A simple, quick, and satisfying staple of Japanese home cooking.
be made with thinly sliced meat. It just happens to be superior when made with tougher cuts of pork, like shoulder and belly, both of which have a nice mix of fat, muscle, and tough connective tissue that can give shoulder and belly the illusion of juiciness and tenderness even when thoroughly cooked.
Since this recipe is so simple, there wasn't all that much I could see to test. The proportions of ingredients in the marinade are dictated primarily by taste, the taste in question in this instance being what I remember of my mother's.
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