Stir Fried Pork And Mushroom With Butter And Soy Sauce Recipe by cookpad.japan
 cookpad.japan @cookpad_jp Last time, I made this dish with minced pork, so here is the sliced pork version. The minced pork was also delicious, so I made this dish with sliced pork this time. No tips in particular, but once you add the sake in Step 3, turn the heat to high to burn off the alcohol. After serving, you can also add butter, which makes it delicious. The photo is a side dish for a packed lunch. Recipe by Tenisubo-i Last time, I made this dish with minced pork, so here is the sliced pork version. The minced pork was also delicious, so I made this dish with sliced pork this time. No tips in particular, but once you add the sake in Step 3, turn the heat to high to burn off the alcohol. After serving, you can also add butter, which makes it delicious. The photo is a side dish for a packed lunch. Recipe by Tenisubo-i Stir-Fried Pork and Mushroom with Butter and Soy Sauce Share its first Cooksnap! Last time, I made this dish with minced pork, so here is the sliced pork version. The minced pork was also delicious, so I made this dish with sliced pork this time. No tips in particular, but once you add the sake in Step 3, turn the heat to high to burn off the alcohol. After serving, you can also add butter, which makes it delicious. The photo is a side dish for a packed lunch. Recipe by Tenisubo-i Last time, I made this dish with minced pork, so here is the sliced pork version. The minced pork was also delicious, so I made this dish with sliced pork this time. No tips in particular, but once you add the sake in Step 3, turn the heat to high to burn off the alcohol. After serving, you can also add butter, which makes it delicious. The photo is a side dish for a packed lunch. Recipe by Tenisubo-i Ingredients 4 Thinly sliced pork 3 Shiitake mushrooms 1/3 to 1/2 packet Enoki mushrooms 1/2 packet Shimeji mushrooms 1 few (sliced） Ginger 2 Shiso leaves 10 grams Butter 2 tbsp Sake 1 tbsp Soy sauce 1 pinch Salt and pepper 4 Thinly sliced pork 3 Shiitake mushrooms 1/3 to 1/2 packet Enoki mushrooms 1/2 packet Shimeji mushrooms 1 few (sliced） Ginger 2 Shiso leaves 10 grams Butter 2 tbsp Sake 1 tbsp Soy sauce 1 pinch Salt and pepper Cooking Instructions 1 Cut the sliced pork into 4 pieces. Cut off the enoki and shimeji mushroom stems. Halve the enoki mushrooms and break up the shimeji mushrooms. Cut the shiitake mushrooms into bite sized pieces. 2 Heat pan with butter and stir fry the sliced ginger under medium heat. 3 Add the pork first and when it is browned, add all the mushrooms. When everything is cooked, add the sake. Turn up the heat from medium to high. 4 When everything is well cooked, add soy sauce, salt, and pepper. Turn down the heat to low. 5 Turn the heat off. Add the finely chopped shiso leaves, mix roughly and it is done (you can add shiso leaves on the top of dish after serving on a plate). 1 Cut the sliced pork into 4 pieces. Cut off the enoki and shimeji mushroom stems. Halve the enoki mushrooms and break up the shimeji mushrooms. Cut the shiitake mushrooms into bite sized pieces. 1 Cut the sliced pork into 4 pieces. Cut off the enoki and shimeji mushroom stems. Halve the enoki mushrooms and break up the shimeji mushrooms. Cut the shiitake mushrooms into bite sized pieces. 2 Heat pan with butter and stir fry the sliced ginger under medium heat. 2 Heat pan with butter and stir fry the sliced ginger under medium heat. 3 Add the pork first and when it is browned, add all the mushrooms. When everything is cooked, add the sake. Turn up the heat from medium to high. 3 Add the pork first and when it is browned, add all the mushrooms. When everything is cooked, add the sake. Turn up the heat from medium to high. 4 When everything is well cooked, add soy sauce, salt, and pepper. Turn down the heat to low. 4 When everything is well cooked, add soy sauce, salt, and pepper. Turn down the heat to low. 5 Turn the heat off. Add the finely chopped shiso leaves, mix roughly and it is done (you can add shiso leaves on the top of dish after serving on a plate). 5 Turn the heat off. Add the finely chopped shiso leaves, mix roughly and it is done (you can add shiso leaves on the top of dish after serving on a plate). Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on July 24, 2013 02:42 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Beef and Maitake Mushroom Stir Fry with Butter Soy Sauce Beef and Maitake Mushroom Stir Fry with Butter Soy Sauce When I was a newlywed, I bought some shabu-shabu beef at a neighborhood supermarket, and stir-fried it with maitake mushrooms in butter, and my husband loved it. It's delicious without having to use expensive meat! Shabu-shabu beef cooks up the tenderest. If you cook it too long it will become tough, so stir fry briefly with the maitake mushrooms. You don't need to use expensive beef. Very thinly sliced shabu-shabu beef is fine. For 4 servings. Recipe by Umakappe cookpad.japan New Potatoes and Pork Stir Fry with Butter and Soy Sauce New Potatoes and Pork Stir Fry with Butter and Soy Sauce I think the new potatoes grown here on Tokunoshima Island called Haru Ichiban (First of the Spring) are the best you can get. On the island, we receive these potatoes as gifts from several places in the spring, so I thought up this recipe in order to enjoy them. By coating the pork with katakuriko before stir frying it, it becomes amazingly tender and juicy. You can peel the new potatoes if you like...but no! You should eat them with the skins on!! Butter and garlic tend to burn easily, so even if it's a bother please turn the heat off before adding them. For 2 to 3 servings. Recipe by Tokunoshima yori cookpad.japan Stir-Fried Bean Sprouts and Pork with Fish Sauce Stir-Fried Bean Sprouts and Pork with Fish Sauce Whenever it's really hot, I don't feel like cooking, so I thought up a recipe I could make in a jiffy to re-energize my body. I had a lot of fish sauce left over, so I used it to flavor this. The exotic fragrance encourages your appetite. The key is to stir fry the pork until it's crispy and slightly browned! To enjoy the crispy texture of the bean sprouts, stir fry it quickly over high heat. As time passes moisture starts to come out of bean sprouts, so I recommend eating this right away. I like to add a lot of black pepper at the end. For 2 servings. Recipe by yaburie cookpad.japan Beef and Maitake Mushroom Stir Fry with Butter Soy Sauce Beef and Maitake Mushroom Stir Fry with Butter Soy Sauce When I was a newlywed, I bought some shabu-shabu beef at a neighborhood supermarket, and stir-fried it with maitake mushrooms in butter, and my husband loved it. It's delicious without having to use expensive meat! Shabu-shabu beef cooks up the tenderest. If you cook it too long it will become tough, so stir fry briefly with the maitake mushrooms. You don't need to use expensive beef. Very thinly sliced shabu-shabu beef is fine. For 4 servings. Recipe by Umakappe cookpad.japan Beef and Maitake Mushroom Stir Fry with Butter Soy Sauce Beef and Maitake Mushroom Stir Fry with Butter Soy Sauce When I was a newlywed, I bought some shabu-shabu beef at a neighborhood supermarket, and stir-fried it with maitake mushrooms in butter, and my husband loved it. It's delicious without having to use expensive meat! Shabu-shabu beef cooks up the tenderest. If you cook it too long it will become tough, so stir fry briefly with the maitake mushrooms. You don't need to use expensive beef. Very thinly sliced shabu-shabu beef is fine. For 4 servings. Recipe by Umakappe cookpad.japan New Potatoes and Pork Stir Fry with Butter and Soy Sauce New Potatoes and Pork Stir Fry with Butter and Soy Sauce I think the new potatoes grown here on Tokunoshima Island called Haru Ichiban (First of the Spring) are the best you can get. On the island, we receive these potatoes as gifts from several places in the spring, so I thought up this recipe in order to enjoy them. By coating the pork with katakuriko before stir frying it, it becomes amazingly tender and juicy. You can peel the new potatoes if you like...but no! You should eat them with the skins on!! Butter and garlic tend to burn easily, so even if it's a bother please turn the heat off before adding them. For 2 to 3 servings. Recipe by Tokunoshima yori cookpad.japan New Potatoes and Pork Stir Fry with Butter and Soy Sauce New Potatoes and Pork Stir Fry with Butter and Soy Sauce I think the new potatoes grown here on Tokunoshima Island called Haru Ichiban (First of the Spring) are the best you can get. On the island, we receive these potatoes as gifts from several places in the spring, so I thought up this recipe in order to enjoy them. By coating the pork with katakuriko before stir frying it, it becomes amazingly tender and juicy. You can peel the new potatoes if you like...but no! You should eat them with the skins on!! Butter and garlic tend to burn easily, so even if it's a bother please turn the heat off before adding them. For 2 to 3 servings. Recipe by Tokunoshima yori cookpad.japan Stir-Fried Bean Sprouts and Pork with Fish Sauce Stir-Fried Bean Sprouts and Pork with Fish Sauce Whenever it's really hot, I don't feel like cooking, so I thought up a recipe I could make in a jiffy to re-energize my body. I had a lot of fish sauce left over, so I used it to flavor this. The exotic fragrance encourages your appetite. The key is to stir fry the pork until it's crispy and slightly browned! To enjoy the crispy texture of the bean sprouts, stir fry it quickly over high heat. As time passes moisture starts to come out of bean sprouts, so I recommend eating this right away. I like to add a lot of black pepper at the end. For 2 servings. Recipe by yaburie cookpad.japan Stir-Fried Bean Sprouts and Pork with Fish Sauce Stir-Fried Bean Sprouts and Pork with Fish Sauce Whenever it's really hot, I don't feel like cooking, so I thought up a recipe I could make in a jiffy to re-energize my body. I had a lot of fish sauce left over, so I used it to flavor this. The exotic fragrance encourages your appetite. The key is to stir fry the pork until it's crispy and slightly browned! To enjoy the crispy texture of the bean sprouts, stir fry it quickly over high heat. As time passes moisture starts to come out of bean sprouts, so I recommend eating this right away. I like to add a lot of black pepper at the end. For 2 servings. 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