Slice the onion into 1cm wide pieces. Mince the garlic. Remove the shimeji mushrooms from the base and break apart into easy to eat pieces.
Drain the canned mango and weigh 120 g of fruit.
Place the mango and the water in a blender and blend until smooth.
Lightly season the pork with salt and pepper (not listed in ingredients) and coat with flour. (It will be easier if you put the pork and flour into a plastic bag and shake to coat.)
Place the oil and garlic into a frying pan and slowly cook on low heat to bring out the aroma.
Add the pork from Step 4 and cook without burning.
Once the pork is pretty much cooked, add the onion. When the onion starts to become transparent, add the shimeji mushrooms and lightly stir-fry. Pour in the wine and cook off the alcohol.
Add the mango from Step 3 and bring to a boil. Remove any scum. Add the ● ingredients, lower the heat to low, cover with a lid, and simmer for 10-15 minutes. Stir occasionally while it's simmering and pay attention to the heat.
Taste and season with salt and pepper as needed, and then it's done. Serve and optionally top with sour cream.
(You could also top with a small amount of heavy cream.)
Story Behind this Recipe
I usually make a lot like when I'm making hayashi rice, and then eat it the next day too.
-I used thinly sliced shoulder roast this time. -Step 8: Be careful not to let it simmer for too long. -Step 9: If the saltiness is just right, then just season with pepper. -There will be less liquid in the leftovers, so it's better to heat it up in the microwave than on the stove.