Pork & Nori Mazegohan
Pork & Nori Mazegohan

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, pork & nori mazegohan. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Pork & Nori Mazegohan is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Pork & Nori Mazegohan is something that I’ve loved my entire life. They’re fine and they look wonderful.

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To begin with this recipe, we have to prepare a few components. You can cook pork & nori mazegohan using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pork & Nori Mazegohan:
  1. Get 2 cups (*180ml cups) Japanese Short Grain Rice
  2. Prepare 200 g Pork Belly *OR pork steak, thinly sliced
  3. Get Salt & White Pepper
  4. Take 50-100 g Additional Vegetables *e.g. Carrot, Shiitake, Shimeji, etc
  5. Take *Note: This time I used Canned Bamboo Shoots
  6. Make ready 1-2 teaspoons Sesame Oil
  7. Get 2 sheets Nori (Seaweed Sheets)
  8. Make ready Toasted Sesame Seeds
  9. Get <Sauce>
  10. Take 1 small piece Ginger *grated
  11. Make ready 2 tablespoons Oyster Sauce
  12. Take 1 tablespoon Soy Sauce
  13. Get 1 tablespoon Sake (Rice Wine) OR Water

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Steps to make Pork & Nori Mazegohan:
  1. Wash Rice then cook as normal.
  2. In a small bowl, combine all the sauce ingredients. Cut Pork and all vegetables into small pieces or slices.
  3. Toast Nori over the flames and tear into small pieces.
  4. Heat Sesame Oil in a frying pan and cook Pork, add vegetables and cook, stirring. Then add the sauce and cook for a minute or until the sauce thickens.
  5. Add the pork and vegetable mixture to the cooked rice and mix well. Lastly add Nori and combine. Sprinkle some Toasted Sesame Seeds on top and enjoy.

Get the critical information needed to deal with the impacts of a pork industry crisis, now and in the future. Pork joints can be roasted long and slow at a lower heat, or fast at a higher heat. Stewing or casseroling pork, either on the hob or in the oven, produces a rich, flavoursome dish with succulent, tender meat. This can also be an ideal way to cook the slightly tougher cuts such as shoulder and collar. OTHER WORDS FROM pork. pork·ish, pork·like, adjectivepork·less, adjective.

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