Cooked - Japan’s Secret To Keeping Meat Light & Refreshing

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phillych3zst3ak

Japan’s Secret To Keeping Meat Light & Refreshing

1.0

300g thinly sliced pork

1 tbsp sake

2 myoga (Japanese ginger)

10 shiso leaves

20g green onions

3 tbsp ponzu

1 tbsp sesame oil

1 tsp sugar

½ tsp chicken bouillon powder

¼ tsp grated garlic

1 tbsp ground sesame seeds

Bring a large pot of water and sake to a boil.
Turn off the heat, then cook the pork slices one at a time.
Once the pork is fully cooked, remove and drain well.
Thinly slice the myoga and shiso, and finely chop the green onions.
Mix all the sauce ingredients in a bowl.
Add the pork and herbs, then toss everything together.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍖Meat Dish

Cuisine🇯🇵Japanese

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created this week

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