@conor.bro: What I’ve been using

conor.bro
conor.bro
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Saturday 19 September 2026 06:09:58 GMT
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China has had lot of influence on Japanese cuisine, such as this black vinegar sweet & sour pork called the Kuro Subuta! [Fried Rice Ingredients] 1.5 cups rice 1 negi shaft (can replace with scallions) 1/2 carrot 3 cloves garlic 1/2 stick of kamaboko 2 mixed eggs 2 tsp each of soy sauce, sake, mirin Salt & pepper, ajinomoto (MSG powder) 1.  Dice up veggies and the kamaboko. 2.  Heat & coat pan/wok with oil, lightly saute veggies first, take it out. 3.  Heat up a small pocket of oil, turn heat off, pour egg mixture. 4.  Once the sides are hardened, turn heat back on, add cooked rice. 5.  Break it apart, flip, flatten & mix a couple of times. 6.  Add veggies, kepp doing the above. 7.  Add salt & pepper, dash of ajinomoto, repeat. 8.  Add sake & mirin, repeat. 9.  Add soy sauce to the side to get a nice caramelization. 10.  Mix, flip, flatten for another minute or 2. [Kuro Subuta Ingredients] 1 pork loin (250 - 300g) 2 tbsp sake Salt & pepper, ajinomoto 1/2 mixed egg Potato starch & flour in 2 : 1 ratio 1/2 each of green and red peppers [Kuro Subuta Sauce Ingredients] 3 tbsp black vinegar 2 tbsp sugar 1.5 tbsp soy sauce 1 tbsp sake 1 tsp lemon juice 1 tbps potato starch mixed with 1 tbsp water 1.  Cut up pork loin, put into bowl along with sake, salt & pepper, ajinomoto, 1/2 mixed egg. 2.  Squeeze and mix, marinate for at least half an hour. 3.  Chop up the peppers. 4.  Cover pork with potato starch and flour. 5.  Fry at 330 degrees (F) for 3 minutes, flip half way through. 6.  Take it out, rest for 5 minutes.   7.  Fry peppers for about 20 seconds. 8.  Fry pork again at 355 degrees (F) for about a minute. 9.  Mix the sauce ingredients above minus the water/potato starch in a bowl. 10.  Pour and heat it up in a woke.  Once boiling, turn down heat. 11.  Add & mix potato starch until gooey. 12.  Add the pork and peppers, entangle it all up. 13.  Shake & mix a couple of times, put on top of fried rice. #chinesefood #japanesefood #sweetandsour #pork #friedrice #cooking #Recipe #fyp
China has had lot of influence on Japanese cuisine, such as this black vinegar sweet & sour pork called the Kuro Subuta! [Fried Rice Ingredients] 1.5 cups rice 1 negi shaft (can replace with scallions) 1/2 carrot 3 cloves garlic 1/2 stick of kamaboko 2 mixed eggs 2 tsp each of soy sauce, sake, mirin Salt & pepper, ajinomoto (MSG powder) 1. Dice up veggies and the kamaboko. 2. Heat & coat pan/wok with oil, lightly saute veggies first, take it out. 3. Heat up a small pocket of oil, turn heat off, pour egg mixture. 4. Once the sides are hardened, turn heat back on, add cooked rice. 5. Break it apart, flip, flatten & mix a couple of times. 6. Add veggies, kepp doing the above. 7. Add salt & pepper, dash of ajinomoto, repeat. 8. Add sake & mirin, repeat. 9. Add soy sauce to the side to get a nice caramelization. 10. Mix, flip, flatten for another minute or 2. [Kuro Subuta Ingredients] 1 pork loin (250 - 300g) 2 tbsp sake Salt & pepper, ajinomoto 1/2 mixed egg Potato starch & flour in 2 : 1 ratio 1/2 each of green and red peppers [Kuro Subuta Sauce Ingredients] 3 tbsp black vinegar 2 tbsp sugar 1.5 tbsp soy sauce 1 tbsp sake 1 tsp lemon juice 1 tbps potato starch mixed with 1 tbsp water 1. Cut up pork loin, put into bowl along with sake, salt & pepper, ajinomoto, 1/2 mixed egg. 2. Squeeze and mix, marinate for at least half an hour. 3. Chop up the peppers. 4. Cover pork with potato starch and flour. 5. Fry at 330 degrees (F) for 3 minutes, flip half way through. 6. Take it out, rest for 5 minutes. 7. Fry peppers for about 20 seconds. 8. Fry pork again at 355 degrees (F) for about a minute. 9. Mix the sauce ingredients above minus the water/potato starch in a bowl. 10. Pour and heat it up in a woke. Once boiling, turn down heat. 11. Add & mix potato starch until gooey. 12. Add the pork and peppers, entangle it all up. 13. Shake & mix a couple of times, put on top of fried rice. #chinesefood #japanesefood #sweetandsour #pork #friedrice #cooking #Recipe #fyp

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