Flavour, just like cooking the pork with white onion. They flavour the oil. You can also save one and chop the green part for a garnish.

Ha, I was wondering the same thing as the written instructions say to discard the green onions after frying. Seems to wasteful

similar concept yes

It flavours the oil.

elenaki zou then just cook it for 3 hours instead - depending on the meat 2-2.5 might be enough already. It's really worth the time

I think I'll just wait until I'm home for the holidays and convince my mom to make it together.

Don't be! It's kind of difficult to screw up with a pressure cooker; if there's too much pressure, most of the ones these days have a fail-safe valve that automatically ejects steam to keep the pressure under a safe limit. When opening it, you can use the steam release valve, or do what I do - put it in a sink with ice cubes and water, while running it under cold water, wait until all the ice cubes melt, THEN release the steam (there won't be any), because this way, the fumes are not allowed to escape and this keeps the flavor in Or you could get an electric one

You don't need to use a pressure cooker, just go follow the cooking with dog recipe instead:)

Electric pressure cookers are way less scary😄👍

I recommend using something like a brisket. You generally want a fatty meat that is great for slow cooking when braising.

MrHakisak brown rice vinegar

Guenn Perez I will try that, thank you.

Rice vinegar is too sour, sake is not sour. If you can drink alcohol use vodka, if you can't drink alcohol, use water.

@@brandon3872 Can you explain the use of sake in japanese recipe pls? I've never had real sake when I tried Japanese recipes. I wonder if it is for the flavor or for the meat to be softened? If it's used for a special the flavor, I'm wondering if substituting with any white alcohol can actually be ok. If It only for softening the meat, luckily I have one bottle white alcohol in my kitchen, which we often use to clean the meat's aroma 😄

@@linhvu6536 Hello, sake is used for 3 purposes in Japanese cooking. 1: It removes the strong gamey aroma from meats and fish. 2: It tenderises meat, making it softer. 3: It has a subtle taste which is hard to describe. You wouldn't necessarily notice the taste of sake in something, but somehow Japanese food tastes better when it is used. You can use any mild tasting white alcohol, but nothing strongly flavoured like gin or white rum. Good luck with your cooking! :)

Alternatives: rice vinegar, broth, or water

fish

beef would be good too, or if you're vegetarian white radish :)

Pork penis

Combo of : genetics, less fried food, asians eat vegetables, smaller portion sizes and they’re less sedentary than Americans

Why not cut up an onion if you can do it