Macon Magazine

last bite GINGER PORK "BUTA NO SHOUGAYAKI" 4 to 6 pieces thin sliced pork loin 1 teaspoon ground ginger 1 teaspoon sugar 1 tablespoon Sake (you can substitute to dry wine or dry sherry) 2 tablespoons soy sauce 2 tablespoons mirin (rice wine) Salt and pepper to taste 2-3 tablespoons cooking oil 1. Tenderize pork with a mallet to soen, and sprinkle salt and pepper. 2. Combine ginger, sugar, sake, soy sauce and mirin in a small bowl. 3. Warm 2 tablespoons oil in a large frying pan over high heat. 4. Pan-sauté pork on both sides about 5 minutes. Wipe off all liquid from the pan. 5. Put sauce mixture into the pan and cook down until sauce thickens. 6. Serve over rice with steamed vegetables (optional). TERIYAKI CHICKEN 4 chicken thighs (skin-on, boneless preferred) 1 teaspoon sugar (honey can be used also) 2 tablespoons sake 2 tablespoons mirin (rice wine) 4 tablespoons soy sauce 4 tablespoons cooking oil 1. Warm oil in a large frying pan over high heat. 2. Place chicken in the pan skin side down and brown both sides well. 3. Put sake, mirin, soy sauce and sugar in the pan, and cook down until sauce is thick and shiny. (Teri means shiny and yaki means cooking in Japanese) Flip the chicken so the sauce covers both sides. 4. Serve over rice with steamed vegetables (optional). Emi Dodd was born in Japan. She lives in Macon with her husband Roger and their two children. She loves to cook and wanted to share two of her favorite Japanese recipes with Macon Magazine readers in honor of the Cherry Blossom Festival. "I chose two recipes which are very typical Japanese dishes and with familiar tastes to Americans," Emi said. "Both pork and chicken recipes serve two to three and can be served over rice. The leftovers can be used for sandwiches." 88 l MACON MAGAZINE FEBRUARY/MARCH 2013

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