Hot summer weather makes me crave for Buta no Shoga-yaki (ginger pork). The sauce for this dish is normally a simple combination of sake, soy sauce, mirin, and grated ginger, but this time, I used my homemade ume Syrup (plum syrup made with ripe plum, Okinawa black sugar, and rum) instead of mirin. I also pre-seasoned and tenderized the pork with shio-koji, and the result was amazing.
Shio-koji Buta no Shoga-yaki with Ume Syrup (ginger pork, scented with plum syrup)
Ingredients:
1lb pork loin, 1/4"-thick slices
1.5T shio-koji
1T olive oil
(sauce)
3T sake
2T soy sauce
3T ume syrup
1 clove garlic, grated
1T grated ginger
Procedure:
1. Rub shio-koji both sides of the pork loin slices and put in a air-tight bag. Refrigerate for 4 hours to overnight.
2. Combine the ingredients for the sauce and set aside.
3. Lightly wipe off the shio-koji from the pork by hand. Heat the olive oil in a sauté pan and add the pork. Cook over medium-high heat for 3 minutes or until the bottom side is golden brown.
4. Turn over the meat and reduce the neat to medium. Cook for 2 minutes or until the meat is barely cooked through. Transfer the meat to a plate.
5. Wipe the pan with paper towel, and add the sauce. Simmer for a few minutes until the sauce is lightly thickened.
6. Bring the meat back to the pan and coat both sides with the sauce. Transfer the meat to a serving plate after slicing and pour the sauce.
Very nice stamina dish.
