My older son wants to learn how to cook Japanese before he goes off to university next year.
He did some cooking in Kenya and Tanzania this summer during the World Challenge trip and has realized that cooking is one of the skills he needs to develop.
And he is right. It is a very important, essential skill, and if he wants to eat Japanese home cooking, he has to cook on his own.
So, he is learning the basics. How to cut, dice, Julienne vegetables, how to peel and deseed tomatoes, how to mince onions.
He doesn’t need to go on the Master Chef. If he could cook himself the food he likes, that would make his university life more enjoyable. It saves him lots of money, too.
I am teaching him simple Japanese dishes, something you can make in a short time and does not require exotic ingredients. Most dishes are cooked over one hob, two the most.
Soboro is simple yet convenient meat recipe.
Ingredients (serves 4)
400g minced meat
2 tbsp minced or grated ginger
1 onion, minced
1 2/3 tbsp sugar
2 tbsp rice wine
2 tbsp soy sauce
1/4 tsp salt and sugar
any green vegetables to garnish
In a cooking pan, cook onions and ginger. Add meat and cook until the colour changes. Add the rest of the ingredients and simmer (covered) about 15 minutes.
Make scrambled egg.
Place the meat over a bowl of rice and serve.
It is nice with pickled ginger or Nori seaweed.
My son likes beef, but you can use chicken, pork or lamb mince. Tuna, salmon or Tofu mince are good for this recipe, too.
You can make a large quantity and keep it in the fridge up to one week. It also freezes well. You can add it to stir fries and noodles if you would like.
More cooking lessons to come.