Name: Pork Shoulder Ginger Pork with Green Onions Set Meal
Cuisine: 和食
Ingredients: Rice, to taste; Water (for clay pot rice), to taste; Pork shoulder loin (thinly sliced), to taste (using a 20% off pack); Fresh ginger, to taste; Fresh garlic, to taste; Green onions (white and green parts), to taste; Salt and pepper, to taste; Dark soy sauce (Noda brand), to taste; Junmai Ginjo sake, to taste; Mirin, to taste; Lard, to taste; Cabbage, to taste; Cucumber, to taste; Soy sauce (for quick pickles), to taste; Sake (for quick pickles), to taste; Sesame oil (for quick pickles), to taste; Chili pepper (for quick pickles), to taste; Bonito flakes (for quick pickles), to taste; Ajinomoto MSG (for quick pickles), to taste; Tofu, 1 block (half for chilled tofu, half for miso soup); Kombu (for dashi), to taste; Bonito flakes (for dashi), to taste; Miso paste, to taste; Mayonnaise, to taste; Shichimi togarashi (seven-spice blend), to taste

About "Pork Shoulder Ginger Pork with Green Onions Set Meal"

Genjiro Nigauri, a long-time bachelor, shares his recipe for pork shoulder ginger pork made with fresh ginger, garlic, and green onions. Instead of a rice cooker, he cooks rice in a clay pot and quickly stir-fries the pork in a wok with lard over high heat. The meal is served with shredded cabbage, quick-pickled cucumber, chilled tofu, and dashi-based miso soup. His bold, measurement-free cooking style maximizes the fresh flavors of the ingredients.

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Tips for Making "Pork Shoulder Ginger Pork with Green Onions Set Meal"

Handling Ginger
- Use fresh ginger, both grated and julienned, to add depth to the aroma and flavor. Do not use tubed ginger.
Garlic
- Grate fresh garlic to maximize the natural flavor of the ingredient.
Onion Choice
- Do not use onions; use only green onions (finely slice the white parts and cut the green parts for the ginger pork).
Meat Prep
- Spread the pork shoulder loin on a tray and season with salt and pepper. Adjust the amounts by feel.
Sauce
- A simple combination of Noda dark soy sauce, Junmai Ginjo sake, and mirin.
Stir-Frying
- Heat lard in a wok, stir-fry the ginger first to release its aroma, then add the green onions. Once they soften and sweeten, add the sauce and pork. Stir-fry quickly over high heat to keep the meat tender.
Clay Pot Rice
- Soak the rice for 30 minutes, place it in a clay pot, and cook over high heat for 7 minutes, then low heat for 12 minutes.
Quick Pickles
- Slice the cucumber diagonally, place it in a bag, add soy sauce, sake, sesame oil, chili pepper, bonito flakes, and Ajinomoto, then massage thoroughly.
Miso Soup
- Make dashi with kombu and bonito flakes (or use Hondashi), add tofu and green onions, and dissolve the miso paste.
Finishing Touch
- Serving the ginger pork with mayonnaise and shichimi togarashi is highly recommended.

Ingredients for "Pork Shoulder Ginger Pork with Green Onions Set Meal"

25 items

* Tap ingredient names to find on Amazon

Rice,to taste
Water(for clay pot rice), to taste
Porkshoulder loin (thinly sliced), to taste (using a 20% off pack)
Freshginger, to taste
Freshgarlic, to taste
Greenonions (white and green parts), to taste
Saltand pepper, to taste
Darksoy sauce (Noda brand), to taste
JunmaiGinjo sake, to taste
Mirin,to taste
Lard,to taste
Cabbage,to taste
Cucumber,to taste
Soysauce (for quick pickles), to taste
Sake(for quick pickles), to taste
Sesameoil (for quick pickles), to taste
Chilipepper (for quick pickles), to taste
Bonitoflakes (for quick pickles), to taste
AjinomotoMSG (for quick pickles), to taste
Tofu,1 block (half for chilled tofu, half for miso soup)
Kombu(for dashi), to taste
Bonitoflakes (for dashi), to taste
Misopaste, to taste
Mayonnaise,to taste
Shichimitogarashi (seven-spice blend), to taste

How to Make "Pork Shoulder Ginger Pork with Green Onions Set Meal"

1
Drain the rice in a strainer, let it soak in water for 30 minutes, then transfer it to a clay pot and add water.
2
Peel the fresh ginger with a knife, grate a portion of it, and julienne the rest.
3
Grate the fresh garlic as well.
4
Finely slice the white parts of the green onions, and cut the green parts into bite-sized pieces for the ginger pork.
5
Spread the pork shoulder loin on a tray and season with salt and pepper.
6
Combine the dark soy sauce, Junmai Ginjo sake, and mirin to make the sauce.
7
Shred the cabbage and place it on a serving plate.
8
Slice the cucumber diagonally, place it in a plastic bag, add soy sauce, sake, sesame oil, chili pepper, bonito flakes, and Ajinomoto, then massage well to make quick pickles.
9
Cut the tofu block in half; place one half on a plate for chilled tofu (hiyayakko) and cut the other half into cubes for miso soup.
10
Place kombu and bonito flakes in a pot with water, bring to a simmer to make dashi, and strain. Add the tofu and green onions, dissolve the miso paste, and finish the miso soup.
11
Heat the clay pot over high heat for 7 minutes. Once the lid starts rattling, reduce the heat to low and cook for 12 minutes to steam the rice.
12
Heat lard in a wok, add the grated and julienned ginger, and stir-fry until fragrant.
13
Add the green onions, and once they become sweet and slightly tender, pour in the sauce.
14
Add the seasoned pork and quickly stir-fry over high heat until cooked through (be careful not to overcook and make it tough).
15
Arrange the cooked clay pot rice, miso soup, chilled tofu, quick-pickled cucumber, and shredded cabbage on a tray. Plate the ginger pork, garnish with mayonnaise and shichimi togarashi, and serve.

Detailed Commentary on "Pork Shoulder Ginger Pork with Green Onions Set Meal"

* Content organized by topics from the video.

Commitment to Clay Pot Rice

Today, we visit the home of Genjiro Nigauri, a long-time bachelor with cooking skills that would put any homemaker to shame. He starts by preparing the rice, but Genjiro refuses to use a rice cooker. After draining the rice, he transfers it to a clay pot and pours in water. When the staff asks, 'Don't you use a rice cooker?' he smiles and shares his strong conviction: 'That's not something you should use. Rice has to be cooked in clay. Cooking it with a machine... that's not even real food.' It seems his long years of solitary living have shaped him into a man with a unique culinary philosophy.

Knife Skills and Green Onion Passion

Next, Genjiro moves on to cutting the green onions, slicing the white parts with impressive knife skills. When the staff comments, 'You don't even need a wife anymore,' he snaps back, 'A wife isn't there just to cook for you, you idiot. This is why the media is hopeless—no class.' Yet, his words make perfect sense, showing he isn't just a grumpy old man. He then cuts the green parts of the onions for the ginger pork. When asked, 'Do you not use onions?' he reveals his unique preference: 'I don't use them. Once you experience the wild flavor of green onions, you can never go back.'

The Star of the Dish: Fresh Ginger

Now, it's time to prepare the ginger, the lifeblood of ginger pork. Genjiro peels fresh ginger with a knife and grates it. When the staff asks, 'Isn't tubed ginger fine?' he gets furious: 'Don't be stupid. Beer and ginger have to be fresh! The taste and aroma are completely different.' When they point out a tube of ginger in his fridge, he snaps, 'Don't go snooping in my fridge while I'm in the restroom, you media pests! Ginger is the star of ginger pork!' To add depth to the flavor, he uses both grated and julienned ginger. He also grates fresh garlic, showing his absolute commitment to fresh ingredients.

Bold Prep and Special Sauce

The sauce is a simple blend of Noda dark soy sauce, genuine Junmai Ginjo sake, and mirin. For the main star, he uses pork shoulder loin bought at a 20% discount from the supermarket. He spreads the meat on a tray and seasons it generously with salt and pepper. He doesn't look at cookbooks or measure anything. When the worried staff asks, 'Won't the flavor be inconsistent if you don't measure?' he shares his manly, robust cooking philosophy: 'If it's too bland, add salt. If it's too salty, just eat it as is. Wash it down with rice or sake, and it'll balance out perfectly.'

Shredded Cabbage and Quick Pickles

Genjiro chops cabbage for the side dish. When the narrator comments, 'It looks like he is rough-chopping it,' Genjiro corrects them: 'Hey TV people, why don't you study cooking a bit more? This is called shredding.' Next, he diagonally slices cucumber to make quick pickles. He adds soy sauce, sake, sesame oil, chili pepper, bonito flakes, and Ajinomoto into a bag and massages it thoroughly. When questioned about using sake without boiling off the alcohol, he chuckles sheepishly, saying, 'It's not like kids are eating this, so give me a break. You really know how to hit where it hurts, don't you?' He then splits the tofu, reserving half for chilled tofu and half for miso soup.

Secret Miso Soup and Clay Pot Rice

He starts making dashi for the miso soup. He puts kombu and bonito flakes in a pot, but when the staff presses him, 'Do you really always make dashi from scratch? Tell us the truth, pretend the cameras are off,' he shows a playful side by whispering, 'Hondashi (instant dashi).' After straining the broth, he adds tofu and green onions, dissolving the miso to finish. Meanwhile, the clay pot rice, soaked for 30 minutes, is cooked over high heat for 7 minutes, then low heat for 12 minutes. As it boils and the lid rattles, Genjiro presses down on the lid with his hand, shouting his characteristically unreasonable theory: 'Don't spill! It's just like raising kids—you suppress them with strong words and force!'

Cooking Ginger Pork and the Feast

Finally, it's time to cook the ginger pork. He heats lard in a wok and stir-fries the grated and julienned ginger to release their aromas. Before they burn, he tosses in the green onions. Once they soften and release their sweetness, he pours in the special sauce and adds the pork. The key is to quickly stir-fry over high heat so the meat doesn't get tough. He arranges the glossy clay pot rice, miso soup, chilled tofu, quick-pickled cucumber, and ginger pork on a tray, garnishing with mayonnaise and shichimi to complete the set meal. Pouring a beer, he gulps it down heartily. Taking a bite of the ginger pork, he finishes the meal with a look of pure bliss, declaring, 'This is too good!' and 'Mayonnaise is supreme!'

About すいじば SUIJIBA

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