January 14, 2012

Subuta (Sweet and Sour Pork) with Pan-Fried Pork Dumplings/焼いた豚団子で作った酢豚

The other day, I made subuta with pan-fried pork dumplings.

Ingredients for 4 x 2 = 8 servings

Pork dumplings

300 g pork scraps, finely chopped
2 tsp soy sauce
1 tsp sesame oil
1 tbsp komeko (rice flour) or katakuriko (potato starch)

4 x 2 = 8人分の材料


豚こま 300 g、細かく切る
しょう油 小さじ2
ごま油 小さじ1
米粉または片栗粉 大さじ1

1/3 large bamboo shoot
2 medium onions
1 carrot

6 tbsp vinegar
4 tbsp soy sauce
2-4 tbsp sugar
(I used 2 tbsp.)
2 tsp chicken stock powder
(I used 2 tsp instant dashi instead.)
2 tsp komeko (rice flour) or katakuriko (potato starch)
140 ml water

タケノコ 大 1/3個
玉ねぎ 中 2個
ニンジン 1本

お酢 大さじ6
しょう油 大さじ4
砂糖 大さじ2~4
鶏がらスープの素 小さじ2
米粉または片栗粉 小さじ2
水 140 ml
I should have added green peppers to make it more appetizing! (They were rather expensive that day.)


Fräulein Trude said...

No pineapple but buta dango. Interesting how recipes change from country to country. I also like to add bell peppers for their colour (lucky they are not expensive here). But it looks good as it is.

Hiroyuki said...

Kiki: Yes, the recipe differs from person to person, too.

This particular recipe is a modification of the one that calls for mochi (rice cakes), which are cut into four equal parts, soaked in water, coated with potato starch, and then pan-fried.
I wonder if this link works fine.

Fräulein Trude said...

Asahi TV-recipe: I never had dried mochi. I only know these small rice cakes/crackers for snacks or home made fresh soft chewy mochi. I wonder about the texture.
They used green and what seems to be red bell peppers too (I could only translate peppers ピーマン) and recommended some Ketchup for children as you once told me before.

Hiroyuki said...

Kiki: Glad that you seemed to have managed to reach the recipe.

Yes, a 赤ピーマン red pepper is used togeher with green peppers.

This recipe does not call for ketchup, and that's one of the reasons why I wanted to try it.

Dried mochi? Mochi is not dried; it simply gets hard when cool. When reheated, mochi turns soft again.

Sissi said...

It looks excellent and the carrot makes the dish very colourful (I see you have cut it into the typically Japanese wedges, I have forgotten the name...or maybe I'm wrong...).

Hiroyuki said...

Sissi: Yes, rangiri 乱切り. Make one diagonal cut, turn the ingredient so that the cut end faces up (or down), make another cut, turn it again.

Sissi said...

Thank you for reminding me the name and the method. It looks very beautiful.