pork tsukudani

Pork tsukudani with soy sauce & ginger

Published on 22/09/2015 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

In this picture the meat of the ginger pork with soy sauce is a very dark brown colour – more than I expected. It’s almost black!

 

This is a Tsukudani dish. Tsukudani means a side dish, but also a way of cooking.

Wikipedia : Tsukudani

It can consist of meat, fish or vegetables, cooked with soy sauce, mirin, and sake. The liquid is boiled down, resulting in a strong, concentrated flavour, which goes very well with white rice. The salt and sugar levels are high and it can be kept longer than most cooked foods. It’s ideal for Bento, but not as a main course.

You can make it sweeter, or peppery, or reduce the amount of condiments for health reasons. This recipe uses chunky pork and ginger root.

The texture of the meat is firm but not greasy.

I normally cook a batch in advance, then use it for stir-fried rice, stir-fried vegetables, salads and Bento. It’s also nice with Onigiri (rice balls).

Ingredients

  • 500 g Pork chunky block or for stew meat
  • 5cm Ginger
  • 100ml Sake
  • 60ml Soy-sauce
  • 60ml Mirin
  • 1 tbsp Honey

Instructions

  1. Cut ginger very thin strips, 2cm long. But if the ginger is hard texture, mince it finely.
  2. Bring boil water in the deep pan, then put the pork. Bring out the pork into the cold water. Take the harshness.
  3. Pour sake, soy-sauce, miring and ginger into the pan. Cut cooking paper as same size as the pan, rest the paper directly on the food (Otoshibuta), then put the pan lid slightly slide. Cook with medium low heat until the sauce becomes thick and bring down.
  4. When the liquid is almost reduced down, put honey in the pan with keep shaking it. It gives lovely shining effect to the meat.