January 28, 13 | Iwasaki
Today I'd like to introduce a "Three-Color Rice Bowl," a three flavored dish. Popular in many restaurants, we've arranged this dish to seem like a catered dish. Three seperate foods, "Yusui Pork Shabu Shabu" (Shabu shabu is a Japanese dish where thinly cut meat is flash boiled in flavored water.), "Yusui Pork Fried Sirloin", and "Yusui Pork Rillettes."
※ In the shop mentioned this dish can be found on the menu under the brand name "Dancing Silver Pork."
First let's talk about the "Yusui Pork Shabu Shabu." The base of this dish is the same as a regular shabu shabu dish, but please feel free to make the dish to your own liking, combing tastes that you enjoy. (A quick Google search for shabu shabu recipes should help out those readers that have never made the dish before!)
～Ingredients (serves two)～ 50g of thinly sliced pork, 1 tablespoon of sweet chili sauce, 1/2 tsp of ponzu sake, 1 pinch of black sesame seeds
① Flash boil the pork for a short time in boiling water.
② Dry the strips of cooked meat lightly on kitchen paper, dress with the sweet chili pepper and ponzu sake and it's ready to eat!
③ Serve with a sprinkle of black sesame for added flavor and a flashy look.
Next up is the recipe for "Yusui Pork Fried Sirloin." This is the richest flavor of the three dishes we're covering today, and my personal favorite.
～Ingredients (serves two)～ 100 g of pork sirloin, 1/2 an eggplant, 2 tablespoons of soy sauce, 1 tablespoon of mirin (a sweet sake), 200cc of dashi (a Japanese fish and kelp based soup stock), a good amount of potato starch, a pinch of salt
① Cut the pork and eggplant into bite-sized chunks, coat with potato starch and fry.
② Combine the soy sauce, mirin and dashi in a saucepan. On low heat, slowly add potato starch until a thick sauce is formed. Finally, add a pinch of salt for flavor.
③ Coat the pork and eggplant in the sauce one piece at a time and it's ready to serve!
Last, we have the "Yusui Pork Rillettes." This recipe also tastes delicious on a bagel sandwich, so if you have the chance please try that out as well!
～Ingredients (serves two)～ 100g of thinly sliced pork, 1/2 tablespoon of capers, 3 to 4 tablespoons of mayonnaise, 1/2 tsp of olive oil, 1 tablespoon of grain vinegar, a pinch of both salt and pepper, a pinch of cayenne pepper
① Thoroughly boil the pork.
② After boiling be sure to dry the pork off then combine all the ingredients in a blender and mix until you have a paste.
③ Serve it up with a large spoon!
When ready to serve be sure to place on top of a bowl of egg and cabbage rice. The dish works well with a topping of fresh paprika, radish, black sesame, etc.
I was able to get a taste of the dish when I visited the restaurant for this interview. The eggs I had in the rice were incredibly delicious so I added them into this recipe for you as well. When adding them, break the eggs and combine with one teaspoon of olive oil for maximum fluffiness. Another thing I noticed when I tried the dish was the taste and scent of garlic. I asked about this, because it added so much to the flavor, and I was told that the chef had added garlic into the olive oil when making the food. The day I visited I learned that a personal touch is really important to create a delicious meal.
農家の息子 別庭 (Farmer's Son Restuarant)
(Hokkaido Likers Photo Writer - Iwasaki)