Shoyu Recipe
shredded smoked local pork, wood ear mushrooms, NC catfish kamaboko
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Gather all the ingredients and chop the green onions and wood ear mushrooms. If the wood ear mushrooms are dried, soak them in warm water for 20 minutes, then drain and slice.
- 2
Sauté the Aromatics
In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- 3
- 4
Combine the Pork and Kamaboko
Stir in the shredded smoked pork and catfish kamaboko, mixing well to combine with the mushrooms. Cook for another 5 minutes until heated through.
- 5
Add the Sauce
Pour in the soy sauce and mirin, stirring to coat all the ingredients. Let simmer for about 2 minutes.
- 6
Season and Serve
Taste and adjust the seasoning with salt and pepper as needed. Garnish with chopped green onions before serving.
