Ingredients for 4 Servings

Sliced (boned) pork spare rib (豚バラスライス / Buta bara suraisu) 300 g

Amazake (甘酒 / Amazake) 3 tbsp
Soy sauce (醤油 / Shōyu) 1 1/2 tbsp
Grated ginger (おろし しょうが / Oroshi shōga) 1 1/2 tsp
Sesame oil (ごま油 / Goma-abura) 2 tsp
Cabbage (キャベツ / Kyabetsu) To taste (julienned)
Tomatoes (トマト / Tomahto) 1/2

How to Make
1. Cut the pork into 4-cm lengths. Place the cut pork into a plastic bag, and add the amazake, soy sauce, and grated ginger. Use your hand to massage the bag to make sure everything is combined well and then set the bag aside for about 10 minutes. Julienne the cabbage. Cut the tomatoes into wedges.
2. Add the sesame oil to a frying pan and place the pan on medium heat. Add the pork mixture to the frying pan and cook until the meat is thoroughly done.
3. Create a bed of julienned cabbage and tomato wedges on a serving plate and then place the cooked pork on top.


Recipe Developed by Machiko Tateno