Ingredients
2 to 3 Cucumber
150 grams Pork, sliced and chopped
1 Japanese leek (minced)
1 clove of garlic, 1 knob of ginger Garlic, Ginger (minced)
2 tbsp Roasted sesame seeds (white)
2 tsp Sesame oil
1 tbsp Sake
1 Salt
1 Pepper
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Foundational understanding of the four elements of good cooking
Ceramic mechanism grinds wet and dry salt without corroding
Italian pasta organized by shape — which sauce belongs with which pasta
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Foundational understanding of the four elements of good cooking
Ceramic mechanism grinds wet and dry salt without corroding
Italian pasta organized by shape — which sauce belongs with which pasta
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Peel the skin of the cucumber into a striped pattern (This is so that the flavors will be absorbed more easily.) Turn it around while cutting it into chunks. Pour sesame oil in a pan and stir-fry the garlic and ginger over low heat. When it becomes fragrant, add the pork and sprinkle salt and pepper over the mixture. Stir-fry over high heat and add the onion when the color of the meat changes. When the onion is translucent, add the cucumber. When the cucumber starts to get hot, add sake and stir-fry quickly. When the moisture in the pan is gone, add the salt (a little less than 1 teaspoon), then add the sesame seeds and mix. This is a cabbage version. Use about 1/2 of a small cabbage.