Ryouri o tsukurimashou! Roast Chinjao

(Note: Please check out the recipes for Yel­low­tail Teriyaki and Cashew Chicken for more use­ful Japan­ese cook­ing vocabulary!)

More Nin­tendo cook­ing, and once again we have a rather Chi­nese dish, but it’s very well-known in Japan. Next time I will fea­ture some­thing more tra­di­tion­ally Japan­ese. Any requests? We’ve got­ten through a lot of cook­ing words with the past two recipes, so if you see words here you don’t rec­og­nize, check back in the links posted above. With that said, let’s get cooking!

チンジャオロース – Roast Chinjao

Yield: 4 servings

Ingre­di­ents:

Prepa­ra­tion:

De-seed and core the bell pep­per, then slice length­wise into thin strips. Mince the 4 cm green onion finely. Peel the 1 1/3 cm fresh gin­ger, then mince finely. Peel the 2 cloves of gar­lic, then mince finely. Set aside.

Cut the 200 g thinly sliced beef into nar­row strips. Place the beef in a bowl, then cover with 2 tsp soy sauce, 1 tsp sake, and 2 tsp potato starch. Mix well. Pour 1 tsp sesame oil into the cen­ter of the meat, then set aside.

In a small bowl, mix together 1 Tbsp sake, 1 Tbsp oys­ter sauce, 1 Tbsp soy sauce, 1/2 Tbsp sugar, dash of pep­per, 1/2 tsp sesame oil, and 1 Tbsp water. Set aside.

Add 2 tsp salad oil to a fry­ing pan and set on high heat. Add the beef and stir until it’s color changes to brown. Place on a plate and set aside.

Add 2 tsp salad oil to a fry­ing pan and set on medium heat. Add the green onion, gin­ger, and gar­lic, then cook until they begin to smell strongly. Add the bell pep­per and stir, then add the beef again. Add the soy sauce mix­ture from before, then turn the heat to high. Stir until most of the sauce is gone, then trans­fer to a plate and enjoy.

Vocab­u­lary:

Related posts:

1. Ryouri o tsukuri­mashou! Yel­low­tail Teriyaki