Tajine Recipe: Pork and Vegetables with Onion Dipping Sauce

I finally had the chance to try out my tajine last night.  I also used this opportunity to try out a recipe for a dipping sauce that I had been wanting to try.  There seem to be two types of recipes that come with tajines in Japan: stew-like recipes that use the stove and quick recipes using the microwave.  Last night was of the second variety.

IMG_0298I decided to use the recipe that came included in the tajine box.  Well, I kind of used the recipe.  I made an onion dipping sauce I found in a cook book.  Not being a raw onion lover I wasn’t so fond of the sauce – but I could actually eat it which was surprising.  My husband, who is a big onion fan, loved it.  So I can recommend the sauce to raw onion eaters – the preparation technique renders the onion quite mild.

Microwave Tajine Vegetables and Meat

All amounts depend on the size of your tajine. I have the world’s smallest microwave so mine is a two person tajine.IMG_0303

100g meat of your choice – I used shaved pork

1 bunch base vegetable – usually a leafy green or something kind of nondescript- I used bean sprouts

3/4 carrot, cut into smallish sticks

contrast color vegetable – I used green beans

small piece of ginger

Layer in order: base vegetable, carrot, contrast vegetable and meat. Grate ginger or put it through a garlic press and sprinkle on top of the meat.  Microwave for 5 minutes in a 500W microwave.  Serve immediately.  Dip into sauce which, depending on your ingredients, could be salad dressing, bbq sauce or anything else you think would taste good.

IMG_0304

Onion Dipping Sauce

Found in Summer Recipes edition of Orange Page Magazine (Japanese cooking magazine)

IMG_02991/2 large onion, finely diced, grated or processed in food processor (I used food processor)

1/4 cup soy sauce

2 tablespoons sugar

1 tablespoon cooking sake

1 tablespoon vinegar

1 teaspoon sesame oil

Cut/grate/process the onions and soak them in water for five minutes to remove the strong taste. While the onions are soaking, mix the rest of the ingredients together in a small bowl.  Drain the onions and add to the rest of ingredients. Stir and place in dipping sauce bowls.  Can also be served over karage or used as a salad dressing.

Note: as I am not fluent in Japanese the instructions I post may be different from the original recipe in regard to preparation method.

Leave a Reply

Your email address will not be published. Required fields are marked *