Ingredients
300 grams of thinly sliced pork (sukiyaki style*)
1 medium onion chopped
2 Tablespoons of flour
1/8 teaspoon of ground nutmeg
1 Tablespoon of oil for frying
Sauce ingredients
2 Tablespoons + 1 teaspoon of regular soy sauce (koikuchi)
3 Tablespoons of mirin
3 Tablespoons of dashijiru OR 3 tablespoons of Japanese cooking wine (sake)
1 garlic clove grated or pressed
1 inch of ginger grated (about the same size as the garlic)
Mix sauce ingredients and set aside.
1) Layout all of the sliced pork flat and sprinkle 1 Tablespoon of the flour and half of the nutmeg over the surface of the pork.
2) Flip the pork over and do the other side with the remaining flour and nutmeg.
3) Stir fry onions in a frying pan with the oil until it just starts to caramelize and soften. Add more oil if necessary to keep from burning.
4) Because the meat is thin, it can bunch together and stick when cooking. Therefore, quickly add the meat one slice at a time, stir and add more.
5) After adding the meat, add the sauce and cook until the meat is no longer pink. If the meat sticks together, use the sauce to loosen it up. Don’t cook for too long because the meat can get hard.
Serve with thinly chopped cabbage, rice and miso soup.
*Shabu shabu meat is a little too thin for this dish but if you can’t find sukiyaki style, shabu shabu will do. Adjust by shortening cooking time for the meat.
Grated ginger and garlic goes into the sauce.
Sukiyaki style pork comes packaged like this.
If you can’t find sukiyaki style pork, ask if your butcher can slice it thin for you.
This is an example of what not to do. If you put it in the pan like this, it will all cook into a ball like this.
Stir fry the onions first.
After adding the meat and the sauce, simmer until the meat is no longer pink. It’s ready to be served.
Served with kabocha and onion miso soup, rice, cabbage and cooked kabocha.
First Build-a-Japanese meal done!
No comments:
Post a Comment