KitchenNippon

【Ingredients】 (5 servings)

・Sliced pork shoulder roast (豚肩ローススライス / Buta kata rōsu suraisu)…. 400g
・Amazake miso* (甘酒味噌 / Amazake miso).. 8tbsp (approx. 120g)
・Sesame oil (ごま油 / Goma-abura)……………… 2tsp

[Garnish]
・Cabbage (キャベツ / Kyabetsu)……………………………. 200g
・Lemon (wedges) (レモン / Remon)………………………. 5
・Shichimi tōgarashi (七味唐辛子 / Shichimi tōgarashi) ………….To taste

*How to make amazake miso
Mix amazake, miso, and grated ginger at a ratio of 10:10:1. For example, you could mix 100g of amazake, 100g of miso, and 10g of grated ginger. For the class, we will mix 60g of amazake, 60g of miso, and 6g of grated ginger.

【How to make】
① Make the amazake miso as explained above.
② Coat the sliced pork shoulder completely with amazake miso and place in a refrigerator for about 1 hour to let the flavors meld. Left over amazake miso can be kept in a refrigerator for 2-3 weeks.
③ Julienne the cabbage.
④ Pour the sesame oil into a frying pan, and then heat the oil and fry the pork over medium heat. Be careful not to burn the pork.
⑤ Make a bed of cabbage on a plate, arrange the pork on top of the cabbage, and place the lemon wedges alongside. Sprinkle on shichimi tōgarashi to taste.

Recipe Developed by: Machiko Tateno