Tuesday, April 21, 2009

Ginger Pork Sukiyaki for Sake Lovers

For those who love sake and/or wine (like myself), regular style sukiyaki could taste too sweet. So, when I make sukiyaki at home, I use less sugar or no sugar at all. This version doesn't use any sugar and I think it's a perfect pairing with the dry sake.

Ginger Pork Sukiyaki

1.5 tablespoon sesame oil
1 lb. sukiyaki-slice pork
1/3 to 1/2 lb. onion, thinly sliced
1/2 lb. konnyaku shirataki (devil's yam jelly noodle)
1/3 lb. shiitake mushrooms, sliced
2 to 3 tablespoons ginger, cut into shreds
3/4 cup dashi stock
1/3 cup sake
1/3 cup soy sauce

chopped chives
your choice of condiments such as shichimi, yuzu kosho, and/ or sansho epper
fresh eggs for dipping, optional

In a pan, heat the sesame oil and saute the pork over medium heat. Once the meat is almost cooked through, add the onion and saute for a couple of minutes.

Add the konnyaku, shiitake, and ginger and saute another couple of minutes.

Combine dashi stock, sake and soysauce, and pour this mixture over the pan.
Cook for 5-6 more minutes.
Transfer the mixture to a serving bowl and garnish with the chopped chives.

Enjoy with your choice of condiments. I like dipping the meat in the raw egg.

I had the dish with a bowl of rice and daikon miso soup.