Welcome to COCO's Kitchen!

Anyone who has been to a Japanese restaurant might think that the Japanese cuisine is "so different" from what they are familiar with. Traditional dishes, such as sashimi or sushi, might be too adventurous, may seem to be too difficult to prepare. It is not easy if you are not living in Japan where every supermarket carries extremely fresh raw fish prepared by professionals. I myself am always careful to choose a store to pick up fish.

And I must tell you that we don't go for these traditional dishes everyday. Our diet is more varied than ever, having been influenced by Western, Chinese, Korean, Indian, and other styles of food which are particularly popular among younger generations and families with children.

What I would like to introduce in this blog are just some simple-everyday-recipes served at dinner table in an ordinary Japanese household, using ingredients you can find at your local stores. Some call it "fusion" Japanese.

Simply add some soy sauce when you marinate your chicken. You will be surprised how much this exotic liquid goes with western cooking ingredients, such as wine, olive oil and more! Make your own Teriyaki sauce with red wine! Sounds crazy? Well, I'll tell you the secret...

Pork Shoulder with Red Wine - Soy Sauce

Soy sauce goes so well with red wine!


Before you try any of the recipes posted in this blog site, please click
here and read the introduction.

< Ingredients > Serves 2
2 pieces of 1 inch thick cut pork shoulder
 Fresh Basil, Rosemary and Thyme : See the image
 2 tbs Red Wine
 2 tbs Soy Sauce
 1/3 tsp White Wine Vinegar
 1/2 Small Onion, finely chopped
 1 Garlic Clove, crashed
 Olive Oil

< Preparation >
1. Combine the ingredients of marinade and mix well.
2. Place pork between two sheets of plastic wrap. Prick and pound each with a meat mallet until 1/2-inch thick; place in marinade in a ziplock bag. Marinade for 20 - 30 minutes.

< Direction >
1. Remove only the meat from the bag and drain. Heat olive oil in a non-stick frying pan, place the meat and cook over medium heat till it browns. Turn over, cover and cook for 1-2 minutes.
2. Add the rest of the marinade to the pan and continue cooking, poring the sauce over the meat with spoon until the meat is done. Remove the herb if desired. Serve hot.

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