Stamina Domburi ("Sutadon") すた丼

すた丼 Stamina Domburi - pork belly and onions in garlic-ginger sauce with an egg over rice, a photo by naotakem on Flickr.

A domburi (a dish that serves cooked meat, fish, and/or vegetables over rice in a bowl) that originated at a college town in Western Tokyo to match the appetite of hungry students. Called 'stamina domburi' due to its liberal use of meat (pork belly) and garlic and flavored primarily by soy sauce - a tasty, albeit calorie rich dish. It has since become more mainstream and could be found at Japanese style fast food outlets around Tokyo.

東京の西部の某学生街発祥の「スタミナ丼」略して「すた丼」。豚肉、ニンニクを醤油味でたっぷり食べるから「スタミナ」とはいささか短絡的かもしれませんがこの組み合わせで（カロリーはおいといて）旨く無い訳が無い、という一品です。最近では東京のあちこちで食べることができるようです。

The original recipe has never been published, but many people (especially former students) have reverse-engineered the dish; the following a combination of a few of them.

• Cut thin-sliced pork belly strips into easy-to-eat lengths (3 inches would do - if not available, slice a block of pork belly yourself)
• Slice onion into thin wedges
• Prep the sauce by mixing soy sauce, a lot of finely minced/grated garlic, grated ginger (just a small amount - garlic is the main flavor here), sake, mirin (Japanese sweet rice cooking wine), Chinese chicken broth (I used the powdered type dissolved in hot water), sugar (a pinch for me, but if you want sweet you can add more), and black pepper in a small bowl; aside from the soy sauce, the liquids should be used sparingly
• Boil water in a pan and cook the pork belly until it turns white, drain and set aside; this allegedly reduces the fat content somewhat and avoids overcooking after the sauce is added
• Heat sesame oil in a frying pan, sauté the onions until slightly soft and fragrant, add the pork and the sauce, mix well and heat through
• Serve over a bowl of rice with a boiled egg (probably my largest deviation from the Japanese recipes that call for a raw egg, but I live in the States)
• Eat with abandon

本家のレシピは非公開ですが大勢の人（主に某大学の卒業生？）が再現を試みているのでここではそのいくつかを組み合わせてみました。

• 豚バラ肉の薄切りを食べやすい長さ（7-8センチぐらい？）に切る（薄切りが入手できない場合はブロックを自分で適宜切りましょう）
• タマネギを薄めのくし形に切る
• 醤油、たっぷりの刻んだ、または下ろしたニンニク、下ろし生姜（ニンニクが主役なので控えめに）、日本酒、みりん、中華鶏ガラスープ（今回は顆粒を溶かしたものを使いました）、砂糖（好みで加減）、黒コショウをボウルに混ぜ、タレを作る（醤油以外の液体調味料は少量づつ）
• 鍋に湯を沸かし、豚肉をさっと茹で上げて脂を少し抜いたら湯から上げる（タレを加えてからの炒め時間を短縮して具材が硬くなるのを防ぐ、とのこと）
• フライパンにごま油を熱し、タマネギをさっと香りが立つまで炒めたら茹でた豚肉とタレを加え、よく混ぜ、全体に火を軽く通す
• 丼にご飯を盛ったところに載せ、ゆで卵を添える（日本発のレシピでは生卵、となってますがいかんせんここはアメリカなもので…）
• ためらいなくかき込むように食す

Roast pork with rice and bok choy 叉焼飯(風)

Roast pork with rice and bok choy 叉焼飯(風), a photo by naotakem on Flickr.

チャイナタウンか中華スーパーで出来合いの叉焼を買ってご飯に添えて簡単に、と思っていたら売り切れだったり店が閉まっていたりで、結局豚バラ肉を買って翌日に自作してしまった、という一品です。（当日は外食しました）

The initial idea was to buy some roasted pork belly at a Chinese supermarket or a shop in Chinatown and just have it with some rice for an easy dinner - but by the time we got to the stores they were either sold out or closed. So instead, we bought a pound of pork belly and roasted the pork at home on the next day. (We ended up eating some noodles that day)

豚バラ肉は上の写真のように皮に格子状に切れ目を入れ、そこにニンニクの薄切りを挟んだら全体に塩コショウをたっぷり擦り込み、低温（250°F＝121℃）のオーブンで時々醤油と酒、ハチミツを合わせたものを塗りながら１時間〜１時間半ほど焼きます。油を落としながら焼くのでグリルパン等を使えばひっくり返す必要もなく出来ます。

To prep the pork belly, cut the skin and fat into a cross hatch and inserted thin slivers of garlic into the incisions, then rubbed in plenty of salt and black pepper all over the meat. Placed it into a 250F oven to roast it slowly at low temperatures for about an hour to an hour and a half. The idea is to slowly render the fat on the top out and baste the flesh so if you use a grilling pan there's no need to flip the meat over. For flavor, occasionally basted the meat while cooking with a mix of soy sauce, sake, and honey.  

上のようにいい焼き色がついて、中の温度が150℉（66℃）になったら出来上がり。オーブンから出してアルミホイルに包み、寝かしておきます。その間に白米を炊き、チンゲンサイをさっと塩ゆでしたものを用意します。冒頭の写真のように、ちょっと厚めに切った豚肉とチンゲンサイを添えて叉焼飯の出来上がり。

Once you achieve a nice, glazed color on the outside and an internal temperature of 150F, the pork is done - remove from the oven, wrap it with foil and set aside to rest. Used that time to cook the rice and blanch some bok choy (in lightly salted water). Serve thickly sliced pork with the rice and bok choy like the photo the beginning for a satisfying one-plate dish.

Grilled Yellowtail, Komatsua Leaves Stewed with Fried Tofu, Miso Soup, and Rice Mixed with Grains ハマチの塩焼き、小松菜と油揚げの煮物、味噌汁と雑穀入りご飯

これは昨年秋に作成。日本食スーパーで揃えた食材を定食屋っぽく。

• 塩をしたハマチの切り身をグリルパンで焼き目をつけて焼いたもの
• 小松菜と油揚げを出汁、醤油、みりん、砂糖で煮たもの
• ワカメとネギの味噌汁、カツオと昆布の出汁
• 土鍋で炊いた雑穀入りご飯

Made this combo of typical Japanese homestyle food last September after a trip to a local Japanese supermarket. An hommage to mom-and-pop eateries in Japan.

• A piece of yellowtail, salted and grilled on a grill pan to get the appetizing grill marks
• Komatsuna leaves stewed with aburaage (fried tofu) in a sauce made with dashi broth, soy sauce, mirin, and sugar
• Miso soup made with dashi, wakame seaweed and green onions
• White rice mixed with whole grains cooked in an earthenware pot (considered the best vessel to cook rice with)

Note: The dashi used was made by simmering dried kombu kelp and a mix of katsuobushi (dried and smoked bonito flakes) and sababushi (dried smoked mackerel flakes) in boiling water.

Hainan Chicken Rice 海南鶏飯

シンガポール、タイ、ベトナム等東南アジア各国でおなじみの海南鶏飯。ここ数エントリ、過去によそで書いた料理の再録が続いておりましたが、これは初めて作り、またブログに初めて書く料理です。

鶏ガラをを鶏モモ肉、ネギの青い部分と生姜と煮て、塩で味付けした鶏スープを作り、そのスープを水代わりに土鍋で炒めたみじん切りのタマネギ・ニンニクと共に鶏飯を炊きました。通常紹介されているレシピだと鶏肉の茹で汁で作るので、これはかなりご飯の味が濃厚になります。サンノゼのベトナム料理店で食べたものを再現、というかイメージして作りました。スープを取る時に一緒に煮た鶏モモ肉をざっくり刻んで添え、赤いチリソース（スリラッチャ）を添え、茹でもやしとキュウリ、トマトに胡麻油とお酢で作ったドレッシングをかけたサラダと共に頂きました。とても美味でした。初めて作るものが旨くできると気分が良いものです。

The past few posts were reprises of food that I'd cooked and wrote about in the past, but this Hainan Chicken Rice, a favorite in many Southeastern Asian countries such as Singapore, Thai, and Vietnam, is something that I made and wrote about for the first time.

Made a chicken broth with a whole chicken carcass, tips of green onions, and ginger, seasoned with salt and pepper, and cooked rice in a clay pot with it together with sauteed chopped onions and garlic. This resulted in a much stronger flavored rice than the typical recipe, which only uses broth made with chicken meat. My hommage to a dish served at a Vietnamese restaurant in San Jose, which also uses a strong broth. Had the rice with some chopped chicken thigh meat cooked with the broth (which also added to the flavor, no doubt), Sriracha chile sauce, and a salad of boiled bean sprouts, cucmbers, and tomatoes with a dressing of sesame oil and rice vinegar. Very tasty - always feels good when a first-time dish turns out good.