Tamagawa Salad

Ingredients

400g pork komagiri
400g kimchi
1 bunch shimeji mushrooms
1 bunch nira
4 osaji flour
4 kosaji sesame seed oil
1 bag bean sprouts
(A) 2 osaji cooking sake
(A) 1/2 kosaji salt
(A) 1/4 kosaji pepper
(B) 2 osaji mirin
(B) 2 osaji sesame seed oil
(C) 4 kosaji soy sauce
(C) 1 kosaji gara soup powder
(C) 1 kosaji grated ginger (tubed)
(C) 1/kosaji grated garlic (tubed)

Steps

1. Put pork in a plastic bag with (A), knead well and let sit for 5 minutes.
2. Cut kimchi into bite sized pieces if necessary. Put kimchi in a bowl with (B) and mix well.
3. Cut the base of the shimeji mushrooms with kitchen scissors and loosen them (it will be easier to cut if you separate them into several pieces with your hands first). Cut the base of the chives with kitchen scissors and cut them into 4cm lengths, then separate the base side and the leaf side.
4. Add the flour to the pork mixture, making sure the meat is evenly coated.
5. Add sesame oil and ingredients (4) to a frying pan and heat over medium heat. Spread the pork out and cook on both sides. (If the pork is large, cut it into bite-sized pieces with chopsticks after cooking, as it will be easier to cut once cooked.)
6. Wipe off excess fat with kitchen paper, add the shimeji mushrooms, the root ends of the chives and the bean sprouts, mix roughly, cover and steam for 1 minute.
7. Add (C) to pan and stir fry until flavor is evenly mixed in.
8. Add the leaf side of the chives, stir quickly to prevent them from cooking too much, and turn off the heat.

Reference

Nadia