Tamagawa Salad

Ingredients

2 onions
4 pieces (500g) 豚肩ロース肉(厚切り)
(A) 2 kosaji soy sauce
(A) 1 kosaji grated ginger
(A) a little sugar
(A) 3 osaji katakuriko potato starch
(B) 4 osaji ketchup
(B) 3 osaji vinegar
(B) 4 kosaji soy sauce
(B) 2 osaji sugar
(B) 2 osaji water
(B) 2 kosaji grated ginger
12 snap endo peas

Steps

1. Cut the onions in half lengthwise, cut into 2cm wedges, and then cut each wedge in half widthwise.
2. Cut the pork into 2cm pieces. Rub the pork with the soy sauce, ginger, and sugar. Coat thoroughly with the potato starch.
3. Mix (B).
4. Remove the strings from the snap endo peas and boil them briefly.
5. Heat 4 osaji oil in a frying pan. Add the pork and stir fry until cooked through. Remove from the frying pan and drain the oil.
6. Add the onion to the frying pan and stir fry until it is cooked through but still crunchy.
7. Add the pork back to the frying pan. Add in (B) and the snap endo peas. Simmer over high heat while stirring until thickened.

Reference