I made this dish while my daughter was visiting—the original recipe called for steaming a whole fish, but this time I used fillets as suggested by one of my commenting friends. My daughter had a craving for fish, especially flavored with ginger, so this recipe was perfect.
.This rich dish, with pork loin, bacon, and chicken stock, is a Japanese casserole made on top of the stove. It’s especially appropriate for winter when you want warm and comforting food. Garlic and ginger complement the flavor of the cabbage which becomes sweet and juicy, while the fat from the bacon melts slowly and makes the broth silky smooth. For all its flavor and wonderful tenderness, this recipe is very easy to make.
Buta no Shogayaki is ginger-flavored pan-fried pork: thinly sliced pork loin, green onions and bean sprouts with ginger and soy sauce. This time I added 2 cloves of minced garlic and 1 teaspoon of toban jiang (Japanese chile bean sauce) to the marinade, and a little sugar to the the water to deglaze the pan.
This will become a weeknight stand-by recipe. Ms. Shimbo notes its versatility: flavors can be varied by adding garlic, mirin, seven-spice powder, mustard paste, toban jiang to the marinade. Because the pork is sliced very thin, the marinade time is only 2 minutes and the meat cooks in a flash. The bean sprouts and scallions are stir-fried quickly in a wok. The rice and miso soup took longer to cook!