Hishidaya is a popular restaurant that used to be on the Tokyo University campus over 120 years ago but moved to their current location near the Tokyo University Komaba campus in 2002.
Serves: 4
1000 grams (about 2 pounds) thinly sliced pork
1onion sliced thinly
1 or 2 tablespoons oil
Sauce: 150 cc (3/4 cup) shoyu
50 grams sugar
50 grams ginger, grated
3-4 cloves garlic, grated
Heat the pan on high and add the oil
Place the pork in the pan so that it does not overlap
Cover and count to 5.
Add the onions, flip the meat, cover and count to 5
Add a ladle of the sauce to the outer edge of the pan
Toss everything 3 times and serve.
Super fast and easy.
NOTES: this is a very quick dish so that the meat does not get tough.
BUT, the garlic tends to be raw, so it had quite a bite to it.
I should have used even thinner sliced pork so that it would cook through a little better.
I also should have weighed the ginger so that there was more ginger flavor than garlic flavor.
Satoshi enjoyed this, but for me the garlic was a bit too much.
I was happy to see that Hishidaya liked my photo on Instagram and I also found out they have a cookbook, so I hope to borrow it from our library.
Dunno if I would make this again, but I'm glad I tried it.
And when we feel it is safer to eat indoors, I hope we can go to try their dishes.
6 comments:
You're posting so many of my favorite foods! I always cut down the garlic in cooking. Recipes needs some but I don't like when it overpowers everything else.
V
Yeah this one was too much garlic, V!
Take care.
Kat
I'm the opposite of V . . . I always put more garlic than the recipe calls for. LOL.
Jalna :)
Take care!
Kat
Not sure about raw tasting garlic Kat.....and I love garlic.
Kirk, I will definitely have to tweak this one :)
Take care!
Kat
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