Pork and Asparagus with Butter Ponzu Sauce

Pork and Asparagus with Butter Ponzu Sauce

I added refreshing ponzu to rich garlic and butter-sautéed pork. Add black pepper to bring out the flavors, and enjoy.

Ingredients: 4 servings

Thinly sliced pork
300 g
1 tablespoon
1 clove
Plain flour
a small amount
1 tablespoon
1 bunch
Shimeji mushrooms
1/2 packet
3 tablespoons
Black pepper
to taste


1. Cut the asparagus into bite-sized pieces. Separate the shimeji mushrooms into small pieces. Rub the grated garlic and sake onto the thinly sliced pork, and lightly coat with flour.
2. Heat the butter in a frying pan over medium heat, and stir-fry the pork. When it's about 50% cooked, add the asparagus and shimeji mushrooms, then continue stir-frying.
3. When cooked through, swirl in the ponzu, and mix over high heat. Serve on a plate, sprinkle with black pepper, and you're done.

Story Behind this Recipe

The asparagus I had in my fridge was about to go bad, so I used it as a main ingredient!
I usually flavor the dish sweet and salty, so I made it refreshing.