Grilled okara battered with ginger
By battering dried okara, the sauce will become firmly entwined with the meat. The key to finishing the pork is to thoroughly cut it out before grilling.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Cut the pork shoulder loin into the strands. Combine it with the ginger pork sauce.
2
Sprinkle pork shoulder loin with dried okara (see separate recipe).
3
Heat the frying pan and add sesame oil. Once the frying pan is warming, add the meat from [2] and grill it. Once both sides are browned, add the ginger roasted sauce and bring to a boil.
4
Remove from the heat and serve in a bowl with shredded radish and carrots. Place shredded shredded shredded shiso leaves to your lily of your choice and complete it.
Ingredients for 3 people
-
- Pork shoulder loin
- About 4
-
- Dry okara
- Appropriate amount
-
[Ginger pork sauce]
- Dark soy sauce
- 40cc
-
- Mirin
- 40cc
-
- sugar
- 1 tablespoon
-
- Grated ginger
- 15g
-
- Alcohol
- 40cc
-
- Sesame oil
- 2 tbsp
-
- Used by chopping radish
- A little
-
- Shredded carrots and used
- A little
-
- Used as a slice of Oba Chili
- A little
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