Pork Shigureni with Sesame

Method4 steps · about 50 min

1. 1

   Step 1: Cut the 1 lb pork into thin strips about 2 inches (5 cm) long. Cut the 1 oz ginger into thin slices of the same length, keeping the meat and ginger separate.

   Uses 1 lb pork · 1 oz ginger root

2. 2

   Step 2: Put 1 cup water, the sliced ginger, 4 tablespoons soy sauce, 3 tablespoons sugar and 1 tablespoon each sake and mirin (1 Tbsp) into a pot and bring to a boil. Add the pork strips and stir to separate them. Return to a boil and skim the released fat.

   Uses 1 cup water · Thinly sliced ginger · 4 Tbsp soy sauce · 3 Tbsp sugar · 1 Tbsp Sake · 1 Tbsp Mirin · Raw thin pork strips

3. 3

   Step 3: Cover and simmer the pork and ginger in the seasoned liquid for 20–30 minutes. Uncover and continue cooking until the pork is fully cooked and almost all the liquid has reduced away, stirring near the end to prevent scorching.

   Covered ginger-soy pork simmer · 25 minUses Pork and ginger in seasoned simmering liquid

4. 4

   Step 4: Remove the reduced cooked pork from the heat. If using the sesame finish, stir in 1 tablespoon ground sesame and sprinkle with some whole sesame seeds. Divide into 4 servings. It can accompany separately prepared steamed rice or be used as a filling in rice balls.

   Uses Fully cooked reduced ginger-soy pork · 1 Tbsp ground sesame seeds · sesame seeds