Braised Celery Strips

Sengiri Nitsuké

Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Celery is a fairly recent addition to the Japanese diet, and here it is imaginatively combined with pork, ginger and roasted sesame. Served hot or at room temperature, a small mound of braised celery strips makes a nice accompaniment to fish, chicken or egg dishes.


  • 2–3 ounces boneless pork loin
  • ½ teaspooon ginger juice, extracted from grated fresh ginger
  • 2 teaspoons saké (rice wine)
  • 3 large stalks celery
  • ½ tablespoon white sesame seeds
  • 1 tablespoon vegetable oil
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • ¼ teaspoon salt


Partially freeze the meat to make cutting easier, and slice the pork into paper-thin slices. Cut these across the grain into thin strips approximately 2 inches long. Combine the ginger juice and rice wine and toss the pork in it, letting it marinate while you cut the celery and roast the sesame seeds.

Remove any leaves from the celery stalks, then cut them into 2-inch strips. Cut each 2-inch piece lengthwise into thin (about ¼-inch) strips. In a clean, dry skillet dry roast the sesame seeds until they are golden, then transfer them to a small dish.

Heat the oil in a skillet and sauté the pork strips over high heat, stirring constantly for 30–40 seconds, or until no longer pink. Add the celery to the skillet and sauté, tossing and stirring, for a few moments before seasoning with the soy sauce, sugar and salt. Lower the heat and braise for 2 minutes or until nearly all the liquid has been reduced. Sprinkle the sesame seeds over all and toss to distribute.