Japanese｜Mushrooms｜Pork｜Spring｜Vegetables｜冬瓜と肉がんもの煮物
Simmered Winter Melon and Meat-Filled Ganmo Tofu
Culinary Art Kitchen 2010.June
Ingredients
| Kyo Ganmo (small) | 4 pieces ... Blanch |
| Ground pork | 60g ... Mix well with soy sauce and potato starch |
| Soy sauce | 1 teaspoon |
| Ginger juice | 1/2 teaspoon |
| Potato starch | 1/2 teaspoon |
| Winter melon | 400g (net weight) ... Cut into bite-sized pieces |
| Dried shiitake mushrooms | 4 pieces ... Rehydrate in water |
| Kinome (Japanese pepper leaves) | As needed |
| Ginger | As needed ... Julienned |
Seasonings
| Dashi stock | 300ml |
| Sugar | 2 tablespoons |
| Soy sauce | 2 tablespoons |
| Sake | 1 tablespoon |
| Mirin | 1/2 tablespoon |
| Salt | 1/4 teaspoon |
Instructions
- Make a small hole in each ganmo and stuff with equal portions of the meatball mixture.
- In a pot, add the seasonings (dashi stock to salt), ganmo from step 1, and rehydrated shiitake mushrooms. Heat over medium-low. Once boiling, cook for 3 minutes, then add the winter melon and simmer on low heat for another 15 minutes.
- Plate and garnish with julienned ginger and kinome leaves.