Ginger Pork with Shiso and Radish Salad
Chef Charles Namba’s grilled ginger pork is marinated in shio koji and served with a bright radish salad and soy-ginger glaze, finished with fresh shiso.
Keywords
- ginger pork recipe
- Charles Namba
- Camelia Los Angeles
- Japanese pork dish
- shiso recipe
- shio koji marinade
- radish salad
- ginger soy glaze
- Japanese bistro cuisine
- fine dining pork recipe
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Cooking tools:
- Refrigerator
- Plate
- Mixing bowl
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Whisk
- Tongs
- Measuring spoon
- Measuring cup
- Fork
- Plastic wrap
Ingredients
- Bone-in pork chops: 4 (170 g each)
- Shio koji: 4 tbsp
- Cooking sake: 225 ml
- Soy sauce: 225 ml
- Mirin: 225 ml
- Freshly grated ginger: 90 g
- Sugar: 55 g
- Small shallot: 1 (diced)
- Radishes: 1 bunch (stems removed. thinly sliced)
- Sugar snap peas: 100 g (halved on the diagonal)
- Hearts of palm: 1 can (drained. rinsed. sliced into rounds)
- Lemon: 1/2
- Olive oil: 1 tbsp
- Salt and pepper: to taste
- Shiso leaves: 10 (thinly sliced)
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