Pork and Zenmai Nimono (Fern Shoot With Pork)

Mr. Shizuo Tsubata

SERVINGS 8

• 2 pounds zenmai (tree fern shoot)
• 1 tablespoon oil
• ½ pound pork, sliced thin
• 4 cups Hi-Me Dashijiru
• 1 cup mirin
• 4 tablespoons sugar
• Pinch of gourmet powder
• 1 cup shoyu

Cut zenmai lengthwise in two and then in desired lengths.

Heat oil in saucepan and brown pork. Add zenmai and rest of the ingredients and cook until done, shaking pan occasionally to mix well.

Green peas or string beans, parboiled in salted water, may be added last to give color.

Dried zenmai must be soaked overnight.