| 1 Serving | |
| Pork | 100g |
| Onion | 0.5 (small size) |
| Carrot | 1/5 (medium size) |
| Cabbage | 3 |
| Sesame oil | 1 tbsp |
| Grated ginger and garlic | 1 tbsp |
| Cooking wine | 1.5 tbsp |
| ● Oyster sauce | 1 tsp |
| ● Chicken broth | 0.5 tsp |
| ● Katsuo (bonito) Shuto | 1 tsp |
| ● Salt | small amount |
Directions
| 1. | In a frying pan, add sesame oil, grated garlic and ginger. | |
|---|---|---|
| 2. | Add the pork over high heat, salt it lightly and fry it. When it is cooked for about 7 minutes, add the carrots. | |
| 3. | Stir fry the onions then cabbage. | |
| 4. | Add the cooking wine and mix thoroughly. Add the rest of the ● ingredient and stir fry. You’re all done! | |
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Used in this recipe!
Bonito Shuto
Katsuo (bonito) Shuto is made by salting and aging rare parts of these fish over a long period of time. Taking advantage of this long-term aging process, these ‘Japanese anchovies’ have a deep flavour and can be used as a main ingredient or a secret ingredient in many dishes. It can be used as a simple snack by putting it on cream cheese, a perfect match for pizza, or an exquisite sauce by adding it to olive oil or butter.
http://en.shiino.co.jp/recipe/detail.php?no=77