Cooking Instructions
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Step 1
Marinate the slices of
Pork Shoulder (455 g)
in
Soy Sauce (22 mL)
for a few minutes.
Step 2
While it's marinating, make the sauce: Combine
Soy Sauce (25 mL)
,
Water (15 mL)
,
Mirin (10 mL)
,
Dashi Stock Granules (as needed)
, and
Sesame Oil (5 mL)
. Set aside.
Step 3
Roughly chop up the
Kimchi (235 g)
and set aside.
Step 4
Put the
Rice Cakes (360 mL)
in a colander or strainer and run under hot water for 1 minute.
Step 5
Set the stove to medium-high heat and melt
Butter (15 g)
in a frying pan. When the butter has melted and the pan is hot, add in the pork slices and cook them until it the meat has been browned.
Step 6
Add in the kimchi,
Carrot (1)
, and
Onion (1)
, and cook for another 5 minutes.
Step 7
Add in the rice cakes and sauce. Stir-fry until they're soft, about 3 minutes.
Step 8
Serve in bowls, garnished with
Sesame Seeds (to taste)
,
Fresh Chives (to taste)
,
Bonito Flakes (to taste)
.
