Pork and Onion with Ginger and Garlic

It started to feel like fall in NY this past few days. It is kind of sad since I LOVE summer but at the same time, it is exciting to think about all the bakings and warm food which we will be enjoying in fall.

We actually baked cookie yesterday since it was cool and rainy day. I love baking when the weather is bad. My husband and my son helped me to bake and they really really enjoyed being a sous chef.
And the chocolate chip cookie we made was pretty good.

Anyways, I would like to talk about the really yummy pork dish which I made a few weeks ago. I think this is a typical Japanese flavor. Soy sauce, Sake and Mirin. It goes really well with white rice and I always have to be very careful not to eat too much rice.

I am sure many Japanese people love this kind of dish but since my husband and my son loved it also, I think this might be a universal dish which can be enjoyed by people from all over the world.

I made this kind of dish before but this was the first time I used cilantro and tomato as garnish with it. This was absolutely great idea since we LOVE cilantro, eating this pork with cilantro made it taste even better and fresher. This is optional but if you like cilantro, I highly recommend eating it with cilantro. Well, in my opinion, just about anything taste better with cilantro ;-)

The only way to find out is to try making this dish and eat it yourself! Here is the recipe.

Pork and Onion with Ginger and Garlic

Ingredients
Very thinly sliced pork     1/4 lb
Onion                                2 medium (Sliced thinly)
Green Onion                     2  (chopped)
Ginger                               2 Table Spoon (Grated)
Garlic                                2 cloves (Grated)
Soy Sauce                         1 Table Spoon
Mirin                                 2 Table Spoon
Sake                                  2 Table Spoon
Cilantro  (optional)           a BIG handful
Tomato  (optional)            2 small (cut into 4 pieces)
Vegetable Oil                    1 Table Spoon

1, Add vegetable oil into frying pan and saute onion until soft

2, When onion got soft, add pork, ginger and garlic

3, Before the pork turns its color, add sake

4, After the pork turned its color, add soy sauce and mirin and saute more

5, Taste, add chopped green onion and mix together

6, Spread chopped cilantro on a plate and add pork and onion on top

7, Garnish with tomato and serve with rice.

This is an easy quick meal that satisfy everybody's appetite! Enjoy!

Warm Maitake Mushroom Salad

Yes, it is yet another salad. This one has warm mushroom on top. 

This is also what my mother-in-law made for me before. This salad is great especially when you need something warm and meaty with salad. 

You can use any kind of mushroom but I had Maitake mushroom in the fridge so I used it for this salad. You can also mix different kind of mushrooms. I love mushroom and every time I go to Japanese or Korean supermarket, I buy all different kind of mushrooms. 

Anyways, for salad I used mixed green, tomato and avocado but this also can be anything you like. 

Warm Maitake Mushroom Salad 

Mixed Green (or any kind of salad leaves)        a handful 

Tomato  (Small)                                                  2~3

Avocado                                                              1

Maitake (or any kind of mushrooms)                 a handful 

Butter                                                                  1 Tea spoon 

Olive Oil                                                             2 Table Spoon 

Soy Sauce                                                           1 Tea Spoon 

Balsamic Graze                         as much as you like (for me about 2 table spoon) 

1, Cut Mushrooms into bite size pieces. 

2, Add 1 tea spoon of butter and 1 table spoon of olive oil into a pan and heat up. 

3, Add mushrooms into the pan and sautee the mushroom

4, Add soy sauce into the pan and mix. Turn the heat off. 

5, Place salad leaves on a plate. Cut tomato and avocado and add on top of salad leaves. 

6, Add mushrooms on top

7, Drizzle olive oil and balsamic graze.