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Japanese Mince recipe

Japanese Mince recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

Beef mince is fried with ginger, soy sauce, sake and mirin for a quick and easy mid-week meal. Serve with rice.

8 people made this

IngredientsServes: 4

  • 300g beef mince
  • 2 tablespoons freshly grated ginger
  • 1 or 2 tablespoons sugar
  • 3 tablespoons soy sauce
  • 3 tablespoons sake (rice wine)
  • 2 tablespoons mirin (sweet cooking rice wine)

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Heat a frying pan and cook mince without any oil.
  2. Add grated ginger and stir well. Stir in sugar, soy sauce, sake and mirin. Turn up the heat and let it boil for a minute. Serve with hot white rice.

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3 amazing Japanese Steamed Bun (Nikuman) recipes | Try now!

There is nothing as interesting as Japanese steamed bun. Many people who tasted these buns usually opt to go for them rather than artisanal bread.

However, not many people get to enjoy the delicacy since they are somehow intimidated by the process of making them—and also they don’t own a steamer.

However, this shouldn’t be your case at all.

In this post, we shall share a few recipes on how to make a variety of Japanese steamed buns. These recipes are very easy to make, and it won’t take you a lot of time to prepare them.

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In addition, you will have the opportunity to enjoy freshly made Japanese steamed buns, which is usually very amazing.

One interesting thing about the homemade Japanese steamed buns is that they have very great aesthetics and you will always get to see what you eat right from the beginning.

More so, they are visually appealing, and they have a different texture compared to the ones you will find out there in the streets.


Recipe Notes

Just a few quick things to note before we go on to the recipe:

  • The thinly sliced beef here can be found at many Asian grocery stores, since people buy it to make hot pot at home. In fact, it’s often actually labeled, “for Hot Pot.” It’s also a little similar to the thinly shaved beef used in something like a Philly cheesesteak.
  • You’ll also notice in this recipe that I decided to forgo the completely raw egg yolk, instead opting for a sunny-side up egg. This is the perfect way to get that runny yolk experience, even if you’re squeamish about the whole raw egg thing.

Why Use Mince?

As with everything, not everyone can or will choose to eat every cut of meat. Here are some of those reasons:

  • Health – Compared to other parts, mince can very easily by made leaner. This supports people who are looking after their body’s health. All you have to do is ask the butcher to grind leaner cuts through the machine for you.
  • Taste preference – Small and easier to chew, ground meat is an ingredient that can be chosen over tougher or fattier cuts.
  • Availability – If your local butcher doesn’t always have belly, chop or loin available, then mince might be something that is more readily in stock. They can always use the off cuts for it.
  • Diet – Whether it’s religion or a particular diet you’re embracing, there are some that encourage getting nutrients from other sources.

Substitutes

You can replace the mince with chicken, beef, turkey or lamb mince. All will vary in taste and nutrition, so choose what fits your lifestyle!


How to cook Natto? (Natto Recipes)

Easy Natto Pizza Recipe

Very easy Japanese pizza with natto!

Prep time: 5 mins
Coock time: 10 mins
Total time: 15 mins

Ingredients (Serves 2 )

  • 1 package (1.7 oz) ground or whole (small) natto
  • 2 slices sandwich bread
  • 1 medium tomato
  • 1/4 onion
  • 1/2 green bell pepper
  • Pizza cheese, as desired

Cooking Directions

  1. Dice onion and green bell pepper, and slice the tomato.
  2. Mix natto with the sauce and mustard included in the package.
  3. Place 1. on sandwich bread and spread 2. evenly on top.
  4. Cover the bread with cheese.
  5. Toast in an oven until the cheese melts
  • Cover the bread evenly with the natto.
  • You can substitute green onion for the onion.
  • Even without the vegetable toppings, natto and cheese alone make a delicious pizza.

Fried Natto Recipe

Ingredients (Serves 4)

  • Vegetable oil (as appropriate)
  • 2 packs of natto
  • Some salt, soy sauce or ponzu sauce as you like

Cooking Directions

  1. Fry natto in 356°F oil while breaking the beans into individual pieces, until the surface becomes crisp and golden brown.
  2. Drain excess oil and eat natto with salt, soy sauce or ponzu sauce to taste.

* Combine with fried carrot, pumpkin, sweet potato, etc.

Mabo Natto Tofu Recipe

Ingredients (Serves 4)

  • 1 medium firm tofu
  • 1 pack of natto
  • 5.5 oz ground pork
  • 2 oz leek
  • 1/4 onion
  • 1 green pepper (small)
  • 1 eggplant (medium)
  • 3 Tbsp. oyster sauce
  • 1 Tbsp. chili bean paste
  • 3 Tbsp. sugar
  • 2 Tbsp. soy sauce
  • 1 tsp. ginger
  • Potato starch diluted in water (as appropriate)

Cooking Directions

  1. Drain tofu and break it into large pieces by hand.
  2. Cut leek and other vegetables into appropriate sizes.
  3. Mince ginger with the skin on.
  4. Cut natto into small pieces.
  5. Pre-mix oyster sauce, chili bean paste, sugar, soy sauce and other flavoring ingredients.
  1. Sautee all the ingredients (other than natto) in oil.
  2. Add natto, pour mixed flavoring ingredients, and stir well.
  3. Add potato starch diluted in water to hold all the ingredients together.

* Always add natto as the last ingredient. For extra flavor, add a dash of sesame oil as the final touch.

Sticky Rice Bowl Recipe

Ingredients (Serves 2)

  • 3 to 5 okura
  • 1 pack of natto
  • 10 cm long yam
  • 5 to 10 green perilla leaves
  • Soy sauce (as appropriate)
  • 2 bowls rice

Cooking Directions

  1. Cut okura into small pieces, shred yam or cut it into thin, short strips, and mince green perilla leaves. Crush natto into small pieces using the knife.
  2. Put rice into a bowl, sprinkle minced green perilla leave, and put yam, okura and natto.
  3. Sprinkle soy sauce to taste.

Squid Natto Recipe

The Perfect Accompaniment to Sake

Ingredients (Serves 2)

  • 1 package ground or whole (very small) natto 1/5 green onion
  • 2.1 oz squid (sashimi-grade, sliced)
  • 2 to 3 perilla leaves
  • 1/2 tsp. grated ginger
  • Soy sauce to taste, 1 sachet sauce (included in the natto package)

Cooking Directions

  1. Finely chop green onion and mix with natto and sauce.
  2. Mix the squid into 1.
  3. Lay perilla leaves on a plate, put 2. on top, garnish with grated ginger, and pour soy sauce over the natto mixture.
  • You can also use sashimi-grade chopped tuna or chopped octopus instead of squid, and wasabi instead of ginger.

Ume Okaka Natto Recipe

Ingredients (Serves 2)

  • 2 packs Natto
  • 1 large umeboshi (pickled plum)
  • Katsuobushi (dried bonito flakes) (to taste)
  • Soy sauce (to taste)
  • White sesame seeds (as desired)

Cooking Directions

  1. Remove the pit from the umeboshi and mince the flesh.
  2. Combine the natto, umeboshi, and katsuobushi in a bowl and mix well.
  3. Season with soy sauce. Place in a serving bowl, and sprinkle with white sesame seeds.

Natto Egg (Tamagotoji) Rice Recipe

Ingredients (Serves 2)

  • 2 packs Natto
  • 3 Tbsp. Nijiya Brand Tsuyu Tennen
  • 1 tsp. sugar
  • 1/2 onion
  • 2 eggs
  • kizami-nori (shredded nori) (as desired)
  • Salad oil (as desired)
  • 2 bowls of cooked rice

Cooking Directions

  1. Slice the onion and stir fry in a skillet till tender. Set aside in a container to cool.
  2. Crack eggs in a bowl and mix with the natto and the onion from Step 1.
  3. Heat the salad oil in a skillet. Stir in the ingredients from Step 2 and mix with big strokes till half-cooked.
  4. Put rice in a bowl and top with the ingredients cooked in Step 3.
  5. Pour Tsuyu Tennen and sugar into the same skillet. Mix lightly and bring to a boil:
    Pour on top of the dish and sprinkle on kizami nori.

Natto Avocado Recipe

Ingredients (Serves 2)

  • 2 packs Natto
  • 1 avocado
  • 1 onion
  • 4 Tbsp. Nijiya Brand Soba Tsuyu (undiluted type)

Cooking Directions

  1. Peel the avocado, remove the seed, and cut into bite-sized pieces. Finely chop the onion and soak in cold water.
  2. Drain the onion. Put the avocado, onion and natto in a container. Pour in Nijiya Brand Soba Tsuyu and mix the avocado as if cutting with a spoon.

Natto Grilled Curry Rice Recipe

Ingredients (Serves 1)

  • 1 pack Natto
  • 1 pack Nijiya Brand Curry
  • 1 egg
  • Pizza cheese (to taste)
  • Dried parsley (to taste)
  • 1 bowl of cooked rice
  • Butter (as desired)

Cooking Directions

  1. Preheat the oven to 350°F.
  2. Grease a heat-resistant dish with butter. Put in the cooked rice. Empty the package of curry on top of the rice to completely cover the rice. Add natto and mix slightly with the curry.

Tuna in Grated Daikon with Natto Recipe

Ingredients (Serves 3-4)

  • 1 pack Natto
  • 18 oz tuna sashimi
  • 1/4 onion
  • 1/2 pack kaiware-daikon (white radish sprouts)
  • 3 Tbsp. grated daikon
  • 1 Tbsp. soy sauce Iwasabi (as desired)
  • Ponzu (as desired)

Cooking Directions

  1. Cut the tuna sashimi into bite-sized pieces and rub in the soy sauce and wasabi.
  2. Slice the onion and soak in water with kaiware-daikon.
  3. Stir the sauce into the natto.
  4. Mix the ingredients from Steps 1, 2, and 3 onto the grated daikon and serve with a drizzle of ponzu.

Natto Minced Beef Recipe

Ingredients (Serves 2)

  • 2 packs Natto
  • 1/4 onion
  • 3 pieces Chinese cabbage
  • 3-3/4 oz ground beef
  • 1 green onion
  • Dashes of salt and pepper
  • Panko, flour, beaten egg, frying oil (as needed)

Cooking Directions

  1. Finely mince the Chinese cabbage, boil, and squeeze out excess moisture. Mince the onion and green onion. Cut the natto into small pieces and mix with the provided sauce.
  2. Combine all the ingredients in a bowl and divide into four parts. Roll into oblong shapes. Dredge each piece in flour, beaten egg, and panko, in that order. Deep fry in oil at 338° to 356°F for 4 to 5 minutes.

Natto Sandwich Recipe

Ingredients (Serves 2)

  • 2 packs of natto (fermented soy bean)
  • 4 slices of bread
  • 4 leaves of lettuce
  • Butter
  • Mustard
  • Mayonnaise
  • Salt to your taste

Cooking Directions

  1. Spread butter on the bread first, then mustard, and mayonnaise last.
  2. Spread natto on the bread and add a dash a salt for taste.
  3. Put the lettuce on top of the natto.
  4. Press the two slices of bread together.
  • You can add chopped cucumber, green onions or even cheese.
  • If you need more flavor, sprinkle soy sauce or the sauce that comes in the natto package on your natto.

Recipe and photo by: Yakitori Koshiji


Ingredient 3: Miso

Miso is a very important pantry item in Japanese cooking, which means the majority of you who have tried Just One Cookbook recipes may have one or two types of miso in your pantry. Another reason to have a tub of miso around? It’s full of probiotics and many other great health benefits. Here’s how you can use this condiment to flavor your pantry meals.

Vegan Miso Soup

I cannot live without miso soup. Luckily, you can make a really good bowl of miso soup with only pantry items like dried kombu, silken tofu, and dried wakame. You can even enjoy it plain! Packed with umami goodness, it’s hands-down the easiest soup anyone can pull off anytime.

Substitutions: As I said, you can enjoy miso soup plain or with minimal ingredients. As long as you have miso paste, you can enjoy a bowl of delicious warm soup anytime.

Miso Salmon

Known for its Omega-3 fatty acid, salmon is a great protein to have in the diet. For that reason alone, I always have frozen salmon fillets in my freezer. This Miso Salmon recipe is really simple to make. You just need to marinate the fish for 30 minutes, you’d get a flavorful fish to serve for dinner. We love it with Japanese ginger rice.

Substitution: You can use the same marinade on other white fish such as cod or halibut.

All-Purpose Miso Meat Sauce (Niku Miso)

This easy Miso Meat Sauce (Niku Miso) is a great side dish to go with steamed rice, noodles, or lettuce wrap! It’s meal prep and freezer friendly too.

Substitution: Ground pork or ground beef are typically used in the dish, but you can also use ground chicken, ground turkey, or cubed firm tofu. To make it into a meal, feel free to toss in some vegetables like frozen peas, broccoli, leafy greens or minced carrots.


Japanese inspired beef mince recipe

If you would like to head straight to the recipe, click here!

This is an easy and quick recipe to make for the family. Beef mince is very popular in our house at the moment with pretty much all the kids, so I am trying to expand the repertoire a little bit so we don’t have tacos and spaghetti bolognaise so often!

The inspiration for this recipe comes from the Japanese dish Soboro beef. When I came across the Soboro beef recipe, I didn’t have all the ingredients needed on hand, so I got creative with what I did have and it went down well with the family, so it is now part of the mince meat recipe collection!

I served the meal up with rice, beef on top of that, then veggies, then spring onions.

The 17 year old preferred to keep it all separate, so it is a good meal if you have someone who doesn’t eat all the veggies you serve with it!

The dish works better with a shorter grain rice, I only had Basmati on hand when I took the pictures.


Heat the oil in a sauté pan or large frying pan, add the onion and carrots and cook over a medium heat for about 5 mins, stirring occasionally, until the vegetables have started to soften. Add the beef to the pan and cook for about 5-10 mins, stirring to break up the meat, until it browns. Once the meat is crumbly, stir occasionally to prevent it sticking and burning, but don’t keep stirring it, otherwise it just cools the mixture, rather than letting the meat brown. Add the mushrooms to the pan and cook for a few mins.

Sprinkle over the flour, then mix it in well and heat for 3-4 mins to cook the flour. The flour will absorb the fat that comes out of the meat, which will then thicken the sauce.

Pour in the can of tomatoes, sprinkle in the stock cube and bring the mixture to the boil, stirring continually, then reduce the heat and simmer for about 10 mins, until it thickens slightly and the vegetables are tender. Season to taste with salt and pepper before serving, or use it as a base for another recipe. If the sauce seems very thick, just add a little boiling water.

Top tip for making basic mince

Knowing you've got some individual portions of basic mince in the freezer is a lifesaver. To freeze, cool the mixture quickly, then freeze it in a suitable container or freezer bag for up to three months. Allow the sauce to defrost before reheating. Line plastic containers with freezer bags before pouring the mixture in, to avoid the red from the tomatoes staining the plastic.


Japanese Dinner Party Recipe: Teriyaki Beef Mince Canapé

Be the queen of home parties this holiday season!

It’s the season of house parties and many of you may be planning on inviting a friend or two over the upcoming holidays. But while at-home-parties can be so greatly entertaining, organizing them can easily become overwhelming — making sure that everything is on top while also finding the best recipes can be challenging. If you are one of those people who still hasn’t planned what will be gracing the dinner table at your upcoming house party, and if this season you’d like to impress your guests with some easy-made Japanese food, here is one of my best recipes that my friends and family members have come to enjoy very often at my home. It’s easy, delicious, and perfectly fit for a larger group of guests. Enjoy!

Teriyaki Beef Mince Canapé

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion peeled and finely diced
  • 450g good quality beef mince
  • Lettuce cups to serve
  • Handful mangetout finely sliced to garnish
  • 8 tablespoons soy sauce
  • 4 tablespoons mirin
  • 4 tablespoons sake
  • 2 teaspoons sugar

Instructions

  1. Mix the ingredients for the teriyaki sauce together in a small bowl until the sugar is dissolved, then set aside.
  2. Heat the vegetable oil in a medium-sized saucepan over a medium heat.
  3. Add the diced onion and fry for few minutes on a medium to low heat (do not brown the onion).
  4. Add the mince and stir using a wooden spoon to help break up the mince. Continue to fry until the meat is nearly cooked (do not cook the meat fully or it may become dry).
  5. Pour the teriyaki sauce over the mince and mix well together. Cook on a high heat for a few minutes, then let it simmer until most of the liquid has been absorbed.
  6. Serve on lettuce cups and garnish with finely sliced mangetout.

Note: This recipe can be frozen or made a few days in advance (actually the flavors develop over time so it becomes even tastier) and doesn’t require a lot of ingredients.

Bonus: A few tips on entertaining at home

As a person who regularly hosts Japan-inspired (and other) house parties, here are a few tips that have helped me host the events without much stress and food failures over the years. Enjoy!

  1. Create a menu that is affordable for you and manageable for your cooking skills (to avoid stress avoid trying complicated dishes for the first time the day of the party — I’ve done this and it didn’t work out well!)
  2. Create a menu that allows you to prepare a lot of the dishes in advance. This will allow you to spread the workload over a few days and hopefully enjoy the process.
  3. Choose dishes that are relatively easy to make and look impressive even after sitting around for an hour or so.
  4. Look up Pinterest or Instagram for creative and attractive ways to serve your dishes (remember people eat with their eyes). You could make a really tasty dish but if it doesn’t look appealing people may not want to try it. Teriyaki Beef Mince Canapé looks great on a large wooden chopping board.
  5. Don’t forget the garnishes or finishing touches — these can add a bit of color and bring a dish to life. I garnished this recipe with greens to add a little color to the mince.

I hope your party will be successful and enjoyable for you and your special guests!


Directions

To prepare the filling, add the cabbage and 1/2 teaspoon salt to a large bowl and thoroughly mix together. Let the cabbage sit at room temperature for 15 minutes. When it’s ready, transfer the cabbage to a clean kitchen towel or large cheesecloth. Roll up the cloth and wring out the liquid in the cabbage, like you’re wringing dry a wet towel. This is a key step so the gyoza doesn’t become watery. Wring out as much liquid from the cabbage as possible. Do this in batches if it’s easier.

Add the wrung-out cabbage, nira, garlic, ginger, pork, soy sauce, 2 tablespoons of the sesame oil, black pepper, salt, sugar, and katakuriko to a large bowl. Use your hands to mix the ingredients together for about 2 minutes. Mash and mush the mixture together, squeezing it through your fingers, so it turns into a sticky filling that will hold together when you spoon it into a dumpling skin.

To make the dumplings, prepare a tray by lightly dusting it with katakuriko. Place a gyoza skin in the palm of one hand with the floured side down. (The skins are sold with one side floured.) Dip a finger in the katakuriko mixed with warm water and wet the entire edge of the skin. This water-starch mixture is the “glue” that will hold the skin closed. Add about 1 tablespoon of the filling to the center of the skin. Use the index fingers and thumbs of both hands to fold the skin and pinch it together. Place the completed gyoza on the tray, fold side up. Repeat until you’ve used up all the filling.

To prepare the dipping sauce, combine the soy sauce, vinegar, and rayu. A classic proportion is 4 parts soy sauce to 2 parts vinegar to 1 part rayu. Adjust to your own taste. Pour the dipping sauce into individual small bowls and set aside.

To cook the gyoza, preheat a nonstick pan or cast-iron skillet over high heat for about 5 minutes. (We like to use a 12-inch-diameter skillet with a cover to prepare gyoza.) When the skillet is hot, add 1 table-spoon of the sesame oil, making sure the entire surface is coated (you can use a wadded-up paper towel to carefully spread the oil). Begin adding the gyoza, one at a time, in neat rows, with the seam side up. A 12-inch skillet will hold about 20 gyoza. Once all the gyoza are added, fry them for about 10 seconds. Now quickly pour in the water over the gyoza and cover the skillet tightly. Cook over high heat for about 4 minutes. Uncover the skillet there should be little or no water remaining. Cook for 1 minute more. Drizzle the remaining 1 tablespoon sesame oil over the gyoza and cook for an additional 1 minute, for about 6 minutes total cooking time. The gyoza should look glossy with the skins cooked through. Turn off the heat and use a thin fish spatula to transfer the gyoza to a serving plate, this time with the seam side down (you want to show off the beautifully crispy, browned bottoms of the dumplings). Serve the dumplings steaming hot, with the dipping sauce on the side. Dip in the sauce to eat.

Turn off the heat and use a thin fish spatula to transfer the gyoza to a serving plate, this time with the seam side down (you want to show off the beautifully crispy, browned bottoms of the dumplings). Serve the dumplings steaming hot, with the dipping sauce on the side. Dip in the sauce to eat.


Watch the video: Japanese secret to looking 10 years younger than your ageanti aging remedy to remove wrinkles (July 2022).


Comments:

  1. Amo

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  2. Slevin

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  3. Zululkree

    This idea will come in handy.

  4. Frazer

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