Ginger pork sauté (Butaniku shōga-yaki) from Japanese Cooking: A Simple Art 25th Anniversary Edition (page 369) by Shizuo Tsuji

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Deep-fried tofu (Agedashi-dōfu); Vinegared cucumber (Kyūri no sumomi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on March 10, 2021

    Very simple. I would use more ginger next time.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.