Prep
15 mins
Cook
20 mins
Serves
2
Difficulty
MediumA savory Japanese pancake of shredded cabbage, batter, and your choice of fillings topped with mayo and bonito flakes.
Ingredients
- 1 kg firm tofu
- 400g soba noodles
- 2 tbsp grated fresh ginger
- 2 tsp cracked black pepper
- 1/4 cup neutral vegetable oil
- 200g carrots
- a handful of fresh chives, chopped
- toasted sesame oil, to taste
- 2 cups dashi stock
Instructions
- 1
Pat the pork loin dry, season generously with salt, pepper, and shichimi togarashi, and let it sit for a few minutes to absorb the flavors.
- 2
Heat neutral vegetable oil in a wide pan or heavy pot over medium-high heat and sear the pork loin until browned on all sides, then remove and set aside.
- 3
In the same pan, gently cook the grated fresh ginger and sliced scallion whites over medium heat until softened and fragrant, about 4-5 minutes.
- 4
Stir in the cracked black pepper and bean sprouts, cooking for a few more minutes so the spices bloom and coat the vegetables.
- 5
Return the pork loin to the pan, pour in the water, and bring everything to a gentle simmer.
- 6
Cover and cook over low heat until the pork loin is tender and cooked through, roughly 20 mins.
Tips
•Leftovers taste even better the next day once the spices have had time to mingle — reheat gently over low heat.
•For deeper flavor, marinate the pork loin for at least an hour — or overnight — before cooking.
•Avoid crowding the pan when searing the pork loin; work in batches so it browns instead of steaming.