An easy and budget-friendly recipe using thinly sliced pork and seasonal zucchini. Simply mix and pan-fry! The juicy pork and tender zucchini create a perfect balance, making it a filling dish. It's also delicious when cold, making it ideal for bento boxes.
Ingredients
Main Ingredients (2 servings)
- Zucchini 1/2 (approx. 100g)
- Thinly sliced pork 200g
- Potato Starch 3 tbsp
Seasonings
- Salt 1/4 tsp
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Dashi granules 1 tsp
- [A] Sesame Oil 1 tsp
Steps
- Thinly slice the zucchini.
- Finely julienne the sliced zucchini into 2mm strips.
- In a bowl, sprinkle 1/4 tsp salt over the zucchini and let it sit.
- Once the zucchini wilts and releases water, squeeze out the excess moisture by hand. This is the key to prevent the meat mixture from becoming sticky and ensures a beautiful sear.
- Finely chop the 200g of thinly sliced pork into 1cm pieces.
- In a bowl, combine the pork with 2 tbsp Cooking Sake (Rice Wine), 3 tbsp Potato Starch, 1 tsp Dashi granules, and 1 tsp Sesame Oil. Mix well.
- Once the seasonings are incorporated into the pork, add the squeezed zucchini and mix until everything is evenly combined.
- Heat oil in a frying pan over medium heat.
- Place portions of the combined mixture into the heated pan. Lightly shape them into flat circles by hand and arrange them in the pan. Gently pressing them with your hands helps the zucchini bind with the pork without falling apart.
- Cook until the bottoms are golden brown and crispy.
- Flip the pieces over.
- Reduce heat to medium-low, cover the pan, and steam for 2 minutes.
- Once cooked through and the other side is also browned, turn off the heat and serve.
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