Stir Fried Pork and Potatoes with Miso Butter

I think the new potatoes grown here on Tokunoshima Island called Haru Ichiban (First of the Spring) are the best you can get. On the island, we receive these potatoes as gifts from several places in the spring, so I thought up this recipe in order to enjoy them.By coating the pork with katakuriko before stir frying it, it becomes amazingly tender and juicy. You can peel the new potatoes if you like...but no! You should eat them with the skins on!! Butter and garlic tend to burn easily, so even if it's a bother please turn the heat off before adding them. For 2 to 3 servings. Recipe by Tokunoshima yori

I wanted to have a meat dish with a lot of shiso leaves. I used miso and butter seasoning because they both go well with pork and shiso.After adding and stirring the shiso leaves they still look stiff. You don't have to cook them for too long because the residual heat still continues to cook the leaves. If you have a lot of shiso leaves you can add more than 20 leaves. Recipe by Necchan

I always make pork and ginger stir fry with a soy sauce base, but this time I tried it with miso. To give it more volume and a bit of color, I added some vegetables.I recommend using pork belly. This time I used peppers and onion, but you can use whatever veggies you like. Recipe by annnnn

While gazing at potatoes that has sprouted... I thought it would be nice to make something simple and delicious with themYou might not care for the pork oil...But it locks in the flavors, and is delicious. For 4 servings. Recipe by Nyakun

I won a drawing to be a product tester for Kagome brand ketchup, so I thought up this recipe. I was able to use up some leftover cabbage that was turning yellow. The color was covered up by the ketchup, and everyone fought over this dish at dinner.I used a tomato ketchup from Kagome, but you can use any ketchup you like. For 2 servings. Recipe by ochikeron

Thank you for making this recipe popular ♥A dish of thinly sliced potatoes and pork loin mixed with oyster sauce ♪Ranked #1 in popular pork loin searches on January 22, 2014 ♪The origin of this recipeA recipe to use up a lot of potatoesPork loin is rich in vitamin B ♪I dislike fatty parts, so I remove them and use only the lean meat

I wanted to make a festive looking dish using cheap thinly sliced pork offcuts. So I combined them with potatoes, and flavored it all with a ketchup based barbeque sauce, which everyone in my family loves.If you use very thinly sliced pork offcuts, it will taste like beef stew.If you use lean pork that's sliced more thickly, it will be more voluminous, which men like.Add some mushrooms if you have them in your refrigerator to make the dish even more extravagant. Recipe by pakira555

Last time, I made this dish with minced pork, so here is the sliced pork version. The minced pork was also delicious, so I made this dish with sliced pork this time.No tips in particular, but once you add the sake in Step 3, turn the heat to high to burn off the alcohol.After serving, you can also add butter, which makes it delicious.The photo is a side dish for a packed lunch. Recipe by Tenisubo-i

I heard that heating the meat slowly makes it tender, so I tried that method.I remembered the taste of meat-miso from school lunch, so I flavored this dish with miso.Place the meat in a pan before heating the pan.Since you stir-fry without oil, a non-stick pan is suitable.Add mayonnaise on the side if you like. Recipe by Iku..

I added the eggplants to a small volume of pork so that the dish would become more voluminous. I used miso base which goes well with the eggplant, and made a ginger stir-fry.Use chopsticks when stir-frying the pork by itself. Otherwise, use a spatula so that the eggplants won't break.Lightly dusting the pork with flour is good enough. Recipe by *Anna*

I wanted a nutritious meal when I was pregnant!Also good with black pepper. For 3 to 4 servings. Recipe by SORAKH

Potatoes contain plenty of starch.Cook them water or oil so that they will cook faster.Add a little water during stir-frying to let it cook well.This also shortens the cooking time.

I made this with veggies I had in the fridge.Adjust the amount of seasoning according to your liking.Moisture will come out of the lettuce, so you can season it rather strongly. Recipe by kiyoka777

My parents gave us a lot of shiso leaves. This is a recipe I came up when I thought I should use them up before they went bad.Add plenty of shiso leaves, as much as you have. You can add up to about 40 leaves. It's also delicious if you sprinkle ichimi togarashi (red chili pepper powder), or chop up a couple of umeboshi plums and stir fry them in. For 2 servings. Recipe by Setsubunhijiki

I usually have some cheap sliced pork on hand, so I created a dish that would go well with rice.Julienne the potatoes so they can cook quickly. Slice them as thinly as possible. Recipe by Kotori shokudou san

Today's dish is inspired by a popular Chinese restaurant menu item: Stir-fried pork and potatoes with oyster sauce and black pepper. The combination of pork, potatoes, and bell peppers makes for an amazing stir-fry. It's great for meal prep and lunch boxes too. Refrigerate for 2-3 daysFreeze for 2 weeksFrom a kitchen that brings love and comfort.

Do not coat with too much katakuriko. For 2 servings. Recipe by Ni-na41

We received a lot of lotus root as a gift, so...Please adjust the amount of gochujang to taste.Just put in any leftover vegetables you have in the fridge! For 3 servings. Recipe by Tomomaki0313

I love avocado.You can use regular potatoes, but if you use new potatoes in their skins and saute them well so that the skins get crispy, this dish becomes even more delicious.Miso burns easily, so once you add the seasonings, turn off the heat and continue cooking with residual heat.Adjust the amount of wasabi to taste. Recipe by Masacchi

For when you're on a tight budget with minimum ingredients.Don't overcook the bell peppers! For 4 servings. Recipe by yumipurin

I wanted a side dish of sweet potatoes to eat with rice, so I combined them with meat and came up with this sweet and salty stir-fry.When heating the sweet potatoes in the microwave, be careful not to overcook or else they will break apart when sautéing. They should be on the firm side. Recipe by Komomomomo

*I experimented with various flavours to use up the Chinese cabbage I had around.*I used a healthier variety of mayonnaise.*It won't be watery if you stir-fry quickly over high heat.*When you cook a large portion of Chinese cabbage at one time, it'll release some water and lower the temperature of the pan. If you have too much water in the pan, adjust the seasonings, and lightly thicken with katakuriko. It's also delicious that way too. For 2 servings. Recipe by putimiko

I loved this dish since I was a kid. I could eat it with a lot of rice.I sometimes add chikuwa fish cake or burdock fish cake. I added meat so that my husband would eat well.If you cook the sauce too long, it's going to be too salty, so be careful.I twisted konnyaku for this recipe but you can simply treat the konnyaku like I did in this recipe.) Recipe by putimiko

I used leftover sweet potato.Simmer well, then it will be more delicious, but be careful not to melt the sweet potato. Recipe by Meinyan@56

My mother used to make this dish a lot. She didn't add onions, but I made this new variation to add lots of veggies.The key is not to heat the shiso directly (residual heat is enough). If you are using pre-chopped pork, all you have to do is add it to the pan.This recipe is especially a must when sweet (or new) onions are in season.-Sweet onions cook pretty fast. When you've cooked the meat in Step 3, don't worry about removing it - it's also fine to sauté the sweet onions with the meat still in the pan! For 2 servings. Recipe by Totoro&mei

I had a ton of shiso leaves around, so I wanted to use them up!You can add butter at the start too.You can put in as much shiso as you like. The version in the photo has 30 shiso leaves in the stir-fry plus more for garnish, and I wanted to add even more!To be honest, it tastes good even without the pork. Recipe by guemi

I added a new variation to common ingredients.You need to crush the garlic while it's hot. After microwaving the garlic, use a paper towel to hold it, and please be careful not to get burned. For 2 servings. Recipe by Mikie recipe

I like ginger stir-fries but I get sick of them if they are always the same. I thought about adding miso, and this is how it turned out.It will have a nice fragrance if you let it brown slightly, but mind you don't let it burn. I made this for my bento, so I sliced the meat into easy to eat pieces in advance. You can slice it into any size you like. Recipe by Raby