Pork chop with Ginger-flavored soy-sauce
Just cook pork chop with ginger-flavored soy-sauce and put on cooked rice.
|Photos: 1996/07/29 , Made on: 1997/08/04|
|Reference book: "OBEN-TOU ZUKURI HA-TO ODOROKU HIKETSU SYU" by Katsuyo Kobayashi pp.201-202, 21 SEIKI BOOKS SYUFU TO SEIKATSU inc. (1984) 770yen|
In Katsuyo Kobayashi's book it's called "NIKU GOHONÓ, but
my sons' always call it "NIKU BENTOU", so it's called that
in my family.|
Sorry >> Katsuyo Kobayashi.
Ingredients (Serves: 2)|
170-200 g sliced pork shoulder|
2 tablespoons soy-sauce(about)
4 tablespoons Sake (about)
1-2 tablespoons water (about)
|In Katsuyo's recipe, it's uses 1 tablespoon soy-sauce, Sake and Mirin(sweetened Sake) for 100g pork, but we don't like the sweetness of meals. So we don't use Mirin and add extra Sake as a substitute for Mirin.|
Preparation (If it's possible)
|Chop ginger into fine strips, and cut pork into bite size(40-50mm). Soak the pork in sliced ginger, Sake, and soy-sauce for 5-10 minutes. While it is soaking, let's cook other dishes.||Put cooked rice in each lunch-box and place them on a "non-ice" pack to cool down first.|
Let's cook the pork.
|First boil the Sake for 10-20 seconds. Amount is always about.||Add sliced ginger and soy-sauce.||Fry sliced pork keeping them straight in the pan, and brown both sides.|
|If there isn't enough sauce, add a small amount of water.|
|While letting pork cool, spoon the sauce onto the rice.||Put the straighten pork on the rice. Sometimes we use 100-130g pork for Atsushi's lunch-box.||It's finished.|
A garnish for NIKUBENTOU is usually light dishes, like Cucumber pickles.
In a summer, most foods are very easy to sour. Cool rice and pork down well using "non-ice" pack.