Itadakimasu - 2012/05/07 - Ginger Pork, Pickled Cabbage, Soup

http://www3.nhk.or.jp/nhkworld/english/tv/itadakimasu/archive20120507.html

May 7, Mon.
Ginger Pork
Pickled Cabbage
Tomato and Bacon Miso Soup

Chef Saito will share his knowledge with you, enabling you to cook perfect Ginger Pork at home without fail. He utilizes every part of the cabbage, serving the leaves in a salad and then pickling the core to serve alongside the pork. Tomato and Bacon Miso Soup rounds out this hearty early summer lunch menu.
Ginger Pork

[Ingredients] *Serves 2
160g thin pork loin slices (See method below)
Salt and black pepper
1/6 head of cabbage
Sauce
2 tbsp sake
2 tbsp soy sauce
1/2 tbsp sugar
2 tsp mirin
1 tbsp grated ginger
2 tsp vegetable oil
Parsley, for garnish

[Method]

1. Sprinkle the pork slices with salt and pepper.

2. Cut the cabbage into strips as thinly as possible, soak in cold water to crisp, and drain well.

3. Combine all of the sauce ingredients in a bowl.

4. Heat the vegetable oil in a frying pan, and immediately sear each pork slice on both sides. Place the pork slices in the bowl with the sauce. Mix and allow to marinate for 30 seconds.

5. Pour the sauce from the bowl (leaving pork slices in the bowl) into the frying pan over medium high heat. Next add the pork slices, and cook until the sauce thickens and the pork slices are coated with the sauce.

6. Arrange the pork slices, cabbage strips, and parsley on a serving plate.

Cutting pork loin into slices
Cut the pork loin into 1-cm thick pieces. Cover a flat work surface with a large piece of plastic wrap. Put a piece of pork onto the wrap and then lay another piece of plastic on top of the pork to cover it. Pound the pork out evenly until it is 2 to 3mm thick. Remove from plastic wrap and set aside. Repeat this procedure with remaining pork slices.

Pickled Cabbage

[Ingredients] *Serves 2
200 g cabbage core (A few outer leaves can be included)
Salt
Pickling liquid
100ml rice vinegar (or white wine vinegar)
100ml water
50g sugar
10 black peppercorns, lightly crushed

[Method]

1. Thinly slice the cabbage core and outer leaves as needed.

2. Bring water to a boil in a sauce pan. Briefly blanch the cabbage, drain in a sieve, and sprinkle with salt. Leave to cool.

3. Meanwhile, combine all of the pickling liquid ingredients in a sauce pan over medium heat. When the sugar has just dissolved, squeeze out the excess water from the cabbage and add cabbage into the pan. When the pickling liquid has reached a simmer, remove from heat. Transfer the cabbage and liquid into a clean container.

*Keeps for a few days refrigerated.

Tomato and Bacon Miso Soup

[Ingredients] *Serves 2
7 to 8 cherry tomatoes
1/3 stalk celery, about 30g
50g sliced bacon
400ml kombu dashi stock (See below for the recipe)
40g miso
Cilantro leaves
Ground black pepper, to taste

[Method]

1. Hull the tomatoes and cut into quarter wedges. Remove the strings from the celery and cut into thin pieces. Cut the bacon into 1-cm thick pieces.

2. Briefly cook the bacon in a sauce pan until fragrant. Add the celery and cook until softened. Add the kombu dashi stock.

3. When the kombu dashi stock begins to simmer, remove a small amount of liquid and dissolve the miso into it. Add it back into the pot, then add the tomatoes and cook until they are just warmed through.

4. Ladle into serving bowls and garnish each bowl with cilantro leaves and ground black pepper.

Kombu Dashi Stock
Place one 10-cm piece dried kombu kelp in a bowl.
Add 500 ml boiling water. Allow to steep for 10 minutes, then discard kombu.

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