Pork Belly and Garlic Chives in Japanese-style Scrambled Eggs
Pork Belly and Garlic Chives in Japanese-style Scrambled Eggs

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pork belly and garlic chives in japanese-style scrambled eggs. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

HOW TO COOK PORK STIR FRY - Asian Food - GregsKitchen. This recipe for Chinese scrambled eggs is made with Chinese garlic chives. These go very nicely with egg, but you can use regular chives as well.

Pork Belly and Garlic Chives in Japanese-style Scrambled Eggs is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Pork Belly and Garlic Chives in Japanese-style Scrambled Eggs is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have pork belly and garlic chives in japanese-style scrambled eggs using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pork Belly and Garlic Chives in Japanese-style Scrambled Eggs:
  1. Get Thinly sliced pork belly
  2. Make ready Chinese chives
  3. Prepare Eggs
  4. Get Onion
  5. Take Shimeji mushrooms (optional)
  6. Make ready Seasoning :
  7. Get Soy sauce
  8. Take Sake
  9. Get Mirin
  10. Get Other:
  11. Make ready Vegetable oil

The image is available for download. Kakuni (Japanese Braised Pork Belly) - Slow cooked pork belly in soy sauce glaze, serve with shiraga negi and egg on the side. Kakuni (角煮) is Japanese braised pork belly, and it literary means "square simmered" referring to the shape of this dish. I'm not usually into fatty meat but there.

Instructions to make Pork Belly and Garlic Chives in Japanese-style Scrambled Eggs:
  1. Cut the garlic chives into 4 cm lengths and slice the onions into 2 cm widths. Cut the pork into easy-to-eat pieces. Beat the eggs gently so that they will become fluffy.
  2. Combine the seasoning ingredients and set aside.
  3. Heat the vegetable oil in a frying pan, pour in the eggs, and make scrambled eggs. Transfer to a plate. (Cook to your desired firmness.)
  4. Put oil in a separate frying pan, then stir-fry the pork belly over medium heat. Once it has cooked about 70% of the way, add the onions and continue to stir-fry.
  5. If there is too much oil from frying the meat, use a paper towel to remove the excess. If there is too much oil, the seasoning won't adhere properly.
  6. Add the garlic chives from Step 4 and quickly stir-fry over high heat. Pour in Step 2 over the entire frying pan, and finish by returning Step 3's eggs to the pan!

I only ever eat eggs over easy boiled or in omelettes/frittatas so this was a good incentive for me (being a BIG garlic and cilantro lover) to have. How to Make Japanese-Style Pork and Cabbage Dumplings (Gyoza). As far as dumplings go, Japanese-style gyoza are some of the simplest to make, if only for the fact that they are almost always made with store-bought, ready-to-fill wrappers at even the best dumpling joints in Japan. Japanese ramen soup with chicken, egg, chives and sprout. Set of different types of Japanese ramen, tantanmen, shio ramen.

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