Butaniku itame

Butter and beans. Recipe from Japan.

Ingredients:

Rule for 4 servings: 600 g of roasted pork boneless ./tr>

200 g fresh thin bean pods 200 g fresh flat bean pods 50 g fresh ginger 5 tbsp soy sauce 3 tablespoons sake or semi-dry white non-sparkling wine 2 tablespoons of sugar 2 tablespoons of oil 2 tablespoons of oil 1 tablespoon butter pinch of baking powder carrots for garnish salt

Procedure:

1. Peel the ginger and cut into fine noodles, cut the meat into thin squares, add half of the chopped ginger, 1 tablespoon of sake and 1 tablespoon of soy sauce, let marinate
2. Heat the oil in a pan, fry the meat briefly, add the rest of the soy sauce and sake and simmer until the soy sauce and wine is almost cooked off and coats the meat, season with salt to taste
3. Clean the beans and boil them in water to which add baking powder, cook the beans gradually and once they get a beautiful green color, dip them in cold water
4. Cut the carrots into noodles and cook them until tender
5. Briefly heat the beans together with a little butter and you can add a little soy sauce
6.

Recommendation:

– Serve rice as a side dish.