Pork Teriyaki

Pork Teriyaki………………….My pork teriyaki is different from other teriyaki dishes. Do you know why? I usually cook the teriyaki sauce separate. By this means, I can control and cook variety of teriyaki dishes. Like when we had a 3 days teriyaki meal at home. I kept the sauce at fridge and cook grilled beef or chicken teriyaki the following day…………………Did you know that Kikkoman’s has little calories compared to other soy sauce, and of those, none come from fat or carbohydrates. There is no cholesterol in this soy sauce. This soy sauce is used primarily in Asian dishes. It can be used as a marinade or as a complimentary condiment to a dish. Most people use it as an additional seasoning to Asian side dishes such as japanese sushi and chinese cuisines. On meat as well; primarily it is used on pork, beef or chicken. It adds a salty flavor to food and only a small quantity impacts a dish…..

Ingredients:

• 1 kilo pork meat cut in strips
• Salt and pepper
• 2 tbsp oil
• 1 pc carrots (sliced)
• sesame seeds
• teriyaki sauce(see below recipe)

Procedures:

• In a pan, heat oil and saute pork until golden brown for approx 10 minutes. add in carrots and pour in teriyaki sauce and simmer for another 5 minutes. then pour in sesame seeds upon serving
• Best serve with rice

Teriyaki sauce

• 1/2 cup soy sauce(kikoman)
• 3 cups water
• 100 gms of grilled pork bones (to get that smokey flavor)
• 1/2 cup cornstarch dissolve in 1 cup water
• salt & pepper
• 1 medium onions
• 1 cup sugar
• 2 tbsp hondashe (japanese MSG)
• 1 stalk of celery
• carrots & potato peel (optional)

Procedures:

• in a separate pan, heat oil and pan grilled pork bones until darkly cooked. (to get that smokey flavor)
• In a large sauce pan, place all ingredients except cornstarch, sugar and kikoman.. boil for 30 minutes. set aside and strain.
• pour over sugar and kikoman..let it boil and add in cornstarch.. adjust your desired thickness by adding little water. stir well

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