I love the idea of making a shogayaki where you can sample both the lean and fatty portions of the pork. The cooking technique reminds me of a very quick version of a confit where you cook the meat in its own fat, except there's no braising or pickling. Another great dish from Chef Nakamura!
@fooverjapan2 жыл бұрын
The cooking time differs depending on the part of the meat, so Chef Nakamura's idea is to cook each part separately. The sauce is packed with the umami of the meat, and it definitely makes for a delicious ginger-yaki!