Braised Tomato and Pork Millefeuille
Tomato produces a lot of umami from its glutamic and aspartic acids. It can act the same as bonito or kombu kelp dashi for cooking.
Photographed by Takeshi Noguchi
Calorie count is per serving
Ingredients (Serves 2)
- 2 tomatoes (300 g)
- 120 g pork loin (thinly sliced)
- 1 bag enoki mushrooms (large) (200 g)Note
Thin mushrooms about 3-10 cm long with milky-white caps.
- 10 shiso leavesNote
Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.
- 1/4 bouillon cube
- 50 ml hot water
- 50 ml white wine
Make diagonal incisions around the tomato stem and scoop it out. Cut the tomato into 1 cm rounds.
Cut off the base of the enoki mushrooms and separate into easy to eat clumps. If using large slices of pork, cut in half and season with salt and pepper. Prepare the soup by mixing [A].
Lay the enoki mushrooms in a frying pan, and cover with 5 shiso leaves torn into bite-size pieces. Lay 2/3 of the tomatoes on top and lightly season with salt and pepper.
Spread the pork over the tomatoes and cover with the remaining tomatoes. Pour soup and white wine over the dish in a circular motion.
Place the frying pan over medium heat. When everything comes to a boil, cover and braise for 5-6 minutes.
Plate up and top with the remaining shiso leaves, torn into pieces.