Marinate the meat in a 3:1 ratio of sake and soy sauce. Once the meat is seasoned, throw out the soy sauce mixture, and coat in 2 tablespoons of katakuriko,
Julienne the green peppers and onions.
Sauté the onions first, then add the pork and sauté, until it's half cooked. Add the green peppers and sauté, then season with salt and pepper.
Add the ★ ingredients and simmer to reduce the sauce a bit. Add butter for the finishing touch. Tip: The sauce is simmered and reduced to tone down the acidity of the ketchup.
Story Behind this Recipe
My whole family loves hamburgers with ketchup flavored sauce! When I combined the sauce with chopped pork which is very cheap, it turned out to a pretty tasty rice bowl topping. Getting rid of the acidity of the ketchup and using butter to make it taste richer are the two key points. This is has a generous proportion of vegetables, so adjust the amounts if you prefer a more meaty ratio.
- If making this in one frying pan, sauté the onions first and then add the green peppers. (Make sure to sauté the onions well). - I like the sauce to be rich and on the sweet side, so I use Chuno Japanese Worcestershire-style sauce. (if you are using regular Worcestershire sauce and want to make it sweeter, just add more mirin.) - When cooking the meat, it will lump together at first, so break it up with cooking chopsticks while sautéing.