I hope you had a wonderful Father’s Day with your family members. We celebrated at a restaurant in Half Moon Bay and my husband Shen will write his second restaurant review soon. If you haven’t checked his first review on Navio at Ritz Carlton in Half Moon Bay Brunch, please click here to read. A friend of ours went to Navio for brunch today and had made-to-order lobster which she said was amazing. We completely missed it on our brunch so make sure you try it when you visit.
Since I feel like I haven’t shared many Japanese dishes lately, I’m planning to post Japanese meals more frequently in the coming posts. You will see some traditional dishes, some appetizers with uncommon ingredient (at least in the US), and some Western meals that became a part of common Japanese meals.
Today I want share Ginger Pork, one of the most common pork dishes we make at home and commonly offered in Japanese restaurants in the US. It’s very easy to cook and I hope you like it. Happy Monday!
- 1 lb sliced pork for Sukiyaki
- 1 green onion for garnish, finely chopped
- 1 Tbsp. grated ginger
- 1/4 onion
- 2 garlic cloves, minced
- 3 Tbsp. sake
- 3 Tbsp. mirin
- 3 Tbsp. soy sauce
- 2 tsp. sugar
- In a medium bowl, grate onion and ginger. Combine all the ingredients for Seasonings in the bowl. It's hard to grate 1/4 onion, so I cut onion in half and then grate about 1/4 of onion.
- Add sliced pork in the bowl and mix (rub) with your hands. You can keep in the fridge to marinade for a long time or 10-15 minutes is okay too, especially if your meat is thin. Look at how thin the Sukiyaki sliced pork is… the pork for Shabu Shabu is even thinner.
- In a large non-stick frying pan, heat oil on medium-high heat. Put the meat one by one in a single layer to we can brown the meat. Even though we have to do in batches, cooking time is fast as the meat is very thin.
- Transfer the meat to a serving plate and garnish with green onion. Serve immediately.