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Equipment
- Sous Vide Circulator
- Vacuum Sealer
- Vacuum Bag
- Stock Pot
Ingredients
Pork
Marinade
- ¼ c Soy Sauce
- ½ c Sake
- ½ c Mirin
- ¼ c Sugar
- 3 ea Scallions, concasser
- 3 cl Garlic, crushed
- 1” Ginger, rondelle
Instructions
Prep
- Heat water in pot with sous vide circulator to 146°F
- Mix Marinade
Cook
- Seal everything ****in vacuum bag, place in sous vide water for 36 hours (up to 40 hours)
Finish
- Remove, cool, and strain prior to portioning
- Slice and slow toast