Tangsuyuk | Heidi Hamamura

photo: Paige McDonald

At Small Circle we are dedicated to highlighting great chefs and their favorite recipes. Our subscription based cookbooks invite you get in the kitchen and start cooking like the best chefs in your city. Small Circle Recipes are also uniquely crafted with the home chef in mind.

Today on our blog we are excited to introduce you to chef Heidi Hamamura and her delicious recipe for Tangsuyuk.

Meet Heidi Hamamura

Sushi Chef | St. Louis Club.

Growing up Heidi’s family loved Tangsuyuk so much that she made it her mission to really perfect this dish later in life. She remembers it as something her grandma would always prepare for large groups and one of her favorite staples on the menu at Mandarin House.

Heidi brings a veteran pedigree to her technique and love of cooking. She is currently the resident Sushi Chef at the St. Louis Club. As an executive chef, Heidi helmed her own kitchen at GSF in the Delmar Loop and added to their menu full of local favorites. Her incredible“No Boarders” Popup series also facilitated memorable culinary collaborations. When you talk to Heidi, she is quick to always give credit to those who have helped her in this journey, a nod to her time spent under some of St. Louis’ culinary elite - like Chef Ben Grupe (Small Circle Issue 1) Heidi has even staged at the French Laundry, putting her in a small club which she described as an “if you know you know” type of experience.

Heidi’s Tangsuyuk recipe uses simple techniques to elevate each flavor inside. This incredible Chinese and Korean dish culminates in a bright and delicious family meal.

Tangsuyuk Recipe

By Heidi Hamamura

Ingredients:

• 10oz Pork Loin

• 1 Tsp fresh grated ginger

• 1 cup potato starch

• 1 cup water

• 1 egg

• 1/2 white onion (large dice)

• 1/2 small carrot (Large dice size like onion but cut super thin slices)

• 2 tbsp paprika

• 1/2 cut wood ear mushrooms

• 1 1/2 cup (200g) pineapple (diced)

For the Sauce:

• 2 2/3 cup water

• 8 tbsp sugar

• 4 tbsp soy sauce

• 5 tbsp white vinegar

Potato powder mixture

• 2 tsp potato powder

• 2 tbsp water
  

Directions:

1. cut pork loin into 2 inch long strips. *not too wide, not too thick either.

2. Season pork with salt and pepper, and massage in fresh grated ginger.

3. mix 1 cup of potato starch, 1 cup of water, and 1 egg (beaten). Mix this together and coat the strips of pork.

4. Deep fry pork in a deep fryer, a large pot, or a wok.

   *let dry on a wire rack or paper towel on a plate to catch extra oil.

5. Mix the sauce ingredients and set aside.

6. Heat a pan, pour in oil (tbsp) and cook in this order:

   1. Cook the onions for about a minute.

   2. add the carrots and cook another two minutes.

   3. add paprika and sauté it together until mixed.

   4. add the mushroom and the pineapple, sautée together until veggies are fully cooked.

   5. Now add the sauce and let it come to a boil.

   6. little by little add the potato starch mixture to thicken the sauce.

      *sauce must be boiling before you add the mixture.

7. Place your pork on a family style serving dish pour the mixture over the pork.