Really excellent Japanese version of fajitas, only I decided to omit the crepes for a little more health after a heavy run of rice based meals on this occasion.
I salted the cucumber, left it for an hour, then rinsed and squeezed it out, which from bibimbap I remember is a lovely way to combine cucumber with a meaty dish, firming it up and enhancing the flavour. Although I’m sure freshly cut cukes are great in this too.
I removed the pork from the simmering sauce for a while to reduce the sauce, which also allowed the pork to rest. This worked and the pork was tender and juicy. Hunger and impatience dictated that the sauce was not reduced as much as it appears in the book, which would be worth trying. Although the more gentle, but delightfully savoury, broth was appreciated here, especially combined with the intense miso sauce (an excellent sauce, one I want to try in BBQ).
A little sliced gherkin was added to the shredded leek and cucumber salad to add a touch of acidity that I often find lacking from Japanese food. The chopped mint really finishes this off superbly and I wouldn’t want to neglect that in the future, though I’m sure it could be easily overlooked.
From Everyday Harumi – pg. 52