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Dashi bukkake cold shabu |

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武島たけしの極み飯 / Kiwami-Meshi

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Ingredients

豚肉 : 適量
Eggplant : One
きゅうり : 1本
Japanese ginger : Two
大葉 : 5枚
(A) 砂糖 : 小さじ1
(A) 醤油 : 大さじ3
(A) 酢 : 大さじ1
(A) みりん : 大さじ1
塩昆布 : ひとつまみ
酒 : 大さじ1

Time required

40minutes

Procedure

1) Cut the eggplant 00:31
Cut the eggplant into 5mm squares and expose to water for about 5 minutes.
Drain the water and knead the soy sauce (not included in the amount).
2) Cut the ingredients 01:50
Cut cucumbers, ginger and perilla into 5mm squares.
Finely chop the ginger without peeling.
3) Mix ingredients and seasonings 03:38
Put 1, 2 and (A) in a bowl and mix.
Add salted kelp and lightly boiled nameko mushrooms and mix.
4) 冷蔵庫で置く 05:00
かつお節を細かく潰して加え、混ぜる。
ラップで落とし蓋をし、冷蔵庫で1時間置く。
5) 豚肉を茹でる 05:40
鍋にお湯を沸かし、塩(分量外)、酒を入れる。
豚肉を茹で、お湯を切って粗熱を取る。
冷水に入れ、ザルにあけて水気を切る。
6) 仕上げる 07:10
キッチンペーパーで、豚肉の水気を拭き取る。
ごま油(分量外)を和え、だしを乗せたら完成。

Point

・ If you do not want to remove the eggplant, you should cut it last.
・ Adjust the amount of Japanese ginger to your liking.
・ If you like, you can add plum meat, tomatoes, garlic, and garlic.
・ It is also recommended to change the perilla to basil.
・ If you are concerned about the alcohol content of mirin, remove it in the microwave.
・ If you want to make it more authentic, use Gagome kelp instead of salted kelp.
・ You may use nameko mushrooms, dioscorea opposita, or tororo kombu instead of nameko mushrooms.
・ When using nameko, it is recommended to eat it in 2 to 3 days.
・ For pork, shoulder loin is recommended.