Your Life A to Z Recipe: Thursday, September 11th, 2014: Yakibuta

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Yakibuta

Serving size 4

1 lb 8 oz. Pork Shoulder (pork butt)

3 Green onions (cut into thirds)

2oz. Ginger (peeled & sliced thick)

1oz. Garlic (peeled & crushed)

2cups Water

1 1/2cup Soy sauce

1 cup Sugar

1/4 cup Mirin

1/2 cup Sake

1 tbsp Cooking Oil

 

Butcher's string

Cut your pork shoulder into portions of 4. Cut your pork against the grain, once you have 4 portions use your butcher's string to wrap each portion of pork into tight clyndrical pieces. Make sure any parts of the fat are tightly bound.

Place a medium sauce pan on the stove on medium to high heat.  Add water, ginger, garlic, soy sauce, sugar, mirin, sake & green onions to your sauce pan and bring to a boil to make sure all ingredients come together mixing occasionally. Once it starts boiling, reduce heat and let simmer.

Heat up a medium size frying pan on medium heat and add your cooking oil.  Once your pan becomes hot place your pork into the pan and sear all sides until each side has a nice brown coloring

Add your seared pork to your medium size sauce pan and bring your sauce and pork to a boil, once boiled reduce heat to slightly less than a boil and cook for one and a half hours.

Once your pork is cooked remove from marinade and set aside. Continue reducing down marinade for another 20 minutes until slightly thickened to use a sauce.

Slice your pork into 1/4 inch slices, top with sauce and serve!