!   This meat loaf doesn’t need an oven.  So you can make this smaller and individually, then you can put into the bento.   Actually, it is a bento favorite.

meat loaf

Ingredients:
Ground meat pork and beef 50/50 —————-10 1/2oz
Onion ————————————————–1
Egg —————————————————–1
Milk —————————————————-3/5 cup
Panko ————————————————–2 4/5oz
Garlic ————————————————–1 clove
Oil

Seasoning:
Soy sauce ————–1tbs
Worcester Sauce ————-1tbs (Like A1 sauce, Bulldog sauce)
Ketchup —————-1tbs
Nutmeg —————–pinch
Salt and pepper ——pinch

making panko panko making seasoning




Finely chop onion, and grind ginger. Sautee onion in a frying pan and saute them and put salt and pepper.
Cool onion down before putting in the meat.
First, in to the bowl, put milk, panko, garlic, egg, and seasoning ingredients and mix well.
Then, put the meat in the bowl and mix very well. Make sure to whip the meat long and hard to tenderize the meat. This is a Japanese tip to tenderize ground meat!

Then put cooled onion into the bowl and mix them together. Make shape into thick patties and cook in the pan.  At this time, if you push the middle of the oval shape meat a little bit and make middle of the patties concave.

meat 50/50 meat mix well sticky meat

You make a oval round shape meat dough and push a little in the middle of the meatloaf dough.  It is make cook quickly in the middle of the meat loaf.  (If you see the top of the page picture of meat, the middle is not brown compare to outside)

Frying pan oil should be hot so meat won’t stick to the pan. Be patient and don’t play with the meat – let it cook the meat or it may break apart. Cook one side first and do not move the meat dough around until it become golden brown color.  Heat the frying pan and oil good, before you put meat.

Flip the meat and put lid about one minute.  Make sure the heat go through the middle of the meat loaf.

Sauce:
Onion small —————————-1/2
Garlic ————————————1 clove
Soy sauce ——————————3tbs
Honey ———————————-1/2tsp
Rice vinegar —————————-2tbs
Sake ————————————-2tbs
Mirin ———————————–1tsp
Sesame oil —————————–1/3tsp

Put all ingredients in the blender and blend it. Do not make it totally liquid. Leave some chunks in the sauce. Put all in a separate pot and cook (not boil) about 10 minute in order to store extra sauce. This helps make this sauce store longer for other recipe or next meat loaf dinner. You will put this sauce on the meat before eating them.

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Pork and ginger teriyaki Shogayaki sauce recipe

shoga yaki

Recipe for Pork with ginger teriyaki, Shogayaki sauce. It is quick and easy recipe, about 15 minutes you can serve this meal! You can use sliced meat or pork chop. I cook both way. I put picture here ↑ sliced one, and ↓ pork chop.

In the U.S, I rarely see sliced pork which is appropriate to Shogayaki, so I often buy chunk of pork, freeze it half way, and sliced them by meat slicer. If you don’t have a slicer, you can slice by kichen knife. The tip is freeze half way. If you freeze all the way, you may have hard time to slice it. I usually use Country-style ribs (a.k.a. Country Ribs) for shogayaki.

Shoga means ginger, and yaki means grill or fry. Fresh ginger is an important ingredient for this meal. I discover the jucy one is better to cook with this meal. Sometimes I bought ginger and I graind it, they don’t have juce at all. If you can find fresh and jucy one, you will already success to making Shogayaki!
This is one of popular food in Japan. Also it is bento favorit. Popular for Teishoku ya which is fixed menu restaurant. Sweet and spicy taste and soy sauce on meat make very good with white Japanese plain rice. This sweet and spicy food, you may want to eat more rice! Watch out!!




Ingredients:
Pork loin (sliced) ——————————————14oz

Tare (Sauce)
Sugar —————————————————-1tbs
Mirin —————————————————–2tbs
Sake —————————————————–2tbs
Soy Souce ———————————————–4tbs
Grind Ginger ———————————————-1tbs
Oil ——————————————————-2tbs
Papper —————————————————Pinch

shoga yaki - ginger pork shoga yaki -ginger pork ginger pork - shoga yaki

Mix Tare (Sauce) ingredients together. Grind ginger and put all together.

Oil on the pan and start smoking, put meat (if it is sliced, open it up and fry each side) and cook it.
When meat is cooked (if you use sliced meat, it cook very quickly. Do not over cook it because meat will become tuff. You want to cook half way for sliced meat. However, if you use porkchop meat, make sure cook inside of meat ), put Tare on the top of the meat and cook it together. Sauce will getting thicker.

ginger pork - shoga yaki ginger pork - shoga yaki

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How to make Chinese dumpling and sauce recipe

Sui Gyo-za Dumpling - water cooking

How to make Chinese dumpling and dumpling sauce recipe. This is hot and sweet miso base sauce recipe.
In Japan Yaki (pan fried) gyoza (dumpling) is more popular but I like this one very much.
The sauce is the key for this recipe. Also, this is easy because it cook in the water so for the cooking beginners, it is much easier than pan fried.
Plus, it is easy folding dumpling. Pan frying dumpling need some technique.

Ingredients:

Gyoza skin ————————————-1 pack
Pork ——————————————-2  4/5 oz
Salt and papper ——————————–pinch
Sake ——————————————1tsp
Sesame oil ————————————-1tsp
Soy souce ————————————-1tsp
water —————————————–1tbs
Potato starch ———————————-2tsp
Chinese cabbage or cabbage (option) ————about same amount as meat
Dried Shiitake mashroom (option) —————3 to 5 pieces

Sauce
Spicy Brown Bean Sauce (Tei mien jan)————-2tbs
Tahini —————————————–3tbs
Soy souce ————————————-2tbs
Hot sesame oil ———————————-1tbs
Rice viniger ————————————1tsp
Grind garlic ———————————-1tsp
Sesame oil ————————————-1tsp

There are two different ways to cook dumpling.  One is to cook in boiled waterl, like ravioloi and the other way is, more popular in Japan, cook in the pan.

This is water cooking version of Gyouza, called Sui-Gyoza.   I make this and many people like it very much.

chinese cabbage cookingSoak in the water Hoshi shiitake mashroomschinese cabbabe water drain - gyoza




First, you will cut Chinese cabbage or regular cabbage and cook in the boiled water (I used this time Chinese cabbage). Drain the water, and squeeze by hand and take off the water (you see the picture below the ball of cabbage next to the meat in the bowl).   Do not take too much water off.   Soak dried shiitake mashrooms in the water until it softens.   Cut the shiitake mashurooms julian style.

mixing dumpling ingredients

Put all ingredients in the bowl and put salt, pepper, sake, sesame oil, soy souce and mix together.
You see the picture, you have to mix very well. You can not only mix and separate the ingredients, you really mix everything together( you see the picture, I did almost whip the ingredients).   This is the point.   If you mix meat that way, the meat will have more taste to it.  Chinese cabbage has many glutamic acid, if you mix it with meat well, the meat taste much better!

start mixing dampling ingredients mixing dumpling very well!!

Make the sauce, now.

dumpling souce
Tahini or Zumajyan (sesame paste – Chinese name) or Neri goma (sesame paste – Japanese name)

dampling souce
Mixed all together

wrap the meat,

rapping dumpling wraping dampling

This time, my wrap skin was too dry so I use fork to press the edge. If it is too weak, it will open when you boiling this in the water.

Boil the water in the pot and slowly add dumplings into the water.  When they are done cooking, they will start floating on the top of water.  After removing the dumplings, put them in the sauce bowl soon and mix all together.

sui gyoza finish