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Japanese vegetables - Yasai Itame

Japanese vegetables - Yasai Itame recipe | ORYOKI Magazine

Yasai Itame 野菜炒め - Stir-fried Vegetables - literally translates to "pan-stirred." In Japan, the land of sushi, traditional dishes often bring to mind rice and fish. However, stir-fried vegetables are among the most commonly prepared meals among locals. For Yasai Itame, the preparation involves various fresh vegetables that are currently available in the kitchen. Therefore, there are countless recipe variations, and anything that tastes good is allowed.

Fry vegetables with a wok pan

Traditionally, in Japan, stir-frying vegetables in a wok pan is a common method, where the ingredients are gently and evenly cooked despite high temperatures. It is important to cut the vegetables into uniform pieces for the preparation of Yasai Itame to ensure even cooking. Additionally, the vegetables should be stir-fried briefly to maintain their crispiness. To create a complete meal, thinly sliced pork, chicken, or beef can be stirred into the Japanese vegetable pan, having been marinated beforehand. As an alternative to the wok, a cast-iron pan is also used in Japan for cooking vegetable dishes.

Japanese vegetables - Yasai Itame

No. of persons2 personsNo. of persons
Preparation timeca. 180 minutes Preparation time
Total Timeca. 40 minutesTotal Time
Level of difficultyeasyLevel of difficulty
Dishmain mealDish
Caloriesca. 450kcal per portionCalories
Gebratenes buntes Gemüse in einer Bowl
Ingredients list for Yasai Itame with pork
400g pork meat
1 handful beans
1 carrot
1 onion
1/4 Chinese cabbage
2cm Ginger
2-3 tablespoons sesame oil
2 spring onions
2 Garlic cloves
some salt, pepper
ca. 150ml Soy sauce for pickling and seasoning
some Sesame seeds for garnish
Peppers, broccoli, mung bean sprouts, soy sprouts, and green asparagus can also be used as needed or according to taste.
1 cup Rice per person if required
Kochende Miss Oryoki
Step 1

First, cut the pork into thin strips. Peel the garlic and crush it with a garlic press. Put it in a bowl with soy sauce and the meat, and set it aside. Ideally, this step is done several hours in advance to allow the meat enough time to marinate.

Step 2

Wash the carrots and beans, and cut them into bite-sized pieces. Remove the outer leaves of the cabbage, quarter it, and cut out the core. Then, cut the cabbage into strips. The ginger can be sliced into fine strips and consumed later or cut into larger pieces and removed from the vegetable pan before serving.

Step 3

While the wok is heating, add some sesame oil. Once the desired heat is reached, add the marinated pork. Depending on the thickness of the meat slices, the prepared vegetables can be added directly afterward. In Japanese cuisine, there are hardly any limits, so vegetables like bell peppers, broccoli, bean sprouts, or mung bean sprouts can also be added to the pan at this point.

Step 4

At this point, the rice is cooked, which is served with Yasai Itame in Japanese cuisine. If you want to save on carbohydrates, you can skip the side dish.

Step 5

The ingredients are tossed in the wok until the vegetables are al dente. Now, season with salt and pepper. If you like, you can add soy sauce or mix in any Japanese spices such as coriander or turmeric. For those who prefer it spicier, you can add fresh chili peppers or chili powder.

Step 6

Serve the hot ingredients along with the rice on a plate. Enjoy your meal!

Cooking rice the Japanese way read in the magazine »
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