Tamagawa Salad

Ingredients

(A) 400g ground pork
(A) 1 osaji cooking sake
(A) 1 osaji water
(A) 1 egg, beaten
(A) 1/2 kosaji salt
200g cabbage (about 1/4 head)
chuno sauce
mayonnaise
ao nori (furikake)
beni shoga (red ginger) – without preservatives (hozonryo)
oil

Steps

1. Put (A) in big silver bowl. Mix with hands until sticky (nebari).
2. Use special slicer to prepare cabbage “sengiri”. Cut off hard parts first. Mix the cabbage in (A).
3. Add oil to frying pan. Spread it around with a paper towel. Add meat mixture. Form it into a 24cm disk. Make sure it is flat.
4. Turn on heat to 1/3 level. Cook 3-4 minutes.
5. When bottom is brown (not burned), flip over using a plate. Put on lid. Turn down heat to 1/5. Cook 7 minutes.
6. Cut into 1/4 pieces and serve as follows:
   • meat
   • chuno sauce
   • mayonnaise
   • ao nori
   • benishoga

Serve With

Bell Pepper Salad