Lotus root, Chinese chives, carrots or whatever vegetables you have
As much as you like
＊ Soy sauce (for the sauce)
＊ Ra-yu (or regular sesame oil)
＊ White sesame seeds
2 to 3 teaspoons
＊ Garlic and ginger, grated
1 teaspoon each (about 1/2 clove or 1/2 a thumbtips' worth)
Mix the ＊ sauce ingredients.
Slice the carrot, lotus root, onion etc. thinly, and cut the chives etc. into 2-3 wide pieces. Season the pork with a little salt, pepper, sake and soy sauce (not listed) and leave to marinate for a while.
Heat some sesame oil in a frying pan, stir-fry the pork from Step 1 and remove from the pan.
Add the cut vegetables to the frying pan and starting stir-frying the toughest ones. Add the pork back, pour the sauce ingredients in and turn the heat off immediately.
Serve rice in a bowl, pour the sauce over it and then top with the meat-vegetable mixture. Top with finely julienned red chili pepper to taste and enjoy!
If the flavoring is too light for you, add gochujang or miso to the sauce.
Story Behind this Recipe
This is the dish for me when I don't have an appetite. You can use whatever vegetables you have left over in the refrigerator.
The amount of sauce varies depending on the amount of vegetables. I think it's a good idea to make a generous amount of sauce. You don't have to use sugar. Also delicious with yuzu or kabosu citrus depending on the season.