Recipes
Seared Shio Koji Pork Chop with Stir-fried Assorted Vegetables
Seared Shio Koji Pork Chop with Stir-fried Assorted Vegetables
Recipe Details
The salty taste of Shoi Koji is comparatively more mild and gives a more complicated flavor. The enzyme inside helps to soften the meat.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Marinate the pork chop with shiokoji for an hour.
Step 2
Cut the lotus root and carrot into semi-circles. Julienne the onion and cabbage.
Step 3
In a pan, add some oil on a medium heat. Add pork chop and sear until golden brown on both sides. Reduce to medium low heat and sear until cooked. Transfer to a plate.
Step 4
In the same pan, add some oil. Add garlic, onion and sauté until fragrant. Add lotus root, carrot, cabbage and cook until softened.
Step 5
Add light soy sauce, Japanese cooking wine, sesame oil and sugar. Mix well.
Step 6
Season with black pepper and salt. Ready to serve.
Ingredients
General Ingredients
The salty taste of Shoi Koji is comparatively more mild and gives a more complicated flavor. The enzyme inside helps to soften the meat.
Step by Step Instructions
Step 1
Marinate the pork chop with shiokoji for an hour.
Step 2
Cut the lotus root and carrot into semi-circles. Julienne the onion and cabbage.
Step 3
In a pan, add some oil on a medium heat. Add pork chop and sear until golden brown on both sides. Reduce to medium low heat and sear until cooked. Transfer to a plate.
Step 4
In the same pan, add some oil. Add garlic, onion and sauté until fragrant. Add lotus root, carrot, cabbage and cook until softened.
Step 5
Add light soy sauce, Japanese cooking wine, sesame oil and sugar. Mix well.
Step 6
Season with black pepper and salt. Ready to serve.