Here’s another easy bento recipe! This time I’m using sliced pork to make Syouga-yaki.
Syouga means ginger. By using ginger paste with other seasonings, you can make very tasteful marinade. I am also adding apple paste to add fruity sweetness and you can also expect meat tenderizing effect done by enzyme from apples. I have introduced similar recipe earlier, but this time I am following more traditional way of making syouga-yaki recipe. You can marinate a big batch at once and divide into small portion and freeze them. When you need it, just simply thaw it out and stir fry! This way you can avoid time consuming cooking preparation in your busy morning.
[ Ingredients ]
~ serves one ~
2 slices Pork loin
*Chicken breast can be used instead.
1 tsp Ginger paste
1/2 tsp Garlic paste
3 tbs Soy sauce
2 tbs Sake
1 tbs Mirin
5~6 Snap peaces
2 Quail eggs
[ Directions ]
1. Make apple and ginger paste by a grater.
2. You can wash off the all the stuck paste with sake.
3. Add soy sauce.
4. Cut tendon to avoid the meat curling while pan frying.
5. Place a sheet of plastic wrap and flatten with a rolling pin.
6. Make sure to flatten meat until it gets very thin.
7. Cut into strips.
8. Marinate into prepared sauce for about 10~15 minutes.
9. Prepare other garnish. Take off stalks from pods and blanche them.
10. To make it look fancy, you can open each pod to expose beans. And sauté them. Add salt and black pepper to taste.
11. Cut eggplant into about 5~6cm length. And make 3-4 slits.
12. Add generous amount of olive oil into a heated fry pan and place the eggplants sauté them until golden brown on medium heat. Sprinkle some salt and black pepper to taste.
13. Remove the eggplants and add the marinated pork. Stir fry until golden brown on medium high heat.
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