Sliced Pork With Ginger Sauce

Spring is lovely with mild weather, however there are still cold and windy days at times.   My favorite recipe is anything with ginger :D  ginger makes your body warm and it feels good when the body is warm....  hm, not too warm, i guess ;D　　　See photo (right)

The Japanese call it "Buta-niku no shouga yaki" , a popular lunch time menu at family restaurants, Japanese bento (lunch boxes) or served for home cooked meals.

What you need to make "Buta-niku no shouga yaki" are:

6 slices of "buta-niku" (sliced raw "pork" - type: ones used for making roast pork)

salt and pepper for initial seasoning

1 tbsp salad oil for frying

Sauce:

2 tsp of each: mirin, sake, soy sauce

grated "shouga" (ginger) - according to taste (i usually prepare at least 1 tsp of it)

How to make:

1. Season the meat with a little bit of salt and pepper

2. Prepare the sauce

3. Dip the meat into the sauce for 10-20 minutes (or longer for stronger taste and color)

4. Fry the meat

5. Place the meat into a clean frying pan and pour the left-over sauce on the top and reheat.

6. Serve when it is hot with freshly cooked rice and green vegetables, such as finely sliced lettuce or cabbage and fresh tomato.

The vegetables on the photo is probably only found in Japan, a rare spring wild herb, called "fuki no tou".   Here some tempura restaurant usually serve "fuki no tou" tempura in the spring time. It tastes bitter but has a very rich flavor.... hm, the best is for you to come here and try it yourself ;D

Tips for freshly cut cabbage/lettuce for salad:

Put them into a bowl, then pour 1 tsp of salad oil, a little salt, sugar and 1/2 tsp of rice/apple vinegar.  Mix them well.   Then decorate with canned tangerines or you can also use fresh ones ( but peeled tangerine taste better).