Here's another dish that Wendell made using a recipe from his new cookbook, Everyday Harumi. The recipe actually includes bok choy which you stir-fry first and season with salt and pepper. It's served on the side, so I didn't realize that it was part of the dish and I never took a picture of it. Too late now . . . we ate um all up.
2 lbs. pork shoulder
2 tbs. grated ginger
2/3 c. shoyu
1/2 c. mirin
vegetable oil for frying
Slice the pork as thinly as possible. Wrap slices in plastic wrap and tenderize by hitting with rolling pin.
Blend shoyu and mirin; add grated ginger.
Dip pork into the shoyu mixture and fry in vegetable oil.
tsubame sanjo-nagaoka-tokyo
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4 comments:
Cool, this is a form of pork ginger. I going try this one too.
I think you're gonna like it Erick.
I'm going to try this one too. Looks yummy! I saw the book at Japanese book store the other day, I will check it out next time I go there.
Wendell really likes the recipe in that book, Akemi.
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