Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, a local flavor of gifu magnolia leaf miso pork bento. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
This classic sweet-salty, intensely flavored miso marinated pork is really well suited to bentos. Pork is the most popular meat in Japanese cooking, but so far I haven't posted any (non-bacon) pork recipes on Just Bento, though I do have a couple over on Just Hungry. Takayama is a city located in Gifu, Japan.
A Local Flavor of Gifu Magnolia Leaf Miso Pork Bento is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. A Local Flavor of Gifu Magnolia Leaf Miso Pork Bento is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook a local flavor of gifu magnolia leaf miso pork bento using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make A Local Flavor of Gifu Magnolia Leaf Miso Pork Bento:
- Prepare 30 grams Thinly sliced pork
- Get 1 dash ※ Katakuriko
- Make ready 30 grams Shimeji mushrooms
- Prepare 1 tbsp ◎ Red miso
- Take 1 tsp ◎ Sake
- Prepare 1 tsp ◎ Mirin
- Get 1 tsp plus ◎ Honey
- Get 2 grams ◎Ginger (minced)
- Prepare 10 grams ◎ Green onion (flnely sliced)
This Superfood miso soup uses a homemade dashi stock made with dried kombu (kelp), shiitake mushrooms, and bonito flakes. Add soft tofu, lots of healthy spinach, scallions, and miso results in a much heartier miso soup than your favorite Japanese restaurant or sushi place. Use it in your salad dressing, marinade or soup, miso is the most versatile Japanese seasoning. A wide variety of artificial magnolia leaf options are available to you Pork and vegetables make up the recipe's foundation, but the flavor is truly elevated by Asian-inspired flavors like red miso, fresh ginger, and curry.
Steps to make A Local Flavor of Gifu Magnolia Leaf Miso Pork Bento:
- Combine the ◎ ingredients for the green onion miso. If you prefer it sweeter, add a little more honey.
- Cut the pork into bite sized pieces and coat lightly with katakuriko.
- Blanch the pork quickly in boiling water, and drain well.
- Lay a magnolia leaf on a pan, top with the miso from step 1 and turn on the heat (if possible, use dried magnolia leaves; this time I used a fresh one).
- Start by cooking the shimeji mushrooms. When the mushrooms are halfway cooked, add the pork.
- Stir the meat, mushrooms, and miso on top of the leaf until they are cooked through.
- When packing this into a bento box, if you use a fresh new magnolia leaf as a divider, it has anti-microbial qualities and smells nice too.
- Put sushi rice on top of a fresh magnolia leaf to make a simple version of ho-ba sushi. Again, the anti-microbial properties of the leaf make this great for bentos.
- This is the ho-ba or magnolia leaf used in Gifu's regional cuisine. The leaves are big and has anti-microbial properties, and is used in dishes such as ho-ba sushi and ho-ba miso.
You may be curious to know how Japanese curry is different from Indian curry. This classic Japanese food is thicker and has a milder flavor than other. The leaf of Japanese big-leaf magnolia ( Magnolia obovata Thunb.) has long been used as a natural packaging material for traditional foods in Japan. However, many of the physiological functions of the leaves against oral infection and resultant illness remain unclear. Full page ones give examples of complete bentos and the sidebars are of the finished dishes.
So that’s going to wrap it up with this exceptional food a local flavor of gifu magnolia leaf miso pork bento recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
