Japanese Cucumber and Crab Salad
INGREDIENTS:
8 Green onions (including
-tops)
1 tb Salad oil
1 1/2 lb Lean boneless pork shoulder,
-trimmed of fat and cut into
-1/2-inch cubes
1 lg Onion, sliced
1/4 c Reduced-sodium soy sauce
2/3 c Sake or dry vermouth
1/2 c Water
1/2 c Mirin (sweet rice wine) or
-cream sherry
1 1/2 lb Red thin-skinned potatoes,
-unpeeled, cut into 1/4-inch
-thick slices
1/4 ts Pepper
2 ts Sugar
8 Green onions (including
-tops)
1 tb Salad oil
1 1/2 lb Lean boneless pork shoulder,
-trimmed of fat and cut into
-1/2-inch cubes
1 lg Onion, sliced
1/4 c Reduced-sodium soy sauce
2/3 c Sake or dry vermouth
1/2 c Water
1/2 c Mirin (sweet rice wine) or
-cream sherry
1 1/2 lb Red thin-skinned potatoes,
-unpeeled, cut into 1/4-inch
-thick slices
1/4 ts Pepper
2 ts Sugar
Trim roots and any wilted ends from green onions. The cut onions into 1-inch lengths, keeping green and white parts separate; set aside.
Heat oil in a 5-
to 6-quart pan over medium-high heat. Add half the pork; cook, stirring, until well browned (about 10 minutes). Remove from pan and keep warm. Repeat with remaining pork.
Discard all but 1 tb drippings from pan. Add sliced onion to pan and cook, strring occasionally until soft (about 7 minutes). Return pork to pan and add soy, sake, water, and mirin. Bring to a boil; then reduce heat, cover, and simmer for 25 minutes. Add potatoes, white part of green onions, pepper, and sugar. Return to a boil; then reduce heat, cover, and simmer until pork and potatoes are tender when pierced (about 25 minutes). Garnish with tops of green onions.
Per serving: 378 calories (29% fat, 42% carbohydrates, 29% protein), 11g total fat, 3g saturated fat, 76mg cholesterol, 36g carbohydrates, 26 g protein, 499 mg sodium
Heat oil in a 5-
to 6-quart pan over medium-high heat. Add half the pork; cook, stirring, until well browned (about 10 minutes). Remove from pan and keep warm. Repeat with remaining pork.
Discard all but 1 tb drippings from pan. Add sliced onion to pan and cook, strring occasionally until soft (about 7 minutes). Return pork to pan and add soy, sake, water, and mirin. Bring to a boil; then reduce heat, cover, and simmer for 25 minutes. Add potatoes, white part of green onions, pepper, and sugar. Return to a boil; then reduce heat, cover, and simmer until pork and potatoes are tender when pierced (about 25 minutes). Garnish with tops of green onions.
Per serving: 378 calories (29% fat, 42% carbohydrates, 29% protein), 11g total fat, 3g saturated fat, 76mg cholesterol, 36g carbohydrates, 26 g protein, 499 mg sodium