Comments on: Ginger Pork http://www.japanfoodaddict.com/pork/ginger-pork/ Hello! My name is Mai. I'm from Kyoto, Japan. These are some of the most popular recipes in Japan. They are healthy and easy to make. Most of them take 20 minutes or less to prepare. Itadakimasu! (Let's eat!) Tue, 22 Jan 2013 06:25:57 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Mint http://www.japanfoodaddict.com/pork/ginger-pork/comment-page-1/#comment-985 Mint Mon, 07 Jun 2010 18:47:12 +0000 http://www.japanfoodaddict.com/?p=88#comment-985 What kind brand of Sake do you use for cooking? What kind brand of Sake do you use for cooking?

]]> By: Mai http://www.japanfoodaddict.com/pork/ginger-pork/comment-page-1/#comment-259 Mai Sat, 03 Apr 2010 22:47:41 +0000 http://www.japanfoodaddict.com/?p=88#comment-259 It's supposed to be soft so you can bite into it easily. If you use thinly sliced pork, it wont be hard or rubbery. Asian supermarkets typically sell sliced pork packs. I usually use think sliced loin pork. It’s supposed to be soft so you can bite into it easily. If you use thinly sliced pork, it wont be hard or rubbery. Asian supermarkets typically sell sliced pork packs.
I usually use think sliced loin pork.

]]> By: Anonymous http://www.japanfoodaddict.com/pork/ginger-pork/comment-page-1/#comment-151 Anonymous Mon, 29 Mar 2010 21:16:52 +0000 http://www.japanfoodaddict.com/?p=88#comment-151 thank u :) one question though. how 'hard' is the pork supposed to be after cooked? like is it really flabby or..chewy.. or steak-like..or liquid-y? mine turned out a bit tough (like a steak but thinner) n from ru pic it looks like its soft? im sorry i feel like im nto wording what i want to say properly ._. thank u :)

one question though. how ‘hard’ is the pork supposed to be after cooked? like is it really flabby or..chewy.. or steak-like..or liquid-y?
mine turned out a bit tough (like a steak but thinner) n from ru pic it looks like its soft? im sorry i feel like im nto wording what i want to say properly ._.

]]> By: Mai http://www.japanfoodaddict.com/pork/ginger-pork/comment-page-1/#comment-14 Mai Tue, 05 Jan 2010 20:36:22 +0000 http://www.japanfoodaddict.com/?p=88#comment-14 I usually buy sliced pork, about 1/4 inch thickness. However, the thickness shouldn't matter, just be careful not to burn it. And for the other ingredients, keep stirring so they don't burn. Medium heat is fine for every step, just make sure, like anything else, to keep an eye on it and adjust the time if it is cooking too fast, or reduce the heat. I'm happy to answer your questions anytime. Thanks for supporting the blog! I usually buy sliced pork, about 1/4 inch thickness. However, the thickness shouldn’t matter, just be careful not to burn it. And for the other ingredients, keep stirring so they don’t burn. Medium heat is fine for every step, just make sure, like anything else, to keep an eye on it and adjust the time if it is cooking too fast, or reduce the heat. I’m happy to answer your questions anytime. Thanks for supporting the blog!

]]> By: ryochanlover http://www.japanfoodaddict.com/pork/ginger-pork/comment-page-1/#comment-16 ryochanlover Mon, 04 Jan 2010 20:37:06 +0000 http://www.japanfoodaddict.com/?p=88#comment-16 i made it! it was quite good for a first try for sure..my family LOVED it..my mother asked me to teach her even :D i had some problems though..mine didn't look like ur picture x] what heat did u make this in? my onion got really shriveled n black n small x__x n my pork might have been too thick...how thin/small are the slices? mine turned out really flat like a much thinner version of a steak o.O also for me my final didn't look as...light &liquid-y as the picture..but that's probably because i had higher heat n evaporated it o.O but nontheless it TASTED REALLY GREAT! i'm trying it out again today! i just can't get enough of it *--* sorry my comment is way too long =_= i made it!
it was quite good for a first try for sure..my family LOVED it..my mother asked me to teach her even :D

i had some problems though..mine didn’t look like ur picture x]
what heat did u make this in? my onion got really shriveled n black n small x__x
n my pork might have been too thick…how thin/small are the slices? mine turned out really flat like a much thinner version of a steak o.O
also for me my final didn’t look as…light &liquid-y as the picture..but that’s probably because i had higher heat n evaporated it o.O
but nontheless it TASTED REALLY GREAT! i’m trying it out again today! i just can’t get enough of it *–*

sorry my comment is way too long =_=

]]> By: Mai http://www.japanfoodaddict.com/pork/ginger-pork/comment-page-1/#comment-13 Mai Sun, 03 Jan 2010 20:36:13 +0000 http://www.japanfoodaddict.com/?p=88#comment-13 Akemashite Omederou!! (Happy New Year) Yea, I love his way to make ginger pork! So easy and tastes great! Let us know how it goes. Akemashite Omederou!! (Happy New Year)
Yea, I love his way to make ginger pork! So easy and tastes great! Let us know how it goes.

]]> By: ryochanlover http://www.japanfoodaddict.com/pork/ginger-pork/comment-page-1/#comment-15 ryochanlover Thu, 31 Dec 2009 20:36:42 +0000 http://www.japanfoodaddict.com/?p=88#comment-15 hi ^o^ i've been meanign to make this for the longest time (ever since i saw it in a japanese variety show) cept i never had any sake n mirin...but finally i bought them & i'm gonna try this out today =9 Happy new Years btw! Thanks for takign the time to share these wonderful recipes :) hi ^o^
i’ve been meanign to make this for the longest time (ever since i saw it in a japanese variety show) cept i never had any sake n mirin…but finally i bought them & i’m gonna try this out today =9

Happy new Years btw! Thanks for takign the time to share these wonderful recipes :)

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