Tamagawa Salad

Ingredients

250g buta bara pork
1 pack maitake mushrooms
50g enoki mushrooms
1/2 carrot, julienned
1 bag moyashi bean sprouts
1 bunch nira, finely chopped
1/2 osaji gara soup chicken stock base
oil
(A) 2 osaji yakiniku sauce
(A) 2 osaji mirin
(A) 1 osaji cooking sake
(A) 1 kosaji grated garlic
1 kosaji gochujang
1 kosaji sesame seed oil
salt & pepper
1 kosaji sesame seeds

Steps

1. Add oil to frying pan and place pork on top. Add enoki and maitake. Add carrots. Top with moyashi bean sprouts. Sprinkle with chicken stock powder.
2. Cover pan and steam over low to medium heat for 7-8 minutes, stirring occasionally.
3. Once the meat is cooked through and the vegetables are soft, add the nira.
4. Add (A).
5. Add gochujang, sesame seed oil, salt and peppr.
6. Serve on plates and sprinkle with sesame seeds.

Reference

Nadia