Authentic Japanese Cooking:
Daigaku Buta

Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Daigaku Buta (2) Udon with Sesame Sauce.

(1) Daigaku Buta

Ingredients (Serves 2)
140 g sweet potato
250 g pork loin
1 tbsp black sesame seeds
White pepper

For the glaze:
3 tbsp water
2 tbsp sugar
1 tbsp soy sauce
1 tsp potato starch

1. Cut the sweet potato into sticks. Soak in water and drain.
2. Cut the pork into sticks, season with salt and pepper and dredge in flour.
3. Shallow-fry the sweet potato and pork until crispy.
4. For the sauce, mix the water, sugar, soy sauce and potato starch in a large pan on low heat.
5. After the glaze gets syrupy, add the fried pork and potatoes and dress with black sesame.

(2) Udon with Sesame Sauce

Ingredients (Serves 2)
1 Abura-age
1/2 Naganegi long onion
10 shiso leaves
20 g ginger
2 servings frozen udon
4 tbsp Sesame Sauce Base
2 tbsp dashi

For the Sesame Sauce Base:
40 g sesame paste
40 g ground sesame seeds
2 tbsp sugar
3 1/2 tbsp soy sauce
1 to 1 1/2 tbsp Nikiri sake

1. Mix all the ingredients for sesame sauce base and store in the fridge for at least 1 hour.
2. For the sesame sauce, add the sesame sauce base to a dashi.
3. Toast the Abura-age in a frying pan, cut into thin slices. Cut the Naganegi long onion and shiso leaves into threads. Grate the ginger.
4. Boil the udon and then chill it with cold water.
5. Drizzle the sesame sauce over the plated udon. Garnish with the toppings.