Uploaded November 2025 | Updated September 2026, 2 weeks ago
In this video, I'll show you how to make Chinjao Rosu, a quick Japanese pepper steak stir fry ready in just 20 minutes. You'll learn the velveting technique that keeps pork incredibly tender, plus my tips for getting that glossy restaurant-style sauce and crisp-tender peppers every time.
🖨 PRINT FULL RECIPE: sudachirecipes.com/chinjao-rosu-recipe
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
✨My First Printed Cookbook: amzn.to/4j512pZ
📌 RECIPE DETAILS:
⏰ Time: 20 mins
👥 Servings: 2
🥕 Ingredients:
- 150 g bell pepper I used green piman and red bell pepper
- 150 g canned bamboo shoots water-packed, or king oyster mushrooms, celery, or broccoli stems.
- 15 g ginger root peeled
- 2 cloves garlic
- 250 g boneless pork chop or beef/chicken
- 1½ tbsp cooking oil neutral, high-heat, e.g., canola or rice bran
- ½ tsp Japanese soy sauce (koikuchi shoyu)
- toasted sesame oil a few drops to finish
Marinade for velveting
- ¼ tsp salt fine
- 1 pinch ground white pepper or black pepper
- 2 tsp sake or dry sherry, white wine
- ½ tsp Japanese soy sauce (koikuchi shoyu)
- 1 egg white for velveting
- 2 tbsp potato starch (katakuriko) or cornstarch
- 1 tsp cooking oil to seal marinade
Chinjao Sauce
- 2 tsp oyster sauce
- 2 tsp Japanese soy sauce (koikuchi shoyu)
- ½ tbsp sugar
- ½ tsp Chinese-style chicken bouillon powder
- 1 tbsp water
- ¼ tsp potato starch (katakuriko) or cornstarch
💡MY RECOMMENDED PANTRY ITEMS, TOOLS & EQUIPMENT⬇️
amazon.com/shop/sudachirecipes
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/chinjao-rosu-recipe
Latest Recipes: sudachirecipes.com/blog
iOS App: tinyurl.com/mtz9b85r
Android App: tinyurl.com/5n88bkku
❓ COMMON QUESTIONS
Q: How do I keep the peppers crisp instead of soggy?
A: Work over high heat, keep the pan uncongested, and finish within 1-2 minutes after adding peppers.
Q: My chinjao rosu flavor is flat or salty. How do I balance it?
A: For flat flavor, check the sweet-salty-umami balance. A pinch of sugar can sharpen edges. For oversalting, dilute with a little water, or add more vegetables. Keep oyster sauce moderate to avoid one-note heaviness.
Q: Everything sticks and tastes bitter from scorching. Help!
A: Preheat until hot, use enough oil to coat the pan, and let meat sear before moving it. If sticking starts, lower heat and deglaze the pan edge with a splash of hot water, then return to high heat to finish.
⏱ TIMESTAMPS
0:00 Intro
0:15 Prep pork
0:50 Velvet pork
1:57 Prep vegetables
2:59 Mix sauce
3:25 Cook pork
4:17 Stir fry vegetables
4:53 Add pork and sauce
5:32 Kogashi shoyu technique
6:04 Taste and adjust
6:46 Garnish
7:11 Ingredients recap
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👨🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
📱 CONNECT WITH SUDACHI
➤Website: sudachirecipes.com
➤Free Cookbook: sudachi.kit.com/5c166f80ba
➤Instagram: instagram.com/sudachi.recipes
➤Pinterest: pinterest.com/sudachirecipes
Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
#japanesefood #japaneserecipe #japanesecooking #japan #peppersteak #porkdishes
In this video, I'll show you how to make Chinjao Rosu, a quick Japanese pepper steak stir fry ready in just 20 minutes. You'll learn the velveting technique that keeps pork incredibly tender, plus my tips for getting that glossy restaurant-style sauce and crisp-tender peppers every time.
🖨 PRINT FULL RECIPE: sudachirecipes.com/chinjao-rosu-recipe
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
✨My First Printed Cookbook: amzn.to/4j512pZ
📌 RECIPE DETAILS:
⏰ Time: 20 mins
👥 Servings: 2
🥕 Ingredients:
- 150 g bell pepper I used green piman and red bell pepper
- 150 g canned bamboo shoots water-packed, or king oyster mushrooms, celery, or broccoli stems.
- 15 g ginger root peeled
- 2 cloves garlic
- 250 g boneless pork chop or beef/chicken
- 1½ tbsp cooking oil neutral, high-heat, e.g., canola or rice bran
- ½ tsp Japanese soy sauce (koikuchi shoyu)
- toasted sesame oil a few drops to finish
Marinade for velveting
- ¼ tsp salt fine
- 1 pinch ground white pepper or black pepper
- 2 tsp sake or dry sherry, white wine
- ½ tsp Japanese soy sauce (koikuchi shoyu)
- 1 egg white for velveting
- 2 tbsp potato starch (katakuriko) or cornstarch
- 1 tsp cooking oil to seal marinade
Chinjao Sauce
- 2 tsp oyster sauce
- 2 tsp Japanese soy sauce (koikuchi shoyu)
- ½ tbsp sugar
- ½ tsp Chinese-style chicken bouillon powder
- 1 tbsp water
- ¼ tsp potato starch (katakuriko) or cornstarch
💡MY RECOMMENDED PANTRY ITEMS, TOOLS & EQUIPMENT⬇️
amazon.com/shop/sudachirecipes
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/chinjao-rosu-recipe
Latest Recipes: sudachirecipes.com/blog
iOS App: tinyurl.com/mtz9b85r
Android App: tinyurl.com/5n88bkku
❓ COMMON QUESTIONS
Q: How do I keep the peppers crisp instead of soggy?
A: Work over high heat, keep the pan uncongested, and finish within 1-2 minutes after adding peppers.
Q: My chinjao rosu flavor is flat or salty. How do I balance it?
A: For flat flavor, check the sweet-salty-umami balance. A pinch of sugar can sharpen edges. For oversalting, dilute with a little water, or add more vegetables. Keep oyster sauce moderate to avoid one-note heaviness.
Q: Everything sticks and tastes bitter from scorching. Help!
A: Preheat until hot, use enough oil to coat the pan, and let meat sear before moving it. If sticking starts, lower heat and deglaze the pan edge with a splash of hot water, then return to high heat to finish.
⏱ TIMESTAMPS
0:00 Intro
0:15 Prep pork
0:50 Velvet pork
1:57 Prep vegetables
2:59 Mix sauce
3:25 Cook pork
4:17 Stir fry vegetables
4:53 Add pork and sauce
5:32 Kogashi shoyu technique
6:04 Taste and adjust
6:46 Garnish
7:11 Ingredients recap
🎞️ RELATED VIDEOS YOU MIGHT LIKE
youtu.be/mprb1-Lasds
youtu.be/v6QtmsmYqV4
youtu.be/txxwMBFkDm4
🍱 RECOMMENDED JAPANESE RECIPES
youtube.com/playlist?list=PL8lncWEfRxGcmFWe2bDA9wLYRlzt8o0tg
youtube.com/playlist?list=PL8lncWEfRxGcI0cEWQELxhd6si9tNtVaW
youtube.com/playlist?list=PL8lncWEfRxGfY8aneIprLEn8_UbTriF7y
youtube.com/playlist?list=PL8lncWEfRxGfT-K_Fv7ba25x7w6eAbgsD
--------------------------------------------------------------------------
👨🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
📱 CONNECT WITH SUDACHI
➤Website: sudachirecipes.com
➤Free Cookbook: sudachi.kit.com/5c166f80ba
➤Instagram: instagram.com/sudachi.recipes
➤Pinterest: pinterest.com/sudachirecipes
Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
#japanesefood #japaneserecipe #japanesecooking #japan #peppersteak #porkdishes
