Pork Teriyaki with Ume Plum
The umeboshi you can get at the store contains about 10% to 20% of salt. Go easy on the use of soy sauce and salt depending of salt content in the umeboshi you are eating.
Photographed by Masaya Suzuki
Calorie count is per serving
Ingredients (Serves 2)
- 4 slices pork shoulder (sliced 2 to 3 mm thick) (200 g)
- 1 umeboshi (pickled plum, large/11% salt level)Note
Depending on the level of salt, you can reduce the amount of soy sauce used.
- 50 ml umeshu liqueur
- 2-3 tsp soy sauce
- 1 umeboshi (pickled plum, large/11% salt level)
- Lettuce, as needed
- 1/2 cucumber (50 g)
- Flour, as needed
- 1 tbsp vegetable oil
Remove the pit from the umeboshi (pickled plum) and use a knife to pound/chop it into a smooth paste.
Combine the umeboshi (pickled plum) paste with the other ingredients for [A] and mix together.
Tear the lettuce into easy-to-eat pieces. Cut the cucumber in half along its length, then cut it diagonally into fairly thin slices.
Use cooking scissors to make a number of small cuts into the pork along the boundary between the fat and the meat, to cut any tough fibers.
Cutting the tough fibers will prevent the meat from shrinking as it cooks.
Use a tea strainer to sprinkle both sides of the pork with flour to cover.
Coating the pork with flour will help to thicken the sauce made with [A] and make it easier for it to coat the pork.
Oil a frying pan with 1 tbsp of vegetable oil and heat. Add the flour-sprinkled pork, making sure that it does not overlap, and cook both sides over medium-high heat. When the meat has browned, add the umeboshi (pickled plum) sauce and cook down to coat.
Cooking the sauce down will help to cook off the alcohol in the umeshu liqueur and give it a richer flavor.
Serve with the lettuce and cucumber, with the remaining sauce from the pan poured over top.