Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
- Ingredients (Serves 4)
- for preparation of pork
*100g/ 3oz thin pork slices
for preparation of prawns
*100g/ 3oz prawns
*4 fresh "Shiitake" mushrooms
*3-4 Chinese cabbage leaves
*2 bunches "Chingensai" pak choi
*1 knob ginger
*1 clove garlic
*1 green stem of leek
soy-flavored "An" sauce
*2 cups/ 400ml "Dashi" stock
*3 tbsp soy sauce
*1 tbsp sake, mirin, sugar (each)
*1/2 tsp salt
*2+1/2 tbsp potato starch
*2+1/2 tbsp water
1 Peel the carrot and cut into rectangular slices the shape of wooden clappers. They should be about 5cm.
2 Cut the stalks and leaves of the Chinese cabbage into 4-5cm rectangular pieces. Set aside the stalks and leaves.
3 Separate "Chingensai" pak choi stems from the leaves, and further halve the stems lengthwise. Cut the leaves into 5cm pieces.
4 Remove the stems of the "Shiitake" mushrooms and thinly slice diagonally. (The cutting technique called "Sogi-giri" in Japanese )
5 Remove shell of prawns and de-vein. Halve the prawns, and flavor with a little sake, salt and pepper.
6 Cut the pork slices into 4-5cm pieces and season with a little sake, salt and pepper.
7 Heat some vegetable oil in a frying pan. Stir-fry a crushed ginger, garlic and green stem of leek over high heat until aroma comes out. Then add the prawns. When they are cooked, remove only the prawns from the pan. Set aside.
8 Add more vegetable oil into the frying pan, and stir-fry the pork. Gradually add carrots, "Shiitake" mushrooms, stalks of Chinese cabbage, pak choi stems, and then the leaves of Chinese cabbage and pak choi.
9 Add the mixture of "Dashi" stock, soy sauce, sugar, sake, mirin and salt into the frying pan, and bring to a boil.
10 Pour the potato starch dissolved in water into the pan to thicken the sauce.
11 Return the prawns back in the pan. Ladle the topping and sauce over bowls of warm rice to serve.