Get all the Thirsty Traveler recipes and tips for making great meals with wine, beer and spirits from around the world in the new Road Recipes cookbook. Order it today!
Yield: 6 servings
Mrs. Masako Yamada demonstrated and served this traditional Japanese dish, Eastern hospitality at its best.
Ingredients:
300g (10.6 oz.) raw pork or beef, thinly sliced
2 cups sake
2 cups water
miso and/or soy sauce dipping sauces
Directions:
Pour sake and water into a large frying pan or wok and bring to boil.
Turn down heat and allow mixture to simmer.
Simmer pork slices one at a time in the sake/water mix. When cooked through (no longer pink), cool each slice in a strainer.
Place cool pork slices on a plate and refrigerate while making dipping sauce.
Serve with miso and/or soy sauce dipping sauce, as desired.
Miso Dipping Sauce
Ingredients:
70g (2.5 oz.) miso (red)
4 Tbs. granulated sugar
1 Tbs. ground sesame seeds
1 Tbs. Japanese mustard (karashi)
1/4 cup sake
Directions:
Mix all ingredients in a saucepan and bring to a boil, stirring constantly until the sugar is dissolved.
When the sauce is the consistency of gravy, pour it into a bowl and serve with chilled pork slices.
Soy Dipping Sauce
Ingredients:
1/2 cup soy sauce
4 Tbs. granulated sugar
2 Tbs. finely chopped ginger
1 tsp. hot pepper sauce
3 Tbs. rice wine vinegar
3 Tbs. chopped green onion
1/4 cup sake
Directions:
Mix all ingredients in a saucepan and bring to a boil, stirring constantly until the sugar is dissolved.
When the sauce is the consistency of gravy, pour it into a bowl and serve with chilled pork slices.
)
)
