Boiled Pork (Yudebutaniku no nikomi)
Continuing on our food adventure in Japan, I volunteered to find something to make after our return from Scottsdale. Looking in the cookbook "Japanese Cooking Pure & Simple", I found many interesting recipes that unfortunately had ingredients that I knew our local Wegman's would not carry. So that limited my choices.
But I did find one that sounded interesting, if not sounding very appetizing initially. I really do not think of boiled meat in water as that appealing unless it is corned beef or something like that, which admittedly has a spice packet to enliven the taste. But plain water as a starting point did not sound that good.
Fortunately this recipe after the initial water boiling step does get a flavor infusion from soy sauce, sake, ginger and sugar. In fact the meat really does pick up these flavors intensely, and this became a very flavorful dish.
This is an easy to make meat dish. Just budget a good hour and a half to two hours to make it. I started late, so we ate later than normal. But it was worth the wait!
(from Japanese Cooking Pure and Simple by David Scott)
1 1/2 lb. boneless pork loin (I could not find a small pork loin, so I used a pork tenderloin.)
1 1/2"-2" piece of fresh gingerroot, pared and very thinly sliced
2 tablespoons sake
1/4 cup soy sauce
4 teaspoons sugar
2" piece of scallion, white part only, minced
Cut the pork into roughly 1" size pieces, and then return to the saucepan. Now the flavor infusion process begins!
This boiled meat recipe was very good.