We explained about Mugifuji pork in the last blog post. Today, We will introduce some recipes using Mugifuji pork.
Pan-Steamed Pork Belly with Cabbage
Pan-Steamed Pork Belly with Cabbage (2 servings)
Prep time: 8 minutes
Cook time: 10 minutes
Total time: 18 minutes
Ingredients for Dish:
1 pack of Mugifuji pork belly 1/4 of Suzuki Farm cabbage 5tbsp of cooking sake (optional)
Ingredients for Sauce:
4 tbsp of ponzu (citrus seasoned soy sauce) 1 tbsp of mayu (black garlic oil) or layu (hot sesame oil)
Why do you use cooking sake?
Cooking sake is a brewed seasoning specialized for cooking, made from rice, rice koji, salt, and other ingredients. The organic acids and amino acids derived from rice are effective in adding umami and richness to dishes. Cooking sake also has the function of removing the smell of meat and fish, and has an azeotrope effect by evaporating together with alcohol, a deodorizing effect through the various actions of organic acids, and a masking effect through its brewing ingredients.
Directions:
1. Cut pork belly into 1/4 length, and cabbage into bite-size pieces.
2. Mix ponzu and mayu in a bowl to make some dipping sauce.
3. Put the cabbage on the pan and place the pork on top. Make sure to spread them out, so they don't overlap.
4. Cover with sake or water and steam over medium heat for about 10 minutes until the meat is cooked through.
5. Serve with the dipping sauce you prepared in step 2.
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Yakiudon Fried Udon Noodles
Yakiudon Fried Udon Noodles (2 Servings)
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients:
2 servings of frozen udon noodles
1 onion
1 carrot
4 bunches of scallions
1 pack of Mugifuji pork loin
6.7 floz. / 200 ml water
2 tbsp dashi soup stock powder
3 tbsp of soy sauce
3 tbsp of mirin (sweet cooking sake)
2 tbsp of sesame oil
Bonito flakes to your liking
Aonori / aosako to your liking
Salt & pepper to your liking
Directions:
1. Lightly salt and pepper the pork loin. Cut it and the vegetables into bite-size pieces.
2. Boil the udon noodles. Place frozen udon in a pot of boiling water. When the udon begins to break up, mix with chopsticks and boil for 2 or 3 minutes. Then drain the water in a colander.
*To make it easier, you can also cook the udon noodles in the microwave for a few minutes.
3. After spreading oil in a frying pan, add pork and cook over high heat, then gradually add the vegetables, starting with the hard-to-cook ones. Lightly season with salt and pepper.
4. When the vegetables are wilted, add water, dashi powder, soy sauce and mirin. Mix well, and cook over high heat until the water is almost gone.
5. Finish by sprinkling as much bonito flakes and aonori / aosako as desired.
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Tofu with Pork Miso Cheese Gratin
Tofu with Pork Miso Cheese Gratin (2 servings)
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Ingredients:
1 pack of Mugifuji ground pork
1 pack of firm tofu
shredded cheese to your liking
Mayonnaise to your liking
1 tsp of sesame oil
* 1 tbsp of miso
* 1 tbsp of cooking sake
* 1 tbsp of mirin
* 1 tbsp of sugar
* 1 tsp of soy sauce
* 0.6" / 1.5 cm of ginger tube paste
* 1/2 teaspoon of tobanjan spicy miso (optional)
10 Suzuki Farm ohba (optional)
Parsley as garnish (optional)
1. Wrap the tofu in paper towels and microwave at 600W for 3 minutes. Replace the paper towel and place a weight on top to drain. Once drained, cut into bite-size pieces.
2. Cut the ohba into thin strips.
3. Heat sesame oil in a frying pan over medium heat and saute the ground pork. When the color of the pork changes, add miso, cooking sake, mirin, sugar, soy sauce, tobanjan, and ginger paste. Stir-fry well.
4. When all ingredients are evenly mixed, turn off the heat, add the ohba, and stir quickly to combine.
5. Place the tofu in a heat-proof container and top with what you cooked in step 4. Sprinkle mayonnaise and pizza cheese on top, and bake in a toaster oven for about 10 minutes. (Cover with aluminum foil if it starts to burn.)
6. Finish by sprinkling parsley as desired.
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