Cook Around Japan - Aichi: Exploring Nagoya Meshi
Let's learn how to make Nagoya Meshi—the unique foods of Nagoya, in Aichi Prefecture—with our host, Yu Hayami. Featured recipes: (1) Original Anko Toast (2) Teppan Napolitan (3) Grilled Ooasari (4) Ton Mabushi (Pork rice bowl).
(1) Original Anko Toast
Ingredients
Square-shaped white bread
Butter
Whipped heavy cream with sugar (Crème Chantilly/Chantilly cream)
Jam
Azuki bean paste
Directions
1. Spread the butter on the toasted bread and cut into quarters. Spread on the azuki bean paste.
2. Put a dollop of whipped heavy cream and your favorite jam on the azuki bean paste.
(2) Teppan Napolitan
Ingredients
Spaghetti noodles
Pork belly
Bean sprouts
Onions
Green bell peppers
Ketchup
Eggs
Directions
1. Boil the spaghetti and let it rest overnight in a refrigerator.
2. Stir-fry the vegetables and pork belly slices in a pan. Add ketchup.
3. Add the spaghetti and again add ketchup. Stir-fry over high heat.
4. Serve on a hot iron griddle (Teppan plate) and drizzle beaten eggs around it.
(3) Grilled Ooasari
Ingredients
Ooasari (giant clams)
Sake
Soy sauce
Dashi
Directions
1. Shuck the clams, cut into bite-size pieces and return it to their half shell.
2. Cook on a grill with the mixture of seasonings.
(4) Ton Mabushi (Pork rice bowl)
Ingredients
Pork belly
Cooked Rice
Soy sauce
Sake
Mirin
Sugar
Dashi (if you like)
Directions
1. Cut the pork belly into 2 to 3cm thick slices. Steam them for 30 minutes.
2. To make the sauce, combine the seasonings and simmer with the pork for 2 hours.
3. Cut the pork into thin slices. Return it to the sauce to simmer again.
4. Place the pork on rice. Toast the pork with a cooking torch.