Culinary Studio Culinary Art 2007.Aug.
Ingredients
| Green peppers |
3 pieces - Cut into 5mm strips. |
| Red bell pepper |
1 piece - Cut into 5mm strips. |
| Shredded kombu (kelp) |
20g - Rinse with water, soak for 2-3 minutes to rehydrate. |
| Thinly sliced pork belly |
150g - Cut into bite-sized pieces. |
| Ginger |
15g - Cut into thin strips. |
| Sesame oil |
1 tbsp |
Garnish
| Toasted sesame seeds |
1 tbsp |
| Shredded shiso leaves |
As needed |
| Thinly sliced daikon radish |
As needed |
Seasonings
| Sugar |
2 tbsp |
| Sake |
150ml |
| Soy sauce |
3 tbsp |
Instructions
- Add sesame oil (1/2 tbsp) to a pot, stir-fry the green peppers, and set aside.
- Add sesame oil (1/2 tbsp), stir-fry the ginger and shredded kombu. Add pork and continue stir-frying.
- Add sugar and sake, and simmer until the kombu softens. (You can add water if needed.)
- Add soy sauce and stir-fry until the liquid is gone. Return the green peppers from step 1 and sprinkle with sesame seeds.
- Place step 4 on top of thinly sliced daikon radish and garnish with shredded shiso leaves.