Hello everyone I’m Masa
Ground meat is an ingredient both
tasty and reasonable in price
We can cook a variety of dishes with it
This time I’m going to introduce two recipes
One is a simple Japanese style donburi
The other one is a modified version of
a South-Asian ground meat dish
originated from Thailand
Called (JP)“Ga pa o rai su”
I’ve modified the original recipe in a
“Masa-style”
so it can be a little bit different
from the traditional taste
But, I think it’s also a successful dish
seasoning in this way
Whether it’s in Japanese style
or in South-Asian style
they all go very well with rice
The recipes are very simple
Ok, let’s get started~! (๑>◡<)و
[Point] To prevent pork from
emitting an unpleasant stench
[Point] no need to stir-fry it at first
[Point] Keep it pan-fried
until the bottom side is colored
Ok, 2 dishes are completed
OH~ They smell so great
So beautiful in all kinds of color
All right, let me try the taste first
Which one should I start first?
They both look pretty nice
Let me start with this Oyako don
Actually, it’s not a bowl of oyako don
because the ground meat here is pork
we can’t count pork & egg as parents
& children (What “oyako” means in JP)
If you’d like to make a real oyako don
you can prepare ground poultry
Ok, let me scoop a bite out
See this egg in half-cooked status
So beautiful
I really like this kind of (JP) Tamago toji
A kind of dish that
we cook the ingredients first
then pour in egg liquid
and heat it up just a little bit
So the ingredients to make a
delicious donburi
are not limited to deep-fried pork fillet
or chicken fillet
we can also make one with ground meat
All right, next up, I’m going to try
(JP) Ga pa o rai su
You can see many chili peppers here
I remember in traditional recipe,
it includes red pepper
But I happen to not have one at home
And thus, I use chili peppers instead
Since I’ve removed the seeds
I suppose that it shouldn’t be
very spicy…I guess
I like this flavor very much
It’s not spicy at all
It only has the aroma of chili peppers
Adding up the ground meat being
cooked together
each bite has absorbed enough flavor
very suitable to go with steamed rice
Today’s recipes are very simple as well
When using ground meat to cook
make sure you pay attention to its freshness
Ground meat is more perishable
(than whole cuts)
because it has been processed
by being finely cut or chopped
So, its speed of oxidation is faster
I would suggest that you cook it all right
after you buy it
Or, you can divide the portion
you buy into smaller portion,
seal them in resealable bags
and store them in a freezer
I have shared a video teaching about
how to preserve ingredients in a freezer
If you’re interested in it
welcome to check it out later
I hope you all enjoy delicious
ground meat dishes
SPECIAL THANKS TO Amy Chou