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We hope you got insight from reading it, now let’s go back to a bento featuring shinshuu miso simmered pork belly recipe. You can cook a bento featuring shinshuu miso simmered pork belly using 11 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make A Bento Featuring Shinshuu Miso Simmered Pork Belly:
- Prepare 500 grams Pork belly (block)
- Get 1 piece Ginger
- You need 100 ml Sake
- Prepare 100 ml ☆Water
- You need 100 ml ☆Sake
- You need 50 ml ☆Mirin
- Prepare 3 tbsp ☆Miso
- Get 1 tbsp ☆Soy sauce
- Get 1 tbsp ☆Soy sauce with dashi (Japanese stock)
- Prepare 2 tbsp ☆Sugar
- Prepare 3 grams ☆Bonito base dashi stock granules
Steps to make A Bento Featuring Shinshuu Miso Simmered Pork Belly:
- Put the block of pork belly and sliced (5 mm) ginger into a pressure cooker. Add enough water to cover the pork and 1/2 cup (100 ml) of sake.
- Lock the lid on the pressure cooker and turn the heat on to high. When it's reached pressure, turn the heat down to low and cook for 15 minutes. Turn the heat off and leave to rest for 5 minutes.
- After 5 minutes, press down the pressure valve to release steam and remove the lid. Throw away the boiling liquid, and rinse the pork in lukewarm water. Cut into bite sized pieces. Wash the pressure cooker, too.
- Put the cubed pork and the ☆ ingredients into the pressure cooker, and lock the lid again.
- Turn the heat on to high. When it's reached pressure, turn the heat down to low and cook for 5 minutes. Turn the heat off and leave to rest for 5 minutes. Press the valve to release steam, and remove the lid.
- Add peeled soft boiled eggs, and simmer while turning the pork over medium heat for about 5 minutes. Done!
- How to cook soft boiled eggs: Put the eggs carefully into boiling water, and cook for 6.5 minutes. Drain, cool in ice cold water, and they're done. You can use eggs straight out of the refrigerator.
- The bento also has : Onigiri rice balls wrapped in nozawana (pickled green leaves), cucumbers wrapped in salted squid, shimeji mushrooms and broccoli mixed with umeboshi plum and shiro-dashi sauce, and sauteed kabocha squash.
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