Supreme Ginger Pork SUSHI BAR KIKUCHI

'Sandouwari' is really useful for making a treasured Japanese sauce.

Recipe By: KIKUCHI LONDON (https://cookbuzz.com/kitchen/248)
Serves 1 Prep: 10 min Cook: 10 min

Ingredients

Thinly sliced pork loin 160g
Onion 1/4
Grated ginger 1 tsp
Flour as required
Ginger sauce - sandouwari:
Soy sauce 50ml
Sake 50ml
Mirin 50ml

Method

1
If you use soy sauce, mirin and sake always make to a 1:1:1 ratio, this is the basic recipe.
2
Slice the onions finely, grate the ginger, and dredge the pork in flour on both sides beforehand.
3
Put a teaspoon of vegetable oil in a frying pan and fry the pork on a high heat.
4
Fry one side first, then turn over and fry together with the onions.
5
When the pork is cooked and the onions are softened, pour over the sandouwari sauce and the grated ginger.
6
When everything is coated in the sauce, it's ready. Serve with a salad.

Tips & Note

This sauce will keep in the fridge for about a month.
The dredged meat allows the sauce to thicken in the pan.

Supreme Ginger Pork SUSHI BAR KIKUCHI

'Sandouwari' is really useful for making a treasured Japanese sauce.

Recipe By: KIKUCHI LONDON (https://cookbuzz.com/kitchen/248)

Serves 1

Prep: 10 min

Cook: 10 min

Ingredients

Thinly sliced pork loin 160g
Onion 1/4
Grated ginger 1 tsp
Flour as required
Ginger sauce - sandouwari:
Soy sauce 50ml
Sake 50ml
Mirin 50ml

Supreme Ginger Pork SUSHI BAR KIKUCHI

Recipe ID :1231 Posted on 04 NOV 2015

Serves 1

Prep 10min
Cook 10min
views 1,730
printed 96

saved 5

'Sandouwari' is really useful for making a treasured Japanese sauce.

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Ingredients

Print Ingredients Email Ingredients
160g
1/4
1 tsp
as required
50ml
50ml
50ml

Method

Prep
10min
Cook
10min
1
If you use soy sauce, mirin and sake always make to a 1:1:1 ratio, this is the basic recipe.
2
Slice the onions finely, grate the ginger, and dredge the pork in flour on both sides beforehand.
3
Put a teaspoon of vegetable oil in a frying pan and fry the pork on a high heat.
4
Fry one side first, then turn over and fry together with the onions.
5
When the pork is cooked and the onions are softened, pour over the sandouwari sauce and the grated ginger.
6
When everything is coated in the sauce, it's ready. Serve with a salad.

Tips & Note

This sauce will keep in the fridge for about a month.
The dredged meat allows the sauce to thicken in the pan.

CHEF
KIKUCHI LONDON
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親方 菊池正之
KIKUCHI LONDON
Step into my kitchen!
'Sandouwari' is really useful for making a treasured Japanese sauce.
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Use the ratio of 1:1:1:4 - this is the magical secret!
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