Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, simmered komatsuna and pork belly. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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!
Simmered Komatsuna and Pork Belly is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Simmered Komatsuna and Pork Belly is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook simmered komatsuna and pork belly using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Simmered Komatsuna and Pork Belly:
- Prepare 200 grams Komatsuna
- Take 100 grams Thinly sliced pork belly
- Prepare 2 blocks Atsuage (silken recommended)
- Take 200 ml Dashi stock
- Make ready 1 1/2 tbsp Soy sauce
- Prepare 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 is going to wrap it up with this exceptional food simmered komatsuna and pork belly recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
