KitchenNippon

＜Ingredients＞4 Servings
Sliced (boned) pork spare rib (豚ばらスライス / Buta bara suraisu) 200g
※Maitake (舞茸 / Maitake) 200g (2pkg)
Salt (塩/ Shio) Pinch
Sake (酒 / Sake) 1tbsp
Garlic (にんにく / Ninniku) 1 clove
Sesame oil (ごま油 / Goma-abura) 1tbsp

Additional Seasonings
Oyster sauce (オイスターソース / Oisutāh sōsu) 1 1/2tbsp
Soy sauce (醤油 / Shōyu) 1tbsp
Sugar (砂糖 / Satōh) 1tbsp
Sake (酒 / Sake) 2tbsp
Water (水 / Mizu) 100ml
Katakuriko dissolved in water 1tsp
(Water 1tsp, Katakuriko 3g)
Spinach (ほうれん草 / Hōrensō) 1 bunch (About 300g)
Sesame oil (ごま油 / Goma-abura) Small amount for boiling
Salt (塩/ Shio) Pinch

＜How to Make＞
① Cut the sliced pork spare rib into 4㎝ lengths. Cut the maitake into bite-size pieces. Place the pork and maitake into a plastic bag, add a pinch of salt and a tablespoon of sake. Massage the bag to mix the contents well, then remove as much of the air as possible and seal the bag. Put the bag in a refrigerator for at least 1 hour.
② Mince the garlic. Remove the roots from the spinach and then cut the spinach into 5cm lengths.
③ Combine the ingredients under “Additional Seasonings” and set aside.
④ Fill a medium-size pot with water, bring it to a boil. Add a pinch of salt and a dash of sesame oil. Place the cut spinach in the boiling water for about 10 seconds, then remove it to a strainer and set it aside.
⑤ Add a small amount of sesame oil to a frying pan and begin heating the garlic. Once you begin to smell the aroma of frying garlic, add the pork and maitake mushrooms and fry. When the pork is about halfway cooked, add the “Additional Seasonings” and continue to cook until the liquid thickens and the pork is completely cooked.
⑥ Create a bed of spinach on a serving plate and place the pork and maitake on top.

※ Maitake (舞茸) mushrooms contain an enzyme that breaks down protein. Combining them with meat and setting the mixture aside for a while, therefore, helps to soften the meat.

Recipe Developed by: Machiko Tateno