This time, the pork is connected with pork and ginger is grilled.
Ginger pork stir-fry is a classic dish of “Japanese set meal”.
The sweet and spicy taste is popular because it accelerates appetite, but in fact, it is well-known as a dish with stamina all year round, not only in summer.
First of all, pork is high in vitamin B1.
Vitamin B1 has the function of converting sugars into energy and is said to be effective in relieving fatigue.
Ginger also has a unique spicy ingredient called “gingerol” and “shogaol.”
“Gingerol” is contained in raw ginger, and when heated it changes to “shogaol”, which has bactericidal activity and can be expected to have an intestinal regulating effect.
In addition, since shogaol has a function of cooling and improving blood circulation. So it is effective for a body that has been overcooled by air conditioning or a cold drink.
It’s a stamina cuisine that makes a lot of sense from a nutritional perspective.
Such ginger pork stir-fry.
Its origin is said to be the Japanese-style creative restaurant “Zengata” in Ginza, Tokyo.
In 1951 (Showa 26), Mr. Masuo Saito, the founder of the time, offered a dish of pork loin entwined soy sauce, which he had been thinking about since his training.
It became popular as a dish that goes well with white rice, and gradually spread as a signboard menu.
It must have been convenient for the chef to cook a large amount at one time, and for the busy office worker to be able to eat quickly.
These circumstances may have supported the strong popularity of ginger pork stir-fry.
Not only nutrition, but also ginger pork stir-fry that suit the lifestyle of busy modern people.
How about a dinner tonight?
- About 300g of pork loin sliced
- 1/2 Onion（about 100g）
- A piece of ginger（about 1 tbsp）
- Soy sauce（2 tbsp）
- Mirin（1 tbsp）
- Sake（1 tbsp）
- Flour（As needed; about 2 tsp）
- Salad oil（1 tbsp）
1 Slice 1/4 of onion and grate the remaining 1/4.
Peel ginger and grate.
2 Mix ground onion and ginger with soy sauce, mirin and sake.
3 Cut pork loin between the meat and the strings a little.
*This will prevent the meat from shrinking when stir-fryed.
Lightly dust the pork with soft flour.
*In this way, the taste of the broth is locked in the meat♪
4 Heat the frying pan over medium heat, put with salad oil (1 tbsp) and the meat.
When one side has a brown color, turn it over, add the sliced onion, and stir-fry until the meat is brown
5 When both sides are cooked, add seasoning (2) and simmer the meat for 1-2 minutes while entwining the sauce.
6 Put vegetables in a bowl as you like and serve ginger pork.
This time, I roasted asparagus and young corn , and seasoned salt.
Finally, decorate with mayonnaise and chili pepper if you like ♪