Cooking Studio Culinary Art 2026.July
Ingredients
| Boiled pork | 50g or more ・・・Thinly sliced. |
| Okahijiki, saltwort | 50g or more ・・・Boil in plenty of water for 30 seconds, then briefly transfer to ice water. Pat dry. |
| Myoga ginger | 1 piece ・・・Slice thinly, rinse briefly in cold water, then pat dry. |
| Red bell pepper | 1/2 ・・・Slice thinly, rinse briefly in cold water, then pat dry. |
＜Mustard Vinegar Miso＞
| White miso | 2 tbsp |
| Sugar | 2/3 tbsp ・・・Adjust slightly depending on the sweetness of the white miso. |
| Vinegar | 1 tbsp |
| Japanese mustard paste | 1/2 tsp ・・・Adjust to taste. |
| Dashi broth | As needed ・・・Use to adjust the thickness. |
＜Ingredients for the Boiled Pork＞
| Pork shoulder loin, block | 350g ・・・Pour boiling water over the pork beforehand. |
| Green part of Japanese leek | 15cm |
| Sliced ginger | 5-6 slices |
| Sake | 3 tbsp |
| Water | As needed |
Method
- For the boiled pork, place the pork, green leek, ginger, enough water to cover, and sake in a pot and heat. Once it comes to a boil, reduce to low heat and simmer for 40 minutes or longer. After it cools slightly, remove the pork, wrap it in plastic wrap, and store it in the refrigerator.
- Gently combine the okahijiki, myoga ginger, and red bell pepper.
- Arrange the thinly sliced boiled pork and the vegetables from step 2 on a serving dish, then spoon the mustard vinegar miso over the top.