Recipe for grilled pork ginger
The decisive factor is the sauce made with the
"seasoned golden ratio"! Recipe for grilled pork ginger
Somehow it was seasoned and it was delicious or not good.
What I would like to propose to such a person from Olepe is a magical
combination that makes the seasoning of basic dishes 100% successful at any
time! Named "seasoned golden ratio". Make the formulation as simple
as possible so that it is easy to measure and remember. It's Olepe's
self-confidence work that has been repeatedly prototyped. For example, if you
want to season "pork ginger".
Golden ratio of seasoned pork ginger The golden ratio of
seasoned pork ginger is 1 grated ginger: 1 tablespoon soy sauce: 1 tablespoon
mirin: 1 tablespoon sake.
How does it taste?
The sweetness of mirin and the spiciness of grated ginger
give it a clean finish. It has a sweet and spicy taste that you won't get tired
of.
Recipe
Grilled pork ginger A simple type that is made by quickly
frying thinly sliced meat. By sprinkling the flour, the meat will be tender
and the sauce will be well entwined and glossy!
- Ingredients (for 2 people)
- Sliced pork loin 200g (8-10 pieces) <Ginger pork ginger> ・
- Grated ginger for 1 piece
- 1 tablespoon of soy sauce
- 1 tablespoon of sake
- Mirin 1 tablespoon Shredded cabbage as appropriate Potato starch salad oil
How to make
1. Sprinkle the meat with flour Roughly spread the pork on a cutting board. Put 1/2 teaspoon of potato starch in a tea strainer and sprinkle evenly over the whole (only one side is OK). Mix the ingredients of the ginger pork.
2. Bake the meat Heat 1/2 tablespoon of cooking oil in a frying pan over medium heat. Place the pork side by side with the floured side down (do not spread it completely flat, but a little folds will give it a softer finish). Bake for about 1 minute and 30 seconds until the color of the meat changes by half.
3. Add sauce Turn the meat over and bake it quickly, then wipe off excess fat with a paper towel. Add sauce and set to high heat.
4. Tangle the meat with sauce Shake the frying pan and turn the meat upside down to entangle the sauce with the meat. Boil for about 30 seconds until both sides of the meat are shining, then turn off the heat. Serve in a bowl and serve with cabbage. (315kcal for 1 person, 1.4g salt)

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