Cut the meat into 1.5cm strips, then season both sides with salt and pepper.
Finely chop the garlic and ginger. Combine the ☆ ingredients.
Boil water in pot, add a pinch of salt, and boil the greens before cutting into large bite-sized pieces.
Lightly dust the meat from Step 1 with flour.
Heat sesame oil, garlic, and ginger in a pan. Once the garlic and ginger become fragrant, add the meat from Step 4.
Sauté the meat over medium heat, browning on all sides. Pour the ☆ ingredients over the meat and simmer to reduce.
Once the liquid has reduced, arrange the meat on a platter (use the leftover liquid in the pan as sauce!), garnish with the greens from Step 3 and enjoy.
Story Behind this Recipe
I bought pork cutlets to make tonkatsu, but since I didn't feel like deep-frying, I decided to pan fry it with ginger. By adding garlic, it has a nice texture as tasty as regular tonkatsu. Recently, we've been eating this a lot at home.
Take care when cooking the meat to fully cook without burning. I recommend simmering the sauce until there's only a little bit left. Anything you like works for the greens. I used nanohana in the dish shown in the photos. Bitter greens is best with the meat.