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Ginger grill | Haruan's recipe transcription

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Haruan

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Ingredients

Pork top : 300g
soy sauce : 4 tbsp
ginger : 3-4 pieces
sweet sake : 3 tbsp
Cake flour : 1 tablespoon
Sesame oil : 2 tablespoons
Japanese leek : 1 bottle
cabbage : plenty

Time required

40minutes

Procedure

1) Season the pork top 00:42
Put pork in a plastic bag, grate the ginger together with the skin, add mirin and soy sauce, deflate the bag, and knead well from the top of the bag.
2) Let it lie down 03:18
Let it sit for 10 minutes to soak in the flavor.
3) Cut the garnished vegetables 03:31
Cut the cabbage into julienne. Expose to water.
For long onions, slice the white part into thin slices and the blue part into round slices.
4) Bake in a frying pan 04:42
Add the cake flour to the bag of 2 and knead it.
Spread sesame oil in a frying pan warmed on high heat, spread the meat and bake without touching.
When it becomes brown, turn it over, add the white part of the green onion and fry.
It's OK when the meat is cooked, the green onions are tender, and the water is removed.
5) Serve 07:13
Spread the shredded cabbage on a plate, put the ginger on it, and sprinkle the sliced green onions to complete.

Point

・ Measure one piece of ginger with the first joint of the thumb. This time, I will use about 3 pieces.
・ For ginger, it is okay to use a tube, but if you use raw ginger, the scent is by far the best, so raw ginger is recommended.
・ Shredded cabbage has a crispy and fresh texture when exposed to water.
・ Speaking of ginger-grilled onions, the use of long onions makes it difficult for water to come out, so the sweetness can be felt firmly.
・ By adding flour and kneading, the outside is fragrant and the inside is moist.