Cook Around Japan "Amami Oshima": Preserving Island Tradition
Chef Rika visits the southwest archipelago of Japan. She meets people who are preserving a unique food culture that cannot be found anywhere else in Japan. Featured recipes: (1) Pork Miso (2) Stir-fried Bitter Gourd with Pork Miso.
(1) Pork Miso
Ingredients
500 g pork belly
500 g cycad miso
150 g sugar
Salt
Katsuobushi, skipjack flakes
Peanut powder
Vegetable oil
Directions
1. Season the pork belly with salt and simmer on medium heat for about 50 minutes.
2. Once it's cool enough to handle, cut into 1cm thick slices.
3. Add cycad miso in equal amounts to the pork.
4. Add the other ingredients and mix well. Serve.
500 g pork belly
500 g cycad miso
150 g sugar
Salt
Katsuobushi, skipjack flakes
Peanut powder
Vegetable oil
Directions
1. Season the pork belly with salt and simmer on medium heat for about 50 minutes.
2. Once it's cool enough to handle, cut into 1cm thick slices.
3. Add cycad miso in equal amounts to the pork.
4. Add the other ingredients and mix well. Serve.
(2) Stir-fried Bitter Gourd with Pork Miso
Ingredients
Pork miso, as needed
1/2 bitter gourd
1/2 red bell pepper
1/2 yellow bell pepper
Vegetable oil, as needed
2 eggs
Directions
1. Remove the bitter gourd seeds and cut into thin slices. And slice yellow and red bell peppers.
2. Stir-fry the ingredients in vegetable oil.
3. Add the pork miso.
4. Once you've mixed everything together, reduce the heat to low and add the beaten egg. Serve.
Pork miso, as needed
1/2 bitter gourd
1/2 red bell pepper
1/2 yellow bell pepper
Vegetable oil, as needed
2 eggs
Directions
1. Remove the bitter gourd seeds and cut into thin slices. And slice yellow and red bell peppers.
2. Stir-fry the ingredients in vegetable oil.
3. Add the pork miso.
4. Once you've mixed everything together, reduce the heat to low and add the beaten egg. Serve.