A Japanese favourite and quick to put together.
- 300 gms Thin slices of pork loins
- White pepper
- Spring onions garnish
- 2 tablespoons sunflower oil
- Furikake for garnish
- 1/2 an onion
- 2 garlic cloves
- 1/2 thumb size piece of ginger
- 4 tablespoons soy sauce
- 4 tablespoons sake
- 4 tablespoons mirin
- 2 teaspoons sugar
- 3 tablespoons water
Heat a frying pan with some sunflower oil. Season loins with salt and pepper.
Quick fry the loin slices in batches. Do not over cook or it will go hard.
Take the out on a plate. Add the grated ingredients to the sauce, pour it into same frying pan.
Let it come to a boil. Taste and adjust.
Return the loins back into the pan with the sauce.
Simmer for two minutes.
Eat with rice and other condiments of your choice. Garnish with furikake.