Lunchtime Favorites

Ginger Pork - "Shogayaki"

Course Lunchtime Favorites
Servings 2

Ingredients

  • 10.6 oz pork sliced thinly to (⅛") thick
  • 2 tbsp sake Japanese rice wine
  • 1 tbsp ginger juice
  • 1 tbsp oil
  • 5.6 oz shredded cabbage

Shogayaki Sauce

  • 2 tbsp sake
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp grated ginger

Instructions

  • Sprinkle 2 teaspoons of sake and 1 teaspoon of ginger juice over the pork slices, coat well, and leave for 10 minutes. This will tenderize the meat and removes the meaty smell.
  • Mix shogayaki sauce ingredients in a bowl.
  • Heat oil in a non-stick (preferred) frying pan over medium high heat.
  • Place the meat in the frying pan without overlapping (cook in batches if required) and cook for about 1-2 minutes or until the bottom side is golden and the edges start to cook.
  • Turn it over and cook further 1-2 minutes. If cooking in batches, transfer the cooked meat onto a plate and cook the remaining meat.
  • Reduce the heat to medium. Return all the cooked meat to the frypan and add the shogayaki sauce to the pan.
  • Cook for about 15-30 seconds, turning the pork slices over to ensure the meat is coated with the sauce. When the sauce is reduced to about 1-2 tablespoons, turn off the heat.
  • Place the vegetables on one side of the plate. Place pork slices and pour the sauce in the frying pan over the pork.

Notes

Shortcut: If you don't want to make the shogayaki sauce yourself, just use our TonTon Teriyaki Sauce & add grated ginger. This will make it into Shogayaki sauce.
Shredded cabbage is always served with shogayaki. You can also add another vegetable of your choice to complete the plate or serve your ginger pork with just the cabbage.

Nisyoku-Don (2-color rice bowl)

Course Lunchtime Favorites

Ingredients

  • 2 cups cooked rice
  • 11 oz ground chicken
  • 4 eggs
  • 1 tbsp pureed ginger
  • 2 tsp sugar
  • salt
  • 1/2 cup TonTon Hibachi Sauce (can also use TonTon Teriyaki Sauce)

Instructions

  • Place cooked rice in a bowl
  • Place Hibachi sauce & pureed ginger in a pan. When it comes to a boil, add ground chicken & cook together.
  • When ground chicken is cooked, place on top of rice
  • Beat 4 eggs in a bowl & add 2 tsp of sugar & salt
  • Make scrambled eggs into serving size portions.
  • Place serving size portion of eggs on top of rice & serve.

Yakitori (Grilled Chicken)

Course Lunchtime Favorites

Equipment

  • Bamboo Skewers

Ingredients

Instructions

  • Cut chicken into bite-size pieces.
  • Marinate chicken in Teriyaki sauce overnight.
  • Put chicken onto bamboo skewers.
  • Grill chicken. (not high temperature)
  • Glaze chicken with Teriyaki sauce.
  • If you have "Shichimi Togarashi" (Japanese red pepper), sprinkle on a little for a spicy taste.

Notes

*Soak bamboo skewers in water for a couple of hours before using.

Teriyaki Salmon Don

Course Lunchtime Favorites
Servings 1

Ingredients

  • 1/2 cup cooked rice
  • 1 salmon steak
  • 1 chopped green onion
  • 1 tbsp sesame seeds (can add more if preferred)
  • TonTon Teriyaki Sauce

Instructions

  • Place cooked rice in a bowl
  • Place chopped green onion on top of rice, then sprinkle on sesame seeds
  • Place salmon steak in a pan & both sides evenly
  • Pour Teriyaki Sauce over to coat both sides
  • Place cooked salmon over rice & serve

Notes

You can bake salmon in the oven or grill also.

Hibachi Tacos

Course Lunchtime Favorites
Servings 2

Ingredients

  • 1 lb sirloin or ny strip
  • 2 tbsp fresh garlic: chopped
  • 1 tomato: chopped for serving
  • 1/2 onion: minced for serving
  • jack cheese: shredded for serving
  • 1 lime: cut in wedges
  • corn tortillas
  • 1/2 cup TonTon Hibachi Sauce

Instructions

  • Slice beef into small cubes.
  • Mix Hibachi sauce with garlic.
  • In a plastic freezer bag, put in beef & pour in sauce. Refrigerate overnight.
  • Prepare all toppings: tomato, onion, cheese, lime
  • Warm corn tortillas
  • Grill or pan fry (with little oil) beef
  • Serve ingredients separated to be assembled.

Teriyaki Hamburger

Course Sandwich
Servings 1

Ingredients

  • 1 hamburger patty
  • 1 hamburger bun
  • lettuce
  • tomato
  • onion
  • TonTon Teriyaki Sauce dipping sauce (instructions below)

Instructions

  • Cook hamburger as you like; grill or fry.
  • Dip meat into teriyaki sauce.
  • Arrange everything on the bun.

Notes

Teriyaki Dipping Sauce:
1 cup of TonTon Teriyaki Sauce
3 tablespoons Sugar
6 tablespoons Soy Sauce
1 teaspoon Cornstarch
Place Tonton Teriyaki Sauce, sugar, and soy sauce in a pan.
Bring to a boil.
Mix 2 tablespoons of water with 1 teaspoon of cornstarch.
Mix starch mixture with sauce & pour into a dipping bowl.

Teriyaki Steak Sandwich

Course Sandwich
Servings 1

Ingredients

Instructions

  • Cook sliced beef as you like; bake, grill or fry.
  • Dip meat into teriyaki sauce.
  • Arrange everything on the bun and serve with teriyaki dipping sauce.

Notes

Teriyaki Dipping Sauce:
1 cup of TonTon Teriyaki Sauce
3 tablespoons Sugar
6 tablespoons Soy Sauce
1 teaspoon Cornstarch
Place Tonton Teriyaki Sauce, sugar, and soy sauce in a pan.
Bring to a boil.
Mix 2 tablespoons of water with 1 teaspoon of cornstarch.
Mix starch mixture with sauce & pour into a dipping bowl.

Ginger Tomato Bruschetta

Course Lunchtime Favorites

Ingredients

  • French baguettes: sliced 3/4 in thick
  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic: peeled & sliced in half
  • 3 tomatoes: chopped
  • salt & pepper
  • fresh basil leaves (decoration)
  • TonTon Ginger Dressing

Instructions

  • Pre-heat oven on broiler setting. Place rack @ 6 inches from broiler
  • Mix chopped tomato with Ginger Dressing & set aside.
  • On a baking sheet, line up baguette slices. Broil until golden brown on both sides. (keep a close eye while broiling)
  • Remove baguette slices & rub each slice with the garlic, then brush with extra virgin olive oil.
  • Place a spoonful of chopped tomato ginger mixture on the baguettes & serve.

Japanese-style Scallop Carpaccio

Course Lunchtime Favorites
Servings 2

Ingredients

  • 10 sea scallops
  • 1/4 cup red onions
  • basil leaves
  • TonTon Yuzu Dressing

Instructions

  • Pan fry scallops on both sides (do not overcook)
  • Thinly slice scallops & place on a plate
  • Chop red onions & place over scallops
  • Pour Yuzu Dressing over scallops, decorate with basil leaves, & serve
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