Japanese Recipes: Stir Fry

One important thing about Japanese recipes, and also one of the quirks with Japanese cuisines, is that they usually have three or so viands laid out on their tables to complement their rice. These are meat and vegetables cooked different ways, so some of the viands made be all made of the same type of meat, yet taste differently because different techniques are applied to them in the cooking process.

Stir fry is one of the most common food found in the usual Japanese meal. They come with meat, rice, and other kinds of Japanese food, and are usually eaten together with the food that they came with.

Stir fry is usually made up of various kinds of vegetables chopped into small parts and slices, fried in various seasonings and sauces. The popular stir fry sauces are shoyu, or Japanese soy sauce, rice vinegar, sugar, and mirin.

One of the reason why stir fry is always found in a meal is because it is fast and easy to cook. Most Japanese stir fry recipes only need very few cooking processes to them, and include just a few ingredients, the usual of which include bell peppers, carrots, cabbages, bean sprouts, onions, garlic, and any kind of meat.

The simplest stir fry is made up of two or more kinds of vegetables cut into strips, fried in some oil and garlic. Water is added to make it easier to fuse the flavor with the vegetables, and various seasonings are added. As soon as the vegetables are cooked, the stir fry is added to the meal as a side dish.

Sometimes, people add meat to the stir fry and use it as a form of rice topping. This is an easy and simple way to make a whole dinner without having to cook all the other viands usually found in most Japanese meals. The most common meat used for stir fry is chicken, not fish.