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1
Cut the sinews of the pork and pound with a meat pounder to make the slices as thin as possible.
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2
Sprinkle with salt and pepper.
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3
Finely chop the green onion.
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4
Grate the daikon radish and drain the water well.
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5
Mix the grated ginger with the radish.
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6
It also goes well with yellowtail, salmon, and white fish.
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7
Sprinkle salt and pepper and let it sit for a while.
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8
Then pat dry the water and coat well with katakuriko and deep or shallow fry.
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9
Heat a small amount of oil in a pan and fry both sides of the pork quickly in a little lower than high heat until a nice golden brown.
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10
Cut lengthwise and then cut crosswise into 4 to 5 pieces.
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11
Transfer the meat to a plate.
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12
Let the sauce in the pan come to a boil, add grated daikon radish and mix.
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13
After a while, it will become transparent and piping hot.
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14
Pour sauce on the meat and sprinkle green onion and ichimi spice.
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15
Adjust the thickness of the sauce with katakuriko and cook until the daikon radish becomes transparent.
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16
If using pork for ginger pork, cut slightly bigger than bite size.
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17
Sprinkle salt and pepper and grill.
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18
Then dish it up with radish sprouts, pour on the sauce and enjoy!
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19
It also goes well with yellowtail, salmon, and white fish.
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20
Sprinkle salt and pepper and let it sit for a while.
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21
Then pat dry the water and coat well with katakuriko and deep or shallow fry.
