今日の夕食は、豚の生姜焼き風のものとキャベツともやしの炒め物、そして少しサラダ。豚の生姜焼きは薄切りのお肉が手に入らないのでお肉屋さんで豚の肩肉を出来るだけ薄く切っていただいたのを叩いて使いましたが、やはり少し厚かったです。片栗粉を片面につけて、片栗粉をつけた方を中に２つに折りたたんで焼くという有元葉子さんのやり方で焼いてみたもののお肉が分厚いのでなかなか中に火が通らず、結局広げて両面焼きました（笑）。それでも柔らかく焼けていたのですが、味付けに生姜が足りなかった。豚の生姜焼きや好きですが滅多に作らないので（多分結婚してから２度目か３度目）、なかなかイメージ通りに作れません。

Today’s dinner was Japanese – sliced pork with ginger (shoga-yaki), stir-fried cabbage & bean sprouts and a small salad.  We cannot find any thinly sliced meat around here, so we asked our butcher to slice pork shoulder as thinly as they can and used it by bashing it thinly but it was still not really thin enough for Asian cooking.  I’ve heard that putting some corn starch on one side, folding in half with the corn starch side inside before cooking in a pan makes it tender so I tried it but I felt it took too long to cook all the way through so ended up opening up and cooking in a normal way after all because I think the slices are too thick.  Still they did come out nice and tender. However, I didn’t add enough ginger this time.  I don’t cook this enough times, probably this is the 2nd or the 3rd time I’ve ever cooked it since we got married, so no wonder it wasn’t perfect.