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Oct. 8, Mon.

Authentic Japanese Cooking

Simmering Part 2: Pork Belly

Our second session in simmering, with rich seasonings. Even the though the taste is rich, it's still Japanese cuisine! Chef Saito will teach you how to simmer a fresh, fatty pork belly.

Simmered Pork with a deep-glaze

[Ingredients] *Serves 2

400g pork belly
8 small onions
800ml water
200ml sake
20g thinly sliced ginger
1 jar orange marmalade, about 165g
1 jar of water
1 jar of sake
1/2 jar soy sauce
Boiled broccoli, for garnish
Whole-grain Dijon mustard, to taste
1. Cut a block of fresh pork belly into 3 cm pieces, and make 1 cm cuts on the side. Make a cut criss cut on the bottom of each onion.

2. Brown the pork in a frying pan over medium heat. Wipe off the fat from the meat. Add the water and sake, and simmer over high heat. When boiling, skim the residue and fat.

3. Cover the pan with aluminum foil and simmer for 45 to 50 minutes. Drain the pork pieces in a sieve, about 10 minutes.

4. Tightly lay the pork pieces together in a pot, add the ginger, marmalade, water, sake, and soy sauce, and bring to a boil over medium heat.

5. Skim, and cover with a paper-lid. After simmering for 5 minutes, add the onions and simmer for 10 more minutes. Give it a sheen by basting it with the simmering liquid.

6. Arrange the pork, 3-demensionally, along with broccoli and mustard paste.

Mushrooms with Sesame and Vinegar Dressing

[Ingredients] *Serves 2

4 shiitake mushrooms
2 eringi mushrooms
1/2 bunch enoki mushrooms
1/2 bunch mitsuba herbs
2 tsp sesame oil
2 tbsp sake

For dressing
2 tbsp roasted sesame seeds
1 tbsp sugar
1 tbsp mirin
1 tbsp vinegar
1 tbsp soy sauce
1. Cut the stems off the shiitake and thinly slice. Cut the eringi into thin slices too. Cut the enoki in half lengthwise. Cut the mitsuba herbs into 3 cm lengths.

2. Heat sesame oil in a frying pan, add the mushrooms, sprinkle with sake, and cover to steam. It's ready when they are softened after about 2 minutes.

3. In a bowl, combine the sesame seeds, sugar, mirin, vinegar, and soy sauce.

4. Mix in the mushrooms and mitsuba and it's done.