Subj : Today in History - 1944
To   : All
From : Dave Drum
Date : Sun Dec 18 2022 05:53:00

18 December 1944 - SUPREME COURT DECISION FORCES END TO JAPANESE 
INTERNMENT: The Supreme Court issues an ex parte decision on behalf of 
Mitsuye Endo, a former government employee who petitioned in 1942 for 
release from an internment camp. The high court declares that the US 
has no 'power to contain a concededly loyal citizen' like Endo, and as 
a result, the West Coast is reopened to Japanese Americans.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butaniku No Shogayaki (Japanese Ginger Pork)
 Categories: Pork, Herbs, Rice, Wine
      Yield: 4 servings
 
      2    (2") pieces fresh ginger; 1
           - piece peeled & grated, and
           - 1 piece peeled & julienned
           -  divided
      2 tb Soy sauce
      2 tb Mirin
      1 tb Sake
    1/8 ts Ground white pepper
      1 lb Pork butt; sliced 1/8" thick
      2 tb Neutral oil; divided
      2    Scallions; sliced thin
           Cooked short-grain rice; to
           - serve
           Kizami shoga; garnish
 
  Using very thinly sliced meat means you don't have to
  marinate it for very long. Cooking the pork in batches
  leads to more browning and less steaming.
  
  In a medium mixing bowl, stir together grated ginger,
  soy sauce, mirin, sake, and white pepper. Add thinly
  sliced pork and toss to coat each piece. Let marinate
  for at least 15 minutes and no more than 30 minutes. In
  a wok or 10" cast iron skillet, heat 1 tb oil over high
  heat until just starting to smoke. Add half the
  marinated pork, spreading it out in a single, even
  layer, and cook without stirring for 1 minute. Stir pork
  with a wok spatula or tongs, then continue to cook,
  tossing and stirring, until pork is just cooked through,
  about 1 minute longer. Transfer pork to plate, then
  repeat with remaining oil and pork. Return first batch
  of pork and any juices to the pan. Add julienned ginger
  and cook, stirring and tossing constantly, until ginger
  is fragrant, about 30 seconds. Turn off heat, add
  scallions, tossing and stirring to combine. Serve
  immediately with rice and kizami shoga.
  
  NOTES: Thinly sliced pork butt (and loin and belly) can
  be purchased at Japanese specialty markets or large
  Asian groceries, such as H-Mart. If thinly sliced pork
  isn't readily available, you can substitute pork
  tenderloin, loin, or pork cutlets cut into thin slivers.
  
  Kizami shoga is julienned pickled ginger, which is
  typically artificially tinted an unnatural red color.
  
  The sake can be substituted with Shaoxing wine or, in a
  pinch, a dry white wine.
  
  Sho Spaeth
  
  RECIPE FROM: https://www.seriouseats.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... When they finish a new hive, do bees have a house swarming party?
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