Tuesday, January 13, 2015

Shiodare Buta (Pork with Salt Sauce)

400-500 gm thinly-sliced pork (bara)
½ onion - sliced
1 T cornstarch
1 long onion, cut the white section in thin diagonal slices, use the green part in the sauce

For stir-frying:

approximately 1½ t canola oil

Mix together for the sauce:

½ t salt
½ chicken bouillon cube, mashed
1 T sesame oil
1½ T water
1½ T sake
1½ T lemon juice
minced green part of long onion
1-2 cloves garlic, finely minced

Mix the cornstarch into the meat. Put a little canola oil and sesame oil in a frying pan and heat. Stir-fry the onion and pork, making sure the meat doesn't stick together. Add the cut white long onions when the pork is almost cooked and cook a little more.

Add the sauce and stir. Cover and simmer for a minute or so.

Serve on rice. Top with black pepper and sesame seeds.

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