Name: Win-P (Sausage & Bell Pepper Stir-Fry), Pork Belly Karaage, Otsumami Fried Rice
Cuisine: 和食
Ingredients: [Win-P (Sausage & Bell Pepper Stir-Fry)]; Sausages (including red sausages) to taste; Green bell peppers to taste; Garlic (thickly sliced) to taste; Red chili pepper (sliced) to taste; Vegetable oil to taste; Shio kombu (salted kelp) to taste; Soy sauce to taste; Toasted white sesame seeds to taste; [Pork Belly Karaage]; Pork belly block to taste; Grated ginger to taste; Grated garlic to taste; Black pepper to taste; Sake to taste; Soy sauce to taste; Potato starch to taste (Coating ratio: 7 parts potato starch to 3 parts rice flour); Rice flour to taste (Coating ratio: 7 parts potato starch to 3 parts rice flour); Grated daikon radish to taste; Yuzu kosho (yuzu chili paste) to taste; Lemon to taste; [Otsumami Fried Rice]; Cooked rice to taste; Eggs to taste (separated into yolks and whites); Chikuwa (fish cake) to taste; Scallions to taste; Garlic to taste; Shutou (salted fish entrails) to taste; Shiso leaves to taste; Lard to taste

About "Win-P (Sausage & Bell Pepper Stir-Fry), Pork Belly Karaage, Otsumami Fried Rice"

Chef Akihiko Murata of the Japanese restaurant "Kishun Suzunari" in Araki-cho, Shinjuku, introduces three perfect snacks for drinking at home. The first dish, "Win-P," is a stir-fry of sausages and green bell peppers seasoned with shio kombu (salted kelp), soy sauce, and garlic. The second dish, "Pork Belly Karaage," is double-fried in a blend of potato starch and rice flour to make it crispy on the outside and juicy on the inside. The third dish, "Otsumami Fried Rice," is a Japanese-style fried rice made with chikuwa (fish cake) and shutou (salted fish entrails), making it the perfect dish to wrap up a night of drinking.

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Tips for Making "Win-P (Sausage & Bell Pepper Stir-Fry), Pork Belly Karaage, Otsumami Fried Rice"

Prep (Win-P)
- Cut the green bell peppers vertically into irregular chunks to retain their texture. Slice the garlic thickly.
Heat (Win-P)
- Slowly cook the red chili pepper and garlic over low heat to fully infuse the oil with their aromas before adding the sausages.
Seasoning (Win-P)
- Add the shio kombu, soy sauce, and toasted white sesame seeds at the end, then turn off the heat and toss quickly to combine.
Prep (Pork Belly)
- Cut the pork belly block into 2 cm cubes, rub in the grated ginger, grated garlic, black pepper, sake, and soy sauce, and let marinate for 5 minutes.
Coating (Pork)
- Blend potato starch and rice flour in a 7:3 ratio for the coating. Adding rice flour creates a crispy, cracker-like texture and savory aroma.
Frying (Pork Belly)
- First, fry at a low temperature of 160°C (320°F) for 3 minutes to render excess fat, then remove and let rest for 2.5 minutes. Double-fry at a high temperature of 180°C (356°F) for 1 minute to make the outside crispy and keep the inside juicy.
Garnish (Pork)
- Serve with a refreshing special grated daikon mixture combined with yuzu kosho and lemon.
Prep (Fried Rice)
- Finely chop the chikuwa, scallions, and garlic into uniform sizes. Separate the eggs; coat the rice with the yolks, and fry the whites separately to release their aroma.
Oil (Fried Rice)
- Use lard as the cooking oil for stir-frying.
Seasoning (Rice)
- Clear a space on the side of the pan to sear the shutou directly, removing any fishiness before mixing it in. Add shiso leaves at the end for a refreshing aroma.

Ingredients for "Win-P (Sausage & Bell Pepper Stir-Fry), Pork Belly Karaage, Otsumami Fried Rice"

30 items

* Tap ingredient names to find on Amazon

[Win-P(Sausage & Bell Pepper Stir-Fry)]
Sausages(including red sausages) to taste
Greenbell peppers to taste
Garlic(thickly sliced) to taste
Redchili pepper (sliced) to taste
Vegetableoil to taste
Shiokombu (salted kelp) to taste
Soysauce to taste
Toastedwhite sesame seeds to taste
[PorkBelly Karaage]
Porkbelly block to taste
Gratedginger to taste
Gratedgarlic to taste
Blackpepper to taste
Saketo taste
Soysauce to taste
Potatostarch to taste (Coating ratio: 7 parts potato starch to 3 parts rice flour)
Riceflour to taste (Coating ratio: 7 parts potato starch to 3 parts rice flour)
Grateddaikon radish to taste
Yuzukosho (yuzu chili paste) to taste
Lemonto taste
[OtsumamiFried Rice]
Cookedrice to taste
Eggsto taste (separated into yolks and whites)
Chikuwa(fish cake) to taste
Scallionsto taste
Garlicto taste
Shutou(salted fish entrails) to taste
Shisoleaves to taste
Lardto taste

How to Make "Win-P (Sausage & Bell Pepper Stir-Fry), Pork Belly Karaage, Otsumami Fried Rice"

1
[Win-P]
2
Cut the sausages diagonally into bite-sized pieces. Cut the red sausages into decorative shapes like octopuses or crabs.
3
Cut the green bell peppers vertically into large, irregular bite-sized chunks to retain their texture.
4
Add vegetable oil, red chili pepper, and thickly sliced garlic to a pan. Cook slowly over low heat to infuse the oil with the aromas.
5
Add the sausages and stir-fry over medium heat until lightly browned.
6
Add the green bell peppers and stir-fry.
7
Turn off the heat, add the shio kombu, soy sauce, and toasted white sesame seeds, toss quickly to combine, and serve.
8
[Pork Belly Karaage]
9
Cut the pork belly block into 2 cm cubes.
10
Rub the grated ginger, grated garlic, black pepper, sake, and soy sauce into the pork, and let it marinate for about 5 minutes.
11
Coat the pork thoroughly with a blend of potato starch and rice flour in a 7:3 ratio.
12
Fry in oil heated to 160°C (320°F) for 3 minutes, then remove and let rest for 2.5 minutes.
13
Double-fry in oil heated to 180°C (356°F) for 1 minute to make the outside crispy.
14
Serve with a special grated daikon mixture made by combining grated daikon radish, yuzu kosho, and lemon juice.
15
[Otsumami Fried Rice]
16
Finely chop the chikuwa, scallions, and garlic into uniform sizes.
17
Separate the eggs into yolks and whites. Mix the egg yolks into the cooked rice to coat the grains.
18
Heat lard in a pan and fry the egg whites first to release their aroma.
19
Add the rice coated with egg yolk and stir-fry, breaking it up until the grains are separate and fluffy.
20
Add the chikuwa, scallions, and garlic, and stir-fry together.
21
Clear a space on one side of the pan, add the shutou directly to the pan to sear it, removing any fishy odor and releasing its savory aroma, then mix it into the rest of the rice.
22
Add the shiso leaves at the end, toss quickly, and serve.

Detailed Commentary on "Win-P (Sausage & Bell Pepper Stir-Fry), Pork Belly Karaage, Otsumami Fried Rice"

* Content organized by topics from the video.

Chef's 3 Ultimate Snacks for Drinking at Home

Chef Akihiko Murata of the popular Japanese restaurant 'Kishun Suzunari' in Araki-cho, Shinjuku, introduces three ultimate snacks that will keep the drinks flowing at home. He prepares 'Win-P,' a classic favorite of his; 'Pork Belly Karaage,' which is rendered of excess fat while remaining incredibly juicy; and 'Otsumami Fried Rice,' a slightly salty dish perfect for wrapping up a night of drinking that also helps prevent hangovers. Utilizing solid Japanese culinary techniques, these recipes are packed with professional ideas that are easy to replicate at home. This lineup is irresistible for alcohol lovers and is sure to elevate your home drinking experience.

How to Make Nostalgic Win-P with a Twist

The first dish is 'Win-P,' a combination of sausages and green bell peppers. The sausages are cut diagonally into bite-sized pieces, with red sausages cut into playful shapes like octopuses and crabs. The key to the green bell peppers is to cut them vertically into large, irregular chunks to retain their crisp texture. In a pan, combine vegetable oil, red chili pepper, and thickly sliced garlic, cooking slowly over low heat to infuse the oil with flavor. Add the sausages and stir-fry over medium heat until browned, then toss in the green bell peppers. Finally, add shio kombu, soy sauce, and toasted white sesame seeds, turning off the heat before quickly tossing everything together. The savory umami of the shio kombu and the richness of the garlic pair beautifully with the slight bitterness of the peppers, creating an addictive snack.

Secrets to Crispy, Juicy Pork Belly Karaage

The second dish is karaage made with pork belly instead of the usual chicken. The pork belly block is cut into 2 cm cubes, marinated in grated ginger, grated garlic, black pepper, sake, and soy sauce, and left to sit for 5 minutes. The coating is a 7:3 blend of potato starch and rice flour. Adding rice flour creates a crispy, cracker-like texture and savory aroma. For frying, first cook the pork at a low temperature of 160°C (320°F) for 3 minutes to render out excess fat, then remove and let it rest for 2.5 minutes. After that, double-fry at a high temperature of 180°C (356°F) for 1 minute to achieve a super crispy exterior while keeping the inside juicy. Serve it with a refreshing special grated daikon mixture combined with yuzu kosho and lemon.

Umami-Rich Fried Rice: The Perfect Finale

The third dish is 'Otsumami Fried Rice,' perfect for wrapping up a drinking session. The ingredients—chikuwa, scallions, and garlic—are all finely chopped to a uniform size. The rice is pre-coated with egg yolk, while the egg white is kept separate and fried first to release its aroma. Heat lard in a pan, fry the egg white, then add the egg-coated rice. Stir-fry while breaking it up until fluffy, then add the other ingredients. The highlight of this fried rice is the use of 'shutou' (salted fish entrails). Clear a space on the side of the pan and sear the shutou directly to eliminate any fishiness and release an explosion of savory aroma before mixing it all together. Finish by adding shiso leaves for a refreshing herbal touch.

Tasting the Snacks: Perfect Drink Pairings

The chef tastes the three completed dishes with his assistant. For the Win-P, the spicy kick of the red chili and the saltiness of the shio kombu are a perfect match, and squeezing a bit of lemon juice offers a refreshing twist. Thanks to the double-frying method, the Pork Belly Karaage has its excess fat rendered out, making it surprisingly light while bursting with savory pork flavor with every bite. The Otsumami Fried Rice features the rich depth of shutou and the freshness of shiso leaves clinging to the rice; wrapping it in lettuce adds a crisp texture, making it a truly complete drinking snack. All of these dishes pair beautifully with beer, highballs, or shochu with soda, making them absolutely irresistible.

Chef's Funny Drinking Stories & Restaurant News

During the tasting, Chef Murata shares some lighthearted stories that showcase his friendly personality. He recalls childhood school lunches where his 'karaage' was made of mackerel instead of chicken like everyone else's. He also shares hilarious drinking mishaps, such as accidentally letting a gust of wind blow away a stack of cash while trying to pay for a taxi, and another time when he mistook the taxi for his home, took off his shoes, and walked all the way home barefoot. Finally, he introduces his YouTube channel, 'Akihiko Murata's Nirunari Yakunari,' and shares updates about his restaurant 'Suzunari,' which now features more seating and private rooms, closing with a warm message to the viewers.

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