Cheese Jeon with Shio-kombu and Pork
Cheese Jeon with Shio-kombu and Pork

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cheese jeon with shio-kombu and pork. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kombu, the leathery seaweed that is used to make dashi stock, is packed full of umami. A traditional way to prepare it is as shiokombu (salty kombu) or kombu no tsukudani. Tsukudani is a method of cooking something with soy sauce, sake and/or mirin, and sugar until it's very dark, quite salty and.

Cheese Jeon with Shio-kombu and Pork is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Cheese Jeon with Shio-kombu and Pork is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook cheese jeon with shio-kombu and pork using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Cheese Jeon with Shio-kombu and Pork:
  1. Prepare 100 grams ●Plain flour
  2. Make ready 165 grams ●Water
  3. Make ready 15 grams Shio-kombu
  4. Get 80 grams Pork offcuts or pork belly
  5. Prepare 50 grams Chinese chives
  6. Make ready 50 grams Cheese (easy melting type)
  7. Get 1 Sesame oil and black pepper

The term refers to the clear soup that originated from Chinese immigrants that settled in Western Japan. Pork comes in many forms: pork roasts, medallions, fillets, chops and pulled pork. And many of these taste better with some cheese, whether the cheese is used to stuff pork, shredded on top of pork or added to a sauce. Cheeses that pair well with pork include blue, mozzarella, cheddar and fresh.

Instructions to make Cheese Jeon with Shio-kombu and Pork:
  1. Cut the pork into small pieces. Mix the pork with 5 g of shio-kombu and 1/2 teaspoon of sesame oil and leave to stand (it's also delicious with grated garlic.)
  2. Meanwhile cut the Chinese chives into 1-cm widths. Mix the ● ingredients well.
  3. Add the Chinese chives, cheese and pork from Step 1 into the mixed ● ingredients (mix well until everything is well combined).
  4. Stir in the rest of shio-kombu.
  5. Heat sesame oil or vegetable oil in a frying pan. Place a good portion of the batter into the pan and fry.
  6. Once the bottom is golden brown, flip over. Press down with a spatula.
  7. When both sides are crispy and brown, it is done (I made eleven 7-8 cm diameter jeon).
  8. Sprinkle with coarsely ground black pepper (or ichimi spice if you like it spicy).

The Shio Kombu seaweed is great!!! Will buy again and would recommend to anyone needing it for a Oriental dish or spice. Kombu, a kelp seaweed with a robust flavor, thrives off the coasts of China, Japan and Korea. Because fresh kombu has a short shelf life, this seaweed is most often sold dried. One of this seaweed's most common uses is in a Japanese multipurpose stock, called dashi, which is used to create.

So that is going to wrap this up with this special food cheese jeon with shio-kombu and pork recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!