Hi everyone, I am Yoshii Shinobu, author of Four Bento Seasons. Today I’ll be introducing you to Ginger Sauce Bento. In Japanese, it\'s Shouga yaki.
Yoshii Shinobu’s Specialty -- Ginger Sauce Bento
STEP1 Pickle the Turnip
Cut a turnip into a three-centimeter block and cut it evenly at a depth of 2.5 centimeters. Rotate the block 90 degrees and cut it into lattice pattern.
Turn the block over and cut it into four small blocks. Squeeze the blocks so as to drain the water.
Mix vinegar, white sugar, salt, and soup-stock granules, and put the mixture into a sealed pot to pickle the turnip blocks. Add pepper according to your personal taste and save it for later use.
STEP 2 Prep the Pork
Cut the fatty portion of the tenderloin slices to inhibit them from curling up. Gently smack the meat slices with the knife to make them soft.
STEP 3 Make the Ginger Sauce
Make some ginger paste, add white sugar, cooking wine and light soy sauce, stir them together, and marinate the pork slices in the sauce it for 15 minutes.
STEP 4 Fry the Pork Slices
Put both the meat slices and sauce into a pan to fry. Fry both sides of the meat slices for 1-2 minutes, until the sauce becomes thick and meat slices become yellowish brown.
STEP 5 Make the Side Dishes
We don\'t need to wash the pan, as it can be used for cooking with the sauce later.
STEP 6 Pack the Bento
We always eat fried meat and ginger in the summer. Pork is rich in vitamin B, which is good for recovery of physical strength. Ginger can remove the raw smell and is good to increase appetite. The flavor of slightly singed soy sauce goes well with rice. I also made pickled turnips as a side dish, which is sweet and sour. The fresh flavor is very suitable for the summer. Give it a taste.