Butaniku no Shogayaki – Pork in Ginger Soy Sauce

Preparation

Cut the oxheart cabbage into fine strips and the carrots into extremely fine strips. Halve the cucumber and cut into 2-3 mm thin slices. Slice the tomato into wedges.

To make the ginger soy sauce, peel the ginger and grate it finely. Mix the sake, naturally brewed soy sauce and ginger thoroughly in a bowl. Heat up oil in a frying pan and sauté the meat on both sides at high heat. Remove excess oil with kitchen roll and pour the ginger soy sauce over the meat until it is glazed.

Then arrange the meat on a plate with the cabbage salad, mayonnaise and parsley and serve.