yakiniku pan-fry

For this dish, the meat is sliced very finely and briefly marinated, this works superbly well with lower grade cuts of pork and beef. A fast and satisfying dish.

300 gr meat
2 tbsp sake
2 tbsp dark soy sauce
2 tbsp grated fresh ginger & juice
2 garlic cloves, grated
1/4 tbsp sesame oil
spring onion
shichimi togarashi

Freeze meat for a couple of hours until it just firms up to make it easier to slice. Combine ingredients for marinade. Slice meat as thinly as possible, mix with the marinade. Let marinate for at least five minutes. Fry meat with peanut oil on high heat for 2 minutes. Serve with rice, topped with chopped spring onion greens,  and some tsukemono.

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