These dishes are easy to prepare, nourishing for the body, and super delicious. Perfect for a busy working day. Shio koji does its magic, as always.
🔷Pork Belly Mille-Feuille Nabe (Pot) Using Shio Koji
🔸Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion:
🔸INGREDIENTS (2 servings):
300 g pork belly slices
1 tbsp shio koji
200 g Chinese cabbage
1.5 tbsp chicken stock powder
150 ml water
150 g other vegetables (e.g. bell peppers, mushrooms, etc.) (optional)
4 tbsp ponzu
🔸DIRECTIONS:
Place the pork belly slices into a plastic bag, add shio koji, and rub it into the pork belly slices.
Then store it in the refrigerator for several hours and allow shio koji to soften the meat and develop umami.
Wash the leaves of the Chinese cabbage.
Place a leaf of Chinese cabbage on a cutting board.
Then cover the top of the leaf with a layer of pork slices.
Keep layering a leaf of Chinese cabbage and a layer of pork slices alternatingly while keeping the thickness of the stack even, until the thickness of the stack nearly reaches the radius of your pot.
Cut the stack into a few pieces of equal lengths. The pieces should be shorter than the height of your pot.
Carefully align the pieces of the stack into the pot along its circumference, with the section side up.
The layers are gorgeous, aren’t they? 🙂
Fill any gaps in the pot with more cabbage and/or other vegetables. This is a good time to show off your artistic talent! ;P
Sprinkle some chicken stock powder and add some water.
Don’t fill up the pot though, as some water will come out from the cabbage.
Cover the pot and cook for about 15 mins until the cabbage becomes nice and soft.
Serve with some ponzu. This dish tastes amazingly with it.
🔸Ponzu: https://geni.us/uqbiOr
🔷Shio-koji-marinated Sashimi (Raw Fish/Seafood)
🔸Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion:
🔸INGREDIENTS (1 serving):
150 g sashimi (raw fish/seafood) (Use any fish and/or seafood you like.)
1 tsp shio koji
🔸DIRECTIONS:
If your sashimi comes in a block, slice it up to your preferred thickness and size.
If your sashimi is already sliced, skip this step.
Place the sliced sashimi into a plastic bag, add a little bit of shio koji, and gently rub it into the sashimi.
Then keep it in the refrigerator for 30 mins.
Take out the slices of sashimi from the bag, place them onto a plate, and serve with some soy sauce and wasabi.
🔷 What Is Shio Koji?: https://youtu.be/8exROT70Ams
🔷 Shio koji products:
🔸 If You Are Outside of Japan
Shio koji by marukome 200g (7.05 ounce): https://geni.us/8vWX0vj
Shio koji by marukome 500g (17.6 ounce): https://geni.us/tIoxH2b
🔸 If You Are in Japan
Shio koji by marukome 500g (17.6 ounce) x 2: https://geni.us/Kbbw0C
🔷 How to Make Shio Koji (Recipe): https://youtu.be/S2YLtLM-K-A
🔷 My website: https://sakurayubi.com/
🔷 Music
Artlist
https://artlist.io/
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#japanesecooking #japanesefood #dinner
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