Recently I finally managed to come up with what I consider to be the best way to cook ginger sautéed pork.
IN JAPANESE: Buta no shoga yaki
CATEGORY: Meat
COOKING METHOD: Stirfry
DIFFICULTY: Medium
SERVES: 2 people
LENGTH OF TIME: 10 min
INGREDIENTS:5-8 thin sliced pork
1 half inch piece of ginger
2 TBsp soy sauce
2 TBsp mirin
1 TBsp sake
1 TBsp water
HOW TO:
Add soy sauce, mirin, sake, water in a bowl, and shred a piece of ginger to the mix.
Mix thin sliced pork into the bowl and marinate until the meat is covered in sauce.
Pour the meat and sauce into a flat bottom pan (don't need any oil), and then turn on the heat to low (don't preheat the pan!). You would want to place the meat flat like shown on the picture. Since this is being cooked in low heat, it will probably take about 5 minutes before the pork starts to cook.
When 90% of the meat is cooked (turned brown as opposed to red), flip the meat over to completely cook the raw parts.
Serve next to some shredded cabbage (pour the sauce over the cabbage as a dressing).
IN JAPANESE: Buta no shoga yaki
CATEGORY: Meat
COOKING METHOD: Stirfry
DIFFICULTY: Medium
SERVES: 2 people
LENGTH OF TIME: 10 min
INGREDIENTS:5-8 thin sliced pork
1 half inch piece of ginger
2 TBsp soy sauce
2 TBsp mirin
1 TBsp sake
1 TBsp water
HOW TO:
Add soy sauce, mirin, sake, water in a bowl, and shred a piece of ginger to the mix.
Mix thin sliced pork into the bowl and marinate until the meat is covered in sauce.
Pour the meat and sauce into a flat bottom pan (don't need any oil), and then turn on the heat to low (don't preheat the pan!). You would want to place the meat flat like shown on the picture. Since this is being cooked in low heat, it will probably take about 5 minutes before the pork starts to cook.
When 90% of the meat is cooked (turned brown as opposed to red), flip the meat over to completely cook the raw parts.
Serve next to some shredded cabbage (pour the sauce over the cabbage as a dressing).
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