Fried Pork with Ginger
This recipe is featured in Cooking Dinner in Tokyo: A Seasoned Traveler Gets a Taste for Local Flavor
by Akiko Ohashi
- 300g (10 ounces) pork loin, cut into bite-sized pieces
- 2.5 cm (1 inch) piece fresh ginger; half grated, and the other half cut into fine julienne strips
- 30 ml (2 tablespoons) sake
- 30 ml (2 tablespoons) mirin
- 30 ml (2 tablespoons) soy sauce
- 15 ml (1 tablespoon) vegetable oil
- 2 medium-sized cucumbers, cut into strips
- Pinch of salt
- 10 shiso leaves, thinly sliced
1. In a bowl, combine the pork with the grated ginger, sake, mirin, and soy sauce. Mix well.
2. Heat oil in a frying pan. Season the cucumber with salt, and lightly fry until tender. Remove from pan and set aside.
3. Add the pork to the same frying pan and fry until cooked through. Add cucumber and stir until reheated.
4. Check the taste and garnish with sliced shiso and ginger strips.