Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, one pan cooking: moist shio-koji "roast" pork. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Put the meat and the shio-koji in a plastic bag and coat the meat well. Brown the pork on all sides in a pan, then cook slowly over medium heat, while wiping excess fat. When you add aromatics to the brine, the resulting roast is also infused with a. Umansky moved on from scallops to growing koji on pork and beef.

One Pan Cooking: Moist Shio-Koji "Roast" Pork is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. One Pan Cooking: Moist Shio-Koji "Roast" Pork is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook one pan cooking: moist shio-koji "roast" pork using 8 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make One Pan Cooking: Moist Shio-Koji "Roast" Pork:

1. Prepare 300 grams Pork belly (block)
2. Take 2 tbsp Shio-koji (salt-fermented rice malt,
3. Take 100 to 150 ml Sake
4. Make ready 1 clove/knob each Garlic and ginger
5. Prepare Side vegetables:
6. Prepare 1 Green onion
7. Get 1/2 Cucumber
8. Prepare 1 Edamame, corn, and shiso leaves

Remove the fish from the milk to serve. Welcome to Home of Donabe Cooking! This blog is about healthy Japanese and donabe (Japanese clay pot) cooking. I love my donabe life and I want to share the joy of donabe cooking with many other people.

Instructions to make One Pan Cooking: Moist Shio-Koji "Roast" Pork:

1. Rinse the pork belly and pat dry with paper towels.
   1. 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.)
2. 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.
3. 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.
4. 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.
5. 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.
6. Warm it up again before serving. Make sure the meat is cooked through properly.
7. It's also delicious if you cook a few slices in mirin and/or soy sauce. This is for bentos.
8. 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.
9. To warm up in the microwave, line a plate with paper towels and microwave for 30 seconds at 500 W. Don't overcook.
10. I recommend using it in bentos. It is still tender and delicious when cold.

This blog is about healthy Japanese and donabe (Japanese clay pot) cooking. I love my donabe life and I want to share the joy of donabe cooking with many other people. I also write about random food, wine, and travel experiences. Donabe Shio-koji Ratatouille with Sun-dried Vegetables. Cook until they are soft, but not browned.

So that’s going to wrap it up with this special food one pan cooking: moist shio-koji "roast" pork recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!