Fried Marrow with Minced Pork

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Marrow		12cm
Flour or potato starch		a little
Minced pork		250g
Sauce:
Dashi stock		200ml
Light brown sugar		2 tbsp
Mirin		2 tbsp
Sake		2 tbsp
Soy sauce		3.5 tbsp
Ginger		1 thumb
Ginger needles		as required
Potato starch in water		as required

Method

Cook

20min

This is a marrow, a grown up courgette.

Wash and pat the marrow dry then cut into 2cm slices and dredge with the flour or potato starch on both sides. Put the oil in a frying pan and fry both sides of the marrow until browned.

Put the minced pork in a pan and fry on medium heat using a whisk to separate.

When nicely browned, add all the sauce ingredients from stock to soy sauce and bring to the boil. Turn the heat down to low and add the grated thumb of ginger.

Add the potato starch in water to thicken then turn the heat off.

Pour the sauce over the fried marrow and garnish with the ginger needles (extremely fine thin slivers of ginger).

Tips & Note

●The pork will release lots of oil when it fries at Step 3 so you won't need to put any oil in the pan to start with.

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