Tamagawa Salad

Ingredients

340g pork belly (豚バラ)
8 green peppers
2 eggplant
salt and pepper
potato starch
sesame seeds
(A) 1 kosaji miso paste
(A) 2 osaji yakiniku tare
(A) 2 osaji cooking sake
(A) 2 kosaji sesame seed oil
oil

Steps

1. Prepare (A). Cut the peppers in half, remove the stems, and slice diagonally.
2. Cut each strip of the pork belly into 4 equal length pieces.
3. Sprinkle salt and pepper on step 2 and coat with potato starch.
4. Cut the eggplant into irregular pieces.
5. Coat the eggplant with oil.
6. Add oil to a frying pan and fry the eggplant skin-first. Next, add the pork belly and continue frying.
7. Once the eggplant is browned and the pork is crispy, add the peppers and stir fry for about a minute.
8. Add (A) to pan and mix in.
9. Serve. Sprinkle with sesame seeds.

Serve With

Vegetable side dish and fruit.

Reference

Nadia.com