Recipe by Sascha
This is minced pork cooked with mushrooms and spring onions. It is great over rice or noodles, and it can be easily freezed to be reheated quickly later. I use rehydrated shiitake mushrooms which have been squeezed dry and minced, because I prefer the flavor. This recipe is from Kimiko Barber's "The Japanese Kitchen."
- 2 tablespoons vegetable oil
- 200 g ground pork
- 4 fresh shiitake mushrooms, stalks removed, finely chopped
- 8 spring onions, finely chopped
- 2 tablespoons sake
- 2 tablespoons soy sauce