Recipe: Delicious Japanese style pork & tofu nimono

Japanese style pork & tofu nimono. This recipe is for a quick Japanese style pork saute. Great with rice and steamed veggies on the side. You can also double the recipe and use whole Pork Chops or chicken breasts for grilling!

This is a simple and flavorful recipe. It's great with rice and Asian veggies like bok choy! It is however different from the American style barbecue. You can have Japanese style pork & tofu nimono using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Japanese style pork & tofu nimono

1. You need 600 g of Pork shoulder.
2. Prepare 350 g of Firm tofu.
3. Prepare 1 of Onion.
4. You need 1 of Spring onion (garnish).
5. Prepare 800 cc of Water.
6. You need 150 cc of Sake or rice wine.
7. Prepare 200 cc of Soy sauce.
8. You need 4 Tablespoons of Caster sugar.

Beef, pork, chicken are usually thinly sliced for quick grilling and are grilled indoors. The diners sit around the table with the grill in the middle and pieces are quickly grilled and eaten at the table a few pieces at a time. In a bowl mix ginger, soy sauce, Sake, and Mirin. Heat a frying pan at medium high heat and add oil, then add sliced pork to pan-fry.

Japanese style pork & tofu nimono instructions

1. Put the pork chunks in a boiled water to get rid of excess smell of pork..
2. When the pork turn white, take them out and put them into a cold water bowl..
3. Use blowtorch or fry pan to roughly grill both sides of tofu. And then slice it..
4. Put water, rice wine, soy sauce and sugar into a pan and bring the mixture to boil..
5. Add in tofu slices and onion slices in and cook for 10 minutes..
6. Add in pork chunks and bring the mixture to boil and then simmer it for 30 minutes. Garnish the dish with some chopped spring onion and enjoy..

If you like sweeter flavour, you could increase the amount of sugar by ½ tablespoon. This Chinese-style pork belly is sweet, salty, and perfectly tender. Slowly cooking the pork in a flavorful mixture of garlic, ginger, and brown sugar gives it that signature sticky-sweet glaze that pairs perfectly with salty soy sauce. Serve it over rice for the ultimate dinner and forget you ever wanted to order take-out. Pork belly is the cut where bacon originates and is quite heavy in fat.