Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, simmered komatsuna and pork belly. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Simmered Komatsuna and Pork Belly is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Simmered Komatsuna and Pork Belly is something which I’ve loved my entire life. They are nice and they look wonderful.
If you love pork, you must try this kakuni (角煮, simmered pork belly). The pork is cooked slowly so it is tender and it has a lovely sweet soy sauce flavour, but it does not over power the flavour of pork. Boiled Komatsuna…» A recipe showing how I make my favorite Japanese recipe, kakuni!
To begin with this particular recipe, we have to prepare a few components. You can cook simmered komatsuna and pork belly using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Simmered Komatsuna and Pork Belly:
- Take 200 grams Komatsuna
- Get 100 grams Thinly sliced pork belly
- Get 2 blocks Atsuage (silken recommended)
- Make ready 200 ml Dashi stock
- Make ready 1 1/2 tbsp Soy sauce
- Make ready 1 tbsp Mirin
- Get 1 tsp Sugar
- Get 2 tsp Japanese mustard (optional)
This is Komatsuna's most viewed The komatsuna should be soft, and the carrot shreds should be translucent. Rinse with water until cooled, then wring out to remove excess water. Put the pork back in the pan, add awamori, and cover with water. Add crushed ginger into the pan, put the lid on, and bring to a boil.
Instructions to make Simmered Komatsuna and Pork Belly:
- Remove the stems from the komatsuna and slice into 3-4 cm lengths. Slice the pork into easy to eat lengths, and cut the atsuage into bite-sized pieces.
- Put the dashi stock, soy sauce, mirin, sugar and atsuage in a sauce pan and turn on the heat. When it has come to the boil, add the pork and komatsuna and turn the heat to medium. Simmer for 5-6 minutes, loosening up the pork occasionally.
- Add the Japanese mustard (optional) and it's done once it has come to the boil. The colour won't be so nice, but it's even tastier if you let it cool down, then heat it again before eating.
Open the lid a little and. Komatsuna (コマツナ（小松菜）) or Japanese mustard spinach (Brassica rapa var. perviridis) is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini. It is grown commercially in Japan and Taiwan. We are making Komatsuna Nibitashi, lightly seasoned leafy greens, blanched for a short time.
So that’s going to wrap this up with this exceptional food simmered komatsuna and pork belly recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
