Cook Around Japan - Saitama: From the Farm to the Table—Simple, Yet Full of Flavor
In this episode, we focus on Saitama Prefecture. We explore the appeal of food in Saitama by meeting people dedicated to producing and cooking with its simple but delicious local ingredients. Featured recipes: (1) Tonjiru (2) Mottainai Sauté (Stir-fried vegetable leaves with bacon)
(1) Tonjiru
Ingredients (Serves 4)
100 g daikon radish
80 g carrots
15 cm naganegi long onion
100 g sweet potato
100 g satoimo (taro root)
80 g konnyaku (konjac)
100 g pork belly
1/2 tsp sesame oil
4 tbsp miso
4 cup (800 ml) water
1 piece kombu kelp (10 cm)
Katsuobushi
Directions
1. Cut the vegetables into small pieces.
2. To make the dashi broth, place the kombu kelp into water and turn the heat to low. Take out the kombu kelp right before it starts to boil and turn off the heat. Add the katsuobushi. After 5 minutes, filter through a strainer lined with paper towels.
3. Fry the pork lightly with sesame oil. Add vegetables. Stir.
4. Add the dashi and simmer.
5. When all the vegetable are soft, turn off the heat to dissolve the miso. Serve.
(2) Mottainai Sauté (Stir-fried vegetable leaves with bacon)
Ingredients
Daikon radish leaves
Carrot leaves
Bacon
Sesame oil
Salt
Soy sauce
Directions
1. Chop the leaves into tiny pieces. Cut the bacon.
2. Stir-fry the bacon with sesame oil.
3. Once the bacon is lightly browned, add the leaves.
4. Add the salt and soy sauce. Serve.