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Jumbon｜Otel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

Boston butt : 800g
塩麹 : 50g
塩 : 15g
甜菜糖 : ひとつまみ
(A)ローリエ : 1枚
(A)タイム : 1本
(A)ローズマリー : 1本
(B)にんじん : 適量
(B)セロリ : 適量
(B)玉ねぎ : 適量

Time required

100minutes

Procedure

1) Prepare for boston butt loin 01:21
Sprinkle salt over the whole pork shoulder loin.
Sprinkle sugar beet all over.
Add salted koji to the whole.
Attach (A) to both sides.
Make a hole with a fork.
Put in a bag and leave overnight.
2) Mold 02:41
Take the boston butt from the bag of 1.
Remove (A).
Spread the bleached meat and put the pork shoulder loin.
Wrap in bleached and twist both ends in the opposite direction to round the boston butt.
Tie the roots of both ends of the bleached cloth with octopus thread.
Tie the boston butt loin in 4 places with octopus thread.
Cut off the excess on both ends of the bleached cloth with scissors.
3) Boil 05:55
Boil hot water (outside the amount) in a pan and add 2 and (B).
Keep the temperature of the hot water around 80 degrees and simmer for an hour and a half.
4) 一晩置く 06:33
Remove 3 boston butt loin from the pan.
Remove heat and leave in the refrigerator overnight.
5) 仕上げる 07:21
4のさらしとタコ糸を取り外す。
薄く切る。

Point

・ During step 1, make a hole in the boston butt loin with a fork to make it easier to soak.
・ The bouillon used in 3 can be reused for soups and curries.
・ In step 5, the color of the meat is pink when it is cut, but it is completely cooked.
・ If you are worried about the passage of fire, simmer for 2 hours during step 3.
・ It will be more delicious if you eat it with mustard.
-Ideal for parties and dinners.
・ The time required to leave overnight is not included in the required time.