Japan's much-loved tonkatsu pork cutlets come with a mound of freshly shredded cabbage, but a surge in the price of the humble vegetable has prompted chef Katsumi Shinagawa to skimp on servings. The ...

Saute the pork or ham, onion, pepper, escallion in 2 – 2.5 tablespoon cooking oil in large pan. Add egg unbeaten to pot and stir Add rice and mix well Add soy sauce gradually stirring mixture after ...

Cover the pan with a tight-fitting lid and leave to simmer gently for 45 minutes, or until the pork and rice are cooked and tender. While the stuffed cabbage leaves are cooking, prepare the tomato ...

Like many Filipino dishes, pork adobo is cooked with dark sugar, vinegar and soy sauce, which are then reduced right down to coat the meat. Jasmine rice flavoured with pandan leaf is a great ...

This cabbage rice looks just like real rice - a light, low-carb, and veggie-filled dish that's super satisfying! Serve ...

Tokyo - Japan’s much-loved “tonkatsu” pork cutlets come with a mound of freshly shredded cabbage, but a surge in the price of the humble vegetable has prompted chef Katsumi Shinagawa to skimp on ...

Tender slices of marinated pork are combined with crunchy cabbage, carrots, and bell peppers. The dressing is a tangy blend of soy sauce, rice vinegar, ginger, and garlic, adding a zesty kick to the ...

1. Pan-fry pork rashers until golden and cooked through, adding teriyaki sauce in the last minute of cooking time to coat the rashers. 2. Slice and stuff into young baby red cabbage leaves. 3. Toss ...

Lining your steamer basket with cabbage ... soy sauce, rice wine, brown sugar, both sesame oils and 1 teaspoon of salt until finely chopped. Transfer to a large bowl; mix in the pork.