Slow Cooker Japanese Pork with Soba Noodles

Asian cooking is known for its simplicity and speed.  This recipe uses the inexpensive pork shoulder which can be rather tough if not cooked properly.  To ensure it is tender and full of flavor the pork is first cooked in a slow cooker.  Slow cooking is great because it is not hands on and this methods does impart a tremendous amount of flavor for so little effort.
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Yakiniku (Japanese BBQ)

For a Japanese BBQ the meat is normally not marinated ahead of time so it is important to use good quality.  The diners sit around the BBQ and individually cook bite-sized pieces of meat or vegetables throughout the meal and then dip into a salty-ish sauce called “tare.”  FUN FACT:  In this country what we call a hibachi grill is actually called “shichirin.”  In Japan a hibachi is used to emit heat and is not cooked upon. Continue reading

Longevity Noodles with Chicken, Ginger, and Mushrooms

This dish is traditionally eaten for Chinese New Year. Everything is cut long to symbolize longevity, hence the name. This version is adapted from “Stir-Frying to the Sky’s Edge” by Grace Young. Please note, this recipe uses fresh noodles; if using dried follow package instruction and it will take longer to make.

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Chinese Mustard Glazed Shrimp

These shrimps are glazed with the Chinese mustard that comes in those little packets. No, you don’t have to save one or steal one. They are simply made with dry mustard and water. And they’re hot. I mean hot. Prepared mustard has lots of other ingredients to temper the heat of dry mustard. Okay, this recipe tempers the heat with some sweet. Corn syrup and duck sauce to be exact. Actually, duck sauce comes in another of those little packets, but buy the jar!

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