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.
maruyama shokudo
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Finally got to try Maruyama ShokudoThe couple of times we went past they
were either closed or the line was krazy Many shops in our area are known
for thei...
10 hours ago
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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