Eat like yours in Japan in your home!

I recently discovered Japanese food and knew I needed to learn how to make it at home. Here are some recipes to get you started!

Slow-cooker melting pork ramen

https://www.taste.com.au/recipes/slow-cooker-melting-pork-ramen-recipe/pz0v2tw5?r=recipes/japaneserecipes&c=1f575979-1bea-40b5-940d-1fc871f629f7/Japanese%20recipes

Ingredients

• 1 tablespoon peanut oil
• 1kg-piece pork belly
• 1 garlic bulb, halved horizontally
• 1.25L (5 cups) chicken stock
• 5cm-piece fresh ginger, thickly sliced
• 1 green shallot, halved, plus extra, sliced diagonally, to serve
• 2 tablespoons mirin
• 2 tablespoons light soy sauce
• 1 teaspoon sambal oelek
• 200g dried ramen noodles
• 3 cups baby spinach
• 4 eggs, soft boiled, halved crossways
• Sliced fresh red chili, to serve (optional)

Instructions

1. Heat the oil in a large frying pan. Add the pork, rind-side down, and cook for 10 minutes or until golden. Turn over and cook for a further 5 minutes, adding the garlic, cut-side down, in the last 2 minutes of cooking. Transfer the pork and garlic to a slow cooker. Add the stock, ginger, and shallot. Cover and cook, covered, on High for 5-6 hours or until the pork is very tender.
2. Use tongs to transfer the pork to a plate. Set aside to cool slightly. Remove and discard the rind and fat. Use forks to coarsely shred the pork and transfer to a baking tray.
3. Stir the mirin, soy sauce, and sambal oelek into the slow cooker. Season with more soy sauce, mirin and sambal oelek, if desired.
4. Cook the noodles in a large saucepan of boiling water for 5 minutes or until just tender. Drain and divide among serving bowls.
5. Meanwhile, preheat a grill on high. Place the pork under the grill for 3 minutes or until browned.
6. Divide the pork and spinach among the bowls. Pour in the broth. Serve topped with egg halves, extra shallot, and chili, if using.

Japanese-Style Deep-Fried Shrimp

https://www.allrecipes.com/recipe/127500/japanese-style-deep-fried-shrimp/

Ingredients

• 1 pound medium shrimp, peeled (tails left on) and deveined
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 2 eggs, beaten
• 1 cup panko crumbs
• 1-quart vegetable oil for frying

Instructions

1. Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
2. Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.

Japanese Poke Bowl

Ingredients

• ½ carrot, spiralized
• ½ cucumber, spiralized
• ½ cup red cabbage, shredded
• ½ cup green cabbage, shredded
• ½ avocado, sliced
• ½ cup shelled edamame beans, blanched
• ¼ cup tofu, diced

 To Garnish:

• Salt and pepper
• 1 nori sheet, shredded
• 1 tsp sesame seeds, toasted

 Sauce:

• 1 tbsp apple cider vinegar
• 2 tbsp soy sauce
• 1 tsp chili sauce
• ½ tsp sesame oil
• 1 knob fresh ginger, minced

Instructions

1. Place spiralized carrot and cabbage as the base of the bowl, then top with the cabbage, avocado, edamame, and tofu.
2. In a lidded jar mix the vinegar, soy sauce, chili sauce, sesame oil, and ginger, seal with a lid and shake to combine.
3. Pour dressing over the bowl, then season with salt and pepper and sprinkle over shredded nori and toasted sesame seeds.