Japanese｜Pork｜spring｜Vegetables｜柔らか茹豚 蕗の葉味噌・蕗の酢漬け
Tender Boiled Pork with Butterbur Leaf Miso and Pickled Butterbur
Culinary Art Studio 2015.May
Ingredients
| Pork Tenderloin (whole) | 300g ... Rub with pepper, marinate in salted rice malt (shio koji), and refrigerate overnight |
| Salted Rice Malt (Shio Koji) | 1 tbsp |
| Pepper | To taste |
Butterbur Leaf Miso
| Butterbur Leaves (blanched) | 18g ... Boil in hot water, soak in water for over 2 hours to remove bitterness |
| White Sesame Seeds | 1 tbsp |
| Saikyo Miso | 80g |
| Sendai Miso | 15g |
| Brown Sugar | 1/2 tbsp |
| Dashi Stock | 2 tbsp |
Pickled Butterbur
| Butterbur | 250g ... Rub with salt, boil for 2-3 minutes, soak in water, remove fibers, and cut into 4cm pieces |
| Vinegar | 150ml |
| Water | 150ml |
| Sugar | 2 tbsp |
| Salt | 1/2 tsp |
| Red Chili Pepper | 1/2 ... Sliced into rings |
| Kombu | 3cm x 3cm, 1 piece |
Procedure
- Bring a pot of water to about 70% full and heat the pork tenderloin, maintaining the temperature at 80°C for 30 minutes. Turn off the heat and let it cool in the water. Store in the refrigerator afterward.
- Butterbur Leaf Miso: Grind the sesame seeds in a mortar, then add the butterbur leaves and grind further. Mix in the miso types and brown sugar, and adjust the texture with dashi stock to make it smooth.
- Pickled Butterbur: Place the butterbur in a jar with kombu. Boil the pickling liquid ingredients together, pour over the butterbur, and let it cool. Store in the refrigerator.
- Slice the pork tenderloin and arrange on a plate. Serve with butterbur leaf miso and pickled butterbur. (Pairs well with drained tofu as well.)