Thursday, December 20, 2012

Pork Chops with Japanese Sake Sauce 豚肉の日本酒ソース


This recipe is from a book by Toyoo Tamamura, a Japanese essayist who lives in the countryside, grows vegetables and grape vines, and also is an accomplished cook - my kind of guy. Saute some pork chops seasoned with salt and pepper on a lightly oiled frying pan, then add some Japanese sake (rice wine) into the pan. When the pork is done and the sake is reduced to a caramel like color on the bottom of the pan, remove the meat onto a heated platter, then pour additional sake into the pan to deglaze the caramelized sake with a wooden spatula. Reduce the liquid on low to medium heat until it reaches a saucelike consistency, then pour onto the pork. This sauce should have a sweet yet very umami-rich flavor. Served with quickly boiled bok choy (Chinese greens), and a bowl of rice.

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