teriyaki sauce

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While the ingredients for this dish (and the cooking methods) are not exactly a traditional combination, for my personal palette they compliment each other perfectly. They are typical for the dishes I prepare for myself at home. On the other hand, would I still cater to guests at a restaurant or at home, I would not hesitate to serve this kind of food as a course in a multi-course menu. (As I have done many times).
Having been trained in and practiced for most of my career classic French cuisine, as well as garnering experience in local cuisines around the globe, this type of “fusion cuisine” has become my personal cooking style. Nowadays, cooking mostly for myself, a few close friends and the occasional high-end private gig, I don’t have to confirm to traditional cuisines anymore; – my food has become truly a fusion of dishes, methods and ingredients from around the world. Mind you, I don’t try to make my food appear haphazardly strange or exotic on purpose, but sometimes that’s the result when mixing without restraint 🙂
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Bon Appetit ! Life is Good !
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P.S.
“Teriyaki” in this dish refers to the teriyaki sauce as part of the dish, not the traditional cooking method. Click for Teriyaki
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Japanese Pork, Korean Rice Cakes And French Beans

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Standard cup board items in my kitchen:
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: Ginger Paste

: Garlic Confit Paste

: Chile Oil

: Soy Sauce

: Teriyaki Sauce

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: mix soy sauce, teriyaki sauce, ginger paste, garlic paste, and chile oil into sweet and spicy marinade, about 1 cup

: marinade pork butt in the marinade for two days, turning often

: to a non-stick pan, add the 1 cup marinade, 6 cups of water and the pork but

: cover the pan, bring to a boil, turn heat to very low, simmer until pork is very tender, about 2 hours, depending on the size of the butt

: remove pork but, set aside, keep warm

: remove 1/3 of the stock, reduce until thickened, put the pork on a baking rack, brush with the thickened glaze, bake for twenty minutes at 375F, brush with glaze every 5 minutes

: meanwhile, rinse rice cakes for 5 minutes

: cook rice cakes in lightly salted water for 2 to 3 minutes, drain, rinse

: add rice cakes and blanched beans to the remaining teriyaki stock, simmer for 2 minutes, check / adjust seasoning

: plate the rice cakes and beans

: top with sliced pork and pork skin

: nape generously with the teriyaki stock, sprinkle with scallions

: Japanese Pork, Korean Rice Cakes And French Beans

: Japanese Pork, Korean Rice Cakes And French Beans

: Japanese Pork, Korean Rice Cakes And French Beans

: Japanese Pork, Korean Rice Cakes And French Beans

: First Bite 🙂

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Slow Roasted Teriyaki “ Osso Buco ”

Here is what I cooked for myself (& Bella) after I read this half- assed article by a very prominent and famous TV chef/ judge on iron chef , that you have to braise veal shanks for a long time to make them edible.
What a load of crap, as usual, from one of our “recipe chefs ” on TV, most of which have no clue how to cook or be a “chef” in the real world.
Yes, a good traditionally braised Osso Buco can be a wonderful dish, but you lose most of the beautiful texture of the shank. In southern Germany and Austria we have a dish called “Gebratene Kalbshaxe” (usually and ideally spit roast ). Just season with salt and pepper, then SLOWLY !!! roast (whole shank or thickly sliced) until the connective tissues break down (at least 2.5 hours, often up to 4 hours) and you will have the most succulent, tasty, satisfying dish imaginable. During the last 15 minutes, baste liberally with teriyaki sauce.
Just goes to show that if you know and understand only part of something, to pass that on as the full truth will screw up the knowledge of the person who asked you for advise. Happens all the time with non-experienced so called “Chefs” and “Teachers”, who get all their knowledge and skills by sitting on a school bench instead of learning and, most important, experiencing, the facts, beauty and excitement of cooking in the real world, through observing and learning from REAL chefs in a REAL kitchen and soaking up the knowledge and skills offered to them with the passion of a real chef.

Bon Appetit ! Life is Good ! . .