How to Make Chinjao Rosu (Japanese-Style Pepper Steak)

By Sudachi · 30 min

Ingredients

Instructions

1. Flatten the pork to about 1 cm thick, cut into strips and put in a bowl with 1/4 tsp salt, a pinch of ground white pepper, 2 tsp sake and 1/2 tsp Japanese soy sauce. Mix well.
2. Add 1 egg white and mix, then add 2 tbsp potato starch and mix until evenly coated. Drizzle with 1 tsp cooking oil, cover and refrigerate while preparing the other ingredients (up to 24 hours).
3. Cut 150 g bell pepper into thin matchsticks and soak in ice-cold water. Peel and julienne 15 g ginger, thinly slice 2 garlic cloves, and drain 150 g canned bamboo shoots, slicing them thinly if needed.
4. In a small bowl, combine 2 tsp oyster sauce, 2 tsp Japanese soy sauce, 1/2 tbsp sugar, 1/2 tsp Chinese-style chicken bouillon powder, 1 tbsp water and 1/4 tsp potato starch. Set aside by the stove.
5. Heat a large wok over medium-high heat, add 1½ tbsp cooking oil and swirl to coat. Add the marinated pork and fry undisturbed for 30-45 seconds, then stir-fry until opaque and lightly browned at the edges.
6. Transfer the pork to a heatproof container and set aside.
7. In the same wok, add a little more oil if needed and fry the bamboo shoots for 30 seconds to drive off moisture. Add the ginger and garlic and fry until fragrant, then add the drained bell pepper and stir-fry for 1 minute.
8. Return the pork to the wok and toss a few times. Stir the sauce, pour it around the edge of the wok and toss over high heat for 30-60 seconds until glossy and bubbling. Pour in 1/2 tsp Japanese soy sauce around the wall of the wok, toss 3-4 times and remove from heat.
9. Transfer to a plate, drizzle with a little toasted sesame oil and serve with rice.

Summarized from Sudachi's video. Watch it for the details.

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