The salty-sweet flavor of soy sauce and sugar is the defining taste of Japan. Use zarame coarse sugar and tamari soy sauce to give thick body to the dish.
Photographed by Hideo Sawai
Ingredients (Serves 4-5)
- 700 g pork loin (unsliced)
- 1 clove garlic
- 40 g ginger (skin still on)
- 1 naga-negi long onion
- 400 ml sake
- 400 ml water
- 4 tbsp zarame coarse sugarNote
High purity sugar has an elegant sweetness. It is often used in making fruit wine, sweets and soft drinks because the sugar crystals are big and clear, and melt slowly.You can also use ordinary sugar, but using zarame coarse sugar will give the finished result a deeper flavor.
- 4 tbsp tamari soy sauceNote
Soy beans are the main ingredient. Also known as "tamari" it is thick, sweet and uniquely flavored. Often used for sashimi and nimono (a simmered dish).You can also use ordinary soy sauce, but using tamari soy sauce will give the finished result a deeper flavor.
- Snow peas, as needed
- Vegetable Oil
Cut the pork into 3 cm cubes. Crush the garlic and ginger using the side of your knife. Cut the naga-negi long onion diagonally into slices 1 cm wide.
Oil a frying pan with 1 tbsp of vegetable oil and preheat. Add the pork and cook over high heat until the surface of the pork has browned somewhat, then remove.
Cooking the surface of the pork will help it render out excess fat, and give it extra flavor from browning.
Transfer the pork to a stewing pot and add the ingredients for [A], the garlic, the ginger, and the naga-negi long onion, then heat over medium heat. When it comes to a simmer, use a ladle to skim off any foam that forms.
Skim off any fat that comes up to the surface, along with the foam.
Add the zarame coarse sugar and cover with a drop lid, then reduce heat to very low setting and simmer for about 60 min.
Make sure to watch it carefully for the first 3-5 min after reducing the heat. If it continues bubbling, reduce the heat further.
Add the tamari soy sauce and cover with a drop lid again, and continue simmering over the lowest heat setting for 60-90 min. Taste the simmering broth occasionally, adding a small amount of salt if necessary to season.
Tamari soy sauce is very dark, but it has a fairly low salt content.
Pierce the pork with a metal skewer to test its firmness: if the skewer smoothly slides in, remove from heat. Serve garnished with blanched snow peas that have had their stems and tough fibers along both edges removed.