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Shogayaki, sauteed ginger pork / Japanese Home Cooking

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Today let's sautee slices of meat so that they turn out soft and fragrant. Shogayaki, sauteed ginger-flavored pork, is a popular dish throughout the year.
"You ed up overcooking the meat or burning the sauce if you panic. You need to work out a plan beforehand to stay calm," says Japanese cuisine expert Tatsuo Saito. Cooking the pork in two stages is a key to success. Saito's method gives the dish a clear taste so that it also goes well with box lunches.
photo
(Shogayaki, sauteed ginger pork)

INGREDIENTS
(serves two)

* 160 grams sliced pork (specified for "shogayaki")
* 1/6 head of cabbage
* Dash of salt, pepper
* 1 Tbsp cooking oil
* Sauce (2 Tbsp each of sake and soy sauce, 1/2 Tbsp sugar, 2 tsp sweet mirin sake, 1 Tbsp grated ginger)

METHOD

Cut pork slices into proper size, sprinkle with salt and pepper and mix.

Shred cabbage, immerse in cold water for about three minutes to make it crisp and drain. Dry with a paper towel.

Mix ingredients for the sauce in a large bowl.

Heat cooking oil in a frying pan over medium heat. Spread the pork slices and cook both sides until the color changes. The slices do not need to be completely cooked.

Place the pork in the bowl with the sauce and mix roughly with chopsticks. Marinate for about 30 seconds.

Return the pork and the sauce to the frying pan. Stir-fry over strong medium heat so the sauce coats the pork. Cook until the slices take on a glaze.

Serve the pork and cabbage on a plate. Add wedges of tomatoes if desired.

By JS on Oct 30, 2010
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tag : Recipe

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。