📝 About This Recipe
Yasai Itame is a quintessential Japanese home-cooked staple that celebrates the crunch and natural sweetness of seasonal vegetables. Unlike its heavier counterparts, this stir-fry uses a high-heat technique to achieve a 'wok-hei' smokiness while maintaining a light, savory glaze of soy and ginger. It is a masterclass in balance, offering a nutritious, colorful, and deeply satisfying meal that brings the soul of a Tokyo diner right to your kitchen.
🥗 Ingredients
The Aromatics
- 2 cloves Garlic (thinly sliced)
- 1 inch piece Fresh Ginger (peeled and finely julienned)
- 2 tablespoons Neutral Oil (vegetable or grapeseed oil preferred)
Main Vegetables & Protein
- 150 grams Pork Belly or Sliced Pork Loin (sliced paper-thin into bite-sized pieces)
- 3-4 large leaves Cabbage (cut into 2-inch squares)
- 200 grams Bean Sprouts (rinsed and drained thoroughly)
- 1/2 medium Carrot (cut into thin rectangular slices (kintoki style))
- 1/2 medium Onion (sliced into 1/2 inch wedges)
- 3 pieces Shiitake Mushrooms (stems removed and caps sliced)
- 3 stalks Green Onions (cut into 2-inch lengths)
The Seasoning Sauce
- 1.5 tablespoons Soy Sauce (Japanese shoyu preferred)
- 1 tablespoon Oyster Sauce (adds depth and umami)
- 1 tablespoon Sake (to deglaze and add aroma)
- 1 teaspoon Toasted Sesame Oil (for finishing)
- 1/4 teaspoon White Pepper (finely ground)
- 1 pinch Salt (to taste)
👨🍳 Instructions
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1
Prepare all vegetables before turning on the heat. Ensure the bean sprouts are very dry; moisture is the enemy of a crisp stir-fry.
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2
In a small bowl, whisk together the soy sauce, oyster sauce, sake, and white pepper. Set this sauce aside.
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3
Heat a wok or large heavy-bottomed skillet over high heat until it begins to lightly smoke.
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4
Add the neutral oil and swirl to coat the pan. Toss in the sliced pork and spread it out to sear.
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5
Cook the pork for 1-2 minutes until browned and slightly crispy. Push the meat to the sides of the wok.
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6
Add the garlic and ginger to the center of the pan. Stir-fry for 30 seconds until fragrant but not burnt.
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7
Add the onions and carrots. Stir-fry for 1 minute as these take the longest to soften.
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8
Toss in the cabbage and shiitake mushrooms. Continue to stir-fry on high heat for 2 minutes until the cabbage edges begin to wilt.
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9
Add the bean sprouts and green onions. These require very little time, so toss them vigorously for just 30-45 seconds.
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10
Pour the prepared sauce around the edges of the wok so it sizzles and caramelizes slightly before hitting the vegetables.
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11
Toss everything together rapidly for 30 seconds to ensure even coating. The vegetables should be glossy and vibrant.
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12
Drizzle the toasted sesame oil over the top and give it one final toss.
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13
Remove from heat immediately and transfer to a serving plate to prevent the residual heat from overcooking the vegetables.
💡 Chef's Tips
Dry your vegetables thoroughly after washing to prevent the dish from becoming watery. Cut your vegetables into uniform sizes so they cook at the same rate. Keep the heat at the highest setting possible; the goal is to sear the vegetables, not steam them. If you want a vegetarian version, swap the pork for firm tofu and use a vegetarian mushroom-based 'oyster' sauce. Do not over-season with salt at the start, as the soy and oyster sauces provide significant sodium.
🍽️ Serving Suggestions
Serve immediately with a bowl of steaming hot Japanese short-grain white rice. Pair with a side of Miso Soup for a complete 'Teishoku' style meal. Top with a sprinkle of toasted white sesame seeds or Shichimi Togarashi for a spicy kick. Accompanied by a cold glass of Japanese lager or a chilled green tea. Add a small side of Japanese pickles (Tsukemono) to cleanse the palate between bites.