Some people say that cooking for three or four is just the same as cooking for six or eight. Not true. The amount of onions to chop and garlic to mince and ginger to grate is not the same. It takes longer to peel and chop two onions instead of one. It takes longer to peel and chop a small carrot instead of a large one. Soup for eight takes longer to boil than soup for four. And unless you have restaurant sized cookers, steaks for four people will be ready in less time than steaks for eight.
These days, cooking in the house gets done in less than 30 minutes because there are only three of us during weekdays. My older girl, Sam, stays in a dorm near the university and is home only on weekends. We don’t have live-in house helpers anymore so that’s two less people to cook for.
Last night’s dinner was pork steak teriyaki and asparagus fried rice. The pork steaks were marinated early in the day and left to sit in the fridge until almost dinner time — long enough to allow the meat to absorb all the flavors. And while they were grilling in the turbo broiler, I cooked the fried rice. Everything was ready in 20 minutes flat.
Pork steak teriyaki
- 3 pork steaks
- 1/4 cup light soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons sugar
- 1 teaspoon grated fresh ginger
- Place the pork steaks in a wide container so that they are in a single layer.
- Mix the rest of the ingredients together. Pour the marinade over the pork steaks. Cover and keep in the fridge for several hours.
- Twenty minutes before meal time, take the pork steaks out of the fridge and grill (stovetop grill, turbo broiler or convection oven). Depending on the size of the steaks, cooking would be anywhere from 15 to 20 minutes.
- You may want to do something with the marinade while the steaks cook. Pour the marinade into a small pan, bring to the boil, cover and simmer until reduced to about half. You can serve this as a dipping sauce and it should go well with the pork.
- While the pork steaks cook, make the asparagus fried rice.
Asparagus fried rice
- 1 small carrot
- 8 asparagus spears
- 1 small onion
- 3 cloves garlic
- 2 eggs
- 3 tablespoons cooking oil
- 3 cups cooked rice NOT newly cooked!
- Peel and roughly chop the carrot.
- Take the asparagus spears, break off the tough ends and discard. Take the tender parts and cut into one-inch lengths.
- Roughly the onion and finely mince the garlic.
- Lightly beat the eggs.
- Heat the cooking oil in a wok. Pour in the eggs. Stir the eggs as they cook so that they break into small pieces. When slightly firm but still runny in places, push the half-cooked eggs to the sides of the wok. At the center, add the onion, garlic, asparagus and chopped carrot. Cook over high heat (the eggs will cook through at this point), stirring, for about 45 seconds. Add the rice. Season with some salt and pepper. Stir fry until the rice is heated through.
- The fried rice should be ready by the time the pork steaks are done. Serve them together and have a great meal. :)