Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, one pan cooking: moist shio-koji "roast" pork. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Shio koji isn't quite so glutamate-rich. Instead, it sets koji's enzymes to work on the ingredients you're about to cook. Japanese grocery stores in the I tried the same experiment on steamed black cod and pan-roasted pork chops.
One Pan Cooking: Moist Shio-Koji "Roast" Pork is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. One Pan Cooking: Moist Shio-Koji "Roast" Pork is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have one pan cooking: moist shio-koji "roast" pork using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make One Pan Cooking: Moist Shio-Koji "Roast" Pork:
- Prepare 300 grams Pork belly (block)
- Get 2 tbsp Shio-koji (salt-fermented rice malt,
- Make ready 100 to 150 ml Sake
- Prepare 1 clove/knob each Garlic and ginger
- Make ready Side vegetables:
- Make ready 1 Green onion
- Make ready 1/2 Cucumber
- Make ready 1 Edamame, corn, and shiso leaves
Balla and his cooks make koji in-house to use in pickled vegetables and to marinate whole. Roasting a pork roast straight from the refrigerator allows you to create a flavorful crust while keeping the center juicy. This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
Steps to make One Pan Cooking: Moist Shio-Koji "Roast" Pork:
- Rinse the pork belly and pat dry with paper towels.
- Put the meat and the shio-koji in a plastic bag and coat the meat well. Leave in the coldest part of your refrigerator for more than a day. (2 to 3 days is ideal to let the shio-koji penetrate the meat.)
- Wash the shio-koji off the pork and pat dry. Brown the pork on all sides in a pan, then cook slowly over medium heat, while wiping excess fat from the pan.
- Cook the meat while turning it several times, until it bounces back when you poke it with chopsticks, indicating it's cooked through. Add 100ml of sake, as well as the garlic and ginger.
- Cover the pan with a lid and let steam over low heat for about 10 minutes. Turn the meat to ensure it doesn't get burned. Add more sake if it boils off.
- When the meat looks like the photo, turn off the heat, cover with a lid and leave to cool as-is. I make it at night and leave it until the morning.
- Warm it up again before serving. Make sure the meat is cooked through properly.
- It's also delicious if you cook a few slices in mirin and/or soy sauce. This is for bentos.
- Here are some slices of the pork served plain and coated with soy sauce. I recommend serving it with finely julienned white leek ('white hair' leek) or julienned cucumber. It's also great as a rice bowl topping.
- To warm up in the microwave, line a plate with paper towels and microwave for 30 seconds at 500 W. Don't overcook.
- I recommend using it in bentos. It is still tender and delicious when cold.
How do I make it? discussion from the Chowhound Home Cooking, Roasting food community. I know some of you have some great recipes. We did some pork when the kids were little and usually bought chops, but at least we didn't overcook it. This is my go to for prok tenderloin. Bullet proof and always super moist and tender.
So that is going to wrap this up for this special food one pan cooking: moist shio-koji "roast" pork recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
