Cooking Studio Culinary Art 2026.Oct.
Ingredients
| Thinly sliced pork belly | 100g ・・・Cut into 7-8cm lengths. |
| Potatoes | 200g (trimmed weight) ・・・Cut into bite-sized irregular chunks. |
| Onion | 100g ・・・Cut into 1cm-thick wedges. |
| Carrot | 50g ・・・Cut into small irregular chunks. |
＜Seasoning＞
| Shio koji (salted rice koji) | 1 tbsp + 1/2 tbsp |
| Sake | 1 tbsp |
| Water | 50ml |
＜Garnish＞
| Menegi (young green onion shoots) | |
| Yuzu |
Method
- Toss the pork belly with 1/2 tbsp of shio koji and let it rest for a while.
- Place the potatoes, onion, and carrot in a pot. Add the remaining 1 tbsp of shio koji and the sake, toss to coat, and let stand for at least 10 minutes.
- Arrange the pork from step 1 on top of the vegetables from step 2. Add 50ml of water, cover with a drop lid (otoshibuta), and simmer over low heat for about 10 minutes. Turn off the heat and keep covered for another 10 minutes.
- Transfer to a serving dish. Reduce the cooking liquid slightly until it thickens, then spoon it over the meat and vegetables. Garnish with menegi and finely diced yuzu peel.