Recipe
for family meals :
 This
is one of the recipes from Mrs Susie. If you
want to find out more about her have a look at her
biography page which she has written. Mrs Susie
specialises in Oriental cooking. An important first
step in Oriental cooking (which I think is important)
is at the end of each recipe.
To
find out the basic requirements for making Teriyaki
have a look at 'Japanese
Teriyaki' under Tips,etc.
"The
word, teriyaki is a combination of two Japanese words
"teri" and "yaki." Teri means luster and yaki means
grill or broil".
Ingredients
6
pork chops about 1/2-inch thick
1 tablespoon vegetable oil
3/4 cup water
1/4 cup Kikkoman teriyaki sauce
1/4 cup ketchup
4 teaspoons brown sugar, packed
4 teaspoons corn starch
Method
- Brown
chops slowly in hot oil on both sides; drain.
- Combine
1/2 cup of water with next 3 ingredients; pour over
chops.
- Cover
and simmer 30 minutes; turn chops over and cook 30
minutes longer.
- Dissolve
corn starch in remaining water; stir into pan.
- Cook
and stir until sauce boils and thickens.
- Return
chops and coat both sides with sauce. Serve with hot
boiled rice.
Serves
6
Enjoy!
Mrs Susie
"I
have studied oriental cooking quite a bit and the
one thing that makes it different from other styles
of cooking is: it is 90% preparation and 10% cooking.
It is very important to have everything in the recipe
already prepared for cooking before you start cooking.
I
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of
the plate. Only then do I think about cooking. I will
put my oil in the pan and, as the things are called
for in the recipe, I will sweep them into whatever
pan I am cooking with, cook for as long as called
for, then add the next ingredient.
Oriental
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is
finished.
When
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my
sauces mixed in bowls and everything is ready to cook
before I start cooking. This is the right way to do
it and necessary to have a well-timed dinner.
Another
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for
mine but again that was 20 years ago".
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