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Buta no Shio Negi Itame (Pork Stir-Fry with Salty Green Onion Sauce)
Serves 2 · About 20 min
Thinly sliced pork and Japanese leek stir-fried and coated with 'salty green onion sauce': chopped leek mixed with sesame oil and salt. A pale stir-fry with no soy sauce.
① Make the salty green onion sauce→② Prepare the leek and meat→③ Stir-fry the pork→④ Stir-fry the leek→⑤ Coat with the sauce
What to buy
Meat
Vegetables
Seasonings
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How to make it
1
Make the salty green onion sauce
- On the cutting board, cut the leek in half crosswise. Chop the half nearer the white part finely (minced)
- Put the chopped leek, 1 tbsp sesame oil, 1 tsp chicken stock granules, 1/4 tsp salt, 1/2 tsp garlic, a pinch of black pepper and, if you have it, 1 tsp lemon juice in a bowl and mix
How to tell it's doneThe sesame oil coats all the leek and it looks shiny.
2
Cut the rest of the leek and season the meat
- Cut the rest of the leek at an angle into 1 cm wide slices
- In another bowl, put the pork, 1 tbsp sake and 2 tsp potato starch and rub in by hand
How to tell it's doneThe surface of the meat is moist, and you can't see the white starch anymore.
3
Stir-fry the pork
- Heat 2 tsp sesame oil in a frying pan over medium heat
- Spread the pork in the pan, cook 1 minute without touching, then stir-fry while breaking it apart
How to tell it's doneThe pink color of the meat is gone, and it's browned in places. Cut the biggest piece: there is no pink inside.
4
Stir-fry the angle-cut leek
- Add the leek you cut at an angle in step 2 and stir-fry, mixing with the meat
How to tell it's doneThe leek is soft and browned in places.
5
Coat with the salty green onion sauce
- Turn to low heat and add all of the salty green onion sauce from step 1
- Quickly mix everything and turn off the heat
- Taste it. If the flavor is weak, add salt a pinch at a time
ReadyThe chopped leek coats all the meat and it looks shiny. Put on plates.
Be carefulIf you stir-fry too long after adding the sauce, the smell of the chopped leek is lost. Turn off the heat after 30 seconds.
📚 Learn more about this dish
If it didn't work out
The flavor is weakAdd salt a pinch at a time, tasting each time.
Too saltyToo much chicken stock granules and salt. Next time, use less salt, taste at the end, then add.
The meat is toughYou didn't rub in the potato starch, or stir-fried too long. Next time, go to step 4 as soon as the pink is gone.
The leek is sharp and spicyThe chopped leek was very sharp. Heating it for about 30 seconds after adding the sauce makes it a little milder.
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