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garlic pork cuts salt katakuriko sake ginger doubanjiang sesame oil oyster sauce wine soy sauce sugar plentiful
Viewed: 40 - Published at: 2 years agoIngredients
- 1 bunch Garlic shoots (cabbage, green peppers, any veggies are OK!)
- 10 cm Japanese leek (cut diagonally)
- 150 grams Thin pork cuts (beef also delicious!)
- 1 dash Salt and pepper
- 1 tbsp Katakuriko
- 1 tbsp Sake
- 1 clove Minced ginger
- 1/2 tsp - (to taste) Doubanjiang
- 2 tbsp Sesame oil
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing wine (if you don't have, cooking sake is fine)
- 1 tsp Soy sauce
- 1 tsp Miso
- 1 tsp Sugar
- 1 plentiful shake Sansho seeds (if you don't have any, regular sansho is fine)
Method
- Rub the ingredients into the pork and set aside (the katakuriko will absorb the water from the vegetables during cooking).
- Cut the garlic shoots into bite-sized pieces.
- Boil water in a small pan.
- Add a pinch of salt and a bit of vegetable oil (about 1 tablespoon).
- Boil the garlic shoots and drain.
- While boiling, if you coat the vegetables in oil, this shortens cooking time!
- It also helps to lock in their flavor.
- It also reduces the amount of oil used when cooking!
- Mix together the ingredients and set aside.
- Add sesame oil, ginger, and Doubanjiang to a frying pan and cook on medium heat.
- Once fragrant, add pork and cook.
- Add leek and garlic shoots, then add and mix together.
- Complete with a hearty shake of sansho pepper!
- Simple, right?
