Recipe of Award-winning Japanese-Style Stir-Fried Pork and Kabocha with Gochujang
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Recipe of Favorite Japanese-Style Stir-Fried Pork and Kabocha with Gochujang. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Japanese-Style Stir-Fried Pork and Kabocha with Gochujang, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese-Style Stir-Fried Pork and Kabocha with Gochujang delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Japanese-Style Stir-Fried Pork and Kabocha with Gochujang is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Japanese-Style Stir-Fried Pork and Kabocha with Gochujang using 9 ingredients and 4 steps. Here is how you cook that.
I wanted to use hot but rich gochujang in Japanese style dishes.
The estimate cooking time of the kabocha is about 2.5 to 3 minutes in a 500-600W microwave.
Adjust the seasoning amount if you like. For 2 to 4 servings. Recipe by caramel-cookie
Ingredients and spices that need to be Make ready to make Japanese-Style Stir-Fried Pork and Kabocha with Gochujang:
- 250 grams One whole pork piece ( such as leg or fillet)
- 200 grams Kabocha
- 10 cm Japanese leek
- 1 tbsp ◎Sake
- 1 tbsp ◎Mirin
- 1 tbsp ◎Soy sauce
- 1 tbsp ◎Gochujang
- 1 tsp ◎Grated ginger
- 1 Vegetable oil
Instructions to make Japanese-Style Stir-Fried Pork and Kabocha with Gochujang
- Cut the pork into 1.5 cm cubes. Cut the kabocha into similar sizes and microwave until slightly firm. Cut the leek into 1 cm. Combine the ◎ ingredients.
- Heat vegetable oil in a pan and add the pork to fry over a medium to high heat.
- After the colour of the pork has changed, add the leek. After the leeks are aromatic, add the kabocha and the ◎ ingredients. Stir fry over high heat and turn off the heat.
- Transfer to a serving dish. Garnish with green vegetables (not listed).
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