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1
Combine the ingredients.
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2
Grate just 1/2 of a clove of garlic, add to the ingredients and mix.
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3
Take the cores out of the remaining garlic cloves and slice about 1 mm thick.
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4
Finely shred the shiso leaves.
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5
Cut the meat into easy-to-eat cubes (I used pork roast meat in the photo).
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6
Season with salt and pepper, and coat evenly with the katakuriko.
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7
Put the sliced garlic and oil in a frying pan and cook until the garlic is fragrant.
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8
(If you want the dish to be spicy, add a de-seeded red chili pepper at this time.)
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9
The garlic will burn in no time so keep an eye on it.
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10
When it is lightly brown, place the garlic out onto a paper towel.
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11
(Leave the oil in the frying pan.)
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12
Pan fry the meat in the same frying pan.
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13
Don't move it around until it has browned.
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14
When the first side has browned nicely...
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15
...brown the other side too.
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16
If you are using pork or chicken, it should be cooked through to the center, so add 1 tablespoon of sake (not listed in the ingredients), lower the heat, cover with a lid and cook through.
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17
Take the lid off.
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18
If there's any moisture left in the pan the flavor will not be as strong and the sauce won't coat the meat properly, so turn the heat up to evaporate that moisture.
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19
Add the ingredients to the pan and mix quickly.
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20
Turn off the heat.
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21
Add the shiso leaves, mix them up a little and it's done.
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22
(The shiso leaves will soften in the residual heat.)
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23
Arrange on serving plates and sprinkle with black pepper.
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24
This sauce transforms even the blandest cuts of chicken into a flavor-packed meal.
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25
Here I used 230 g of breast meat after taking the skin off (1 breast).
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26
It'll turn out to be a really filling and hearty dish, especially if you use nice, thick chunks of meat.
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27
The seasoning goes really well with plain rice as well as cold beer.
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28
Serve with your favorite vegetables on the side.
