|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||2%|
|Total Sugars 0g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Japanese steamed pork patty, also known as "buta niku no mushimono," is a mixture of tenderized ground pork, shiitake mushrooms, ginger, garlic, and green onions. It is simply seasoned with soy sauce, sake, and sesame oil. Additional sesame oil and chopped green onions may be used as optional garnishes.
3/4 pound (300 grams) lean ground pork
3 shiitake mushrooms, fresh or dried
1 tablespoon chopped garlic
1 green onion
1 teaspoon chopped or grated fresh ginger
1 tablespoon soy sauce
2 tablespoons sake
1 teaspoon sesame oil, plus extra to drizzle over the finished steamed pork
1/4 to 1/3 teaspoon salt
1/8 teaspoon freshly ground black pepper, to taste
2 tablespoons potato starch, or cornstarch
If you are using dried shiitake, in a medium bowl add water (or hot water if you are short on time), and then soak the mushrooms until reconstituted (about 30 minutes for cold water, shorter for hot water). Squeeze excess water from the reconstituted mushrooms.
Remove the stems from the mushrooms, and then chop. Add to a large bowl.
Meanwhile, mince the ground pork using the back (or dull side) of the knife to tenderize it. Add the meat to the large bowl with chopped mushrooms.
Chop garlic and green onions, then add to the bowl with pork. Reserve some green onions for garnish.
If you are using fresh ginger, peel the skin from the ginger and chop finely, or grate. Alternatively, use pre-grated raw ginger available in tubes. Add this to the meat mixture.
Mix in soy sauce, sake, sesame oil, salt, and black pepper. Sprinkle potato starch (or cornstarch) over the meat mixture and knead well using hands.
Prepare the steamer and begin boiling water. Shape the meat mixture into 2 or 3 small patties, depending on the size of your cornstarch, and place them on a flat plate.
Place the plate in the steamer and steam cook for 10 to 15 minutes on high heat until meat is cooked through and juices run clear.
Plate the patties and garnish with additional sesame oil (optional), and chopped green onions.
- This steamed pork dish may also be served as an appetizer, or it can be tailored for potlucks by making smaller bite-sized portions. It's also a great addition to Japanese bento lunches.
- Try stocking pre-grated raw ginger in a tube, available at Japanese or Asian markets.
- Dried shiitake mushrooms are a Japanese pantry essential and handy to keep in stock.