Food Capital Information Center
Recipes
Cabbage
Fried Brussels sprouts and pork belly mille-feuille with sleet
- Vegetables
- Western style
Ingredients (4 servings)
| Brussels sprouts (small) | 8 individual |
| Pork belly (sliced) | 8 piece (approx. 120g) |
| Yuzu pepper | a little |
| potato starch | a little |
| Salad oil | Appropriate amount |
| A | ||||||
|
| Grated radish | 80g |
Method
Cut Brussels sprouts lengthwise into thirds
Spread out the pork belly, spread a small amount of yuzu pepper on one side, and add a thin layer of potato starch.
Roll ❶ with ❷ to make a layer, wrap it in a ball shape, and sprinkle potato starch on the surface.
Fry for about 170 minutes in salad oil heated to 3℃, and when the bubbles start to get smaller, remove from the oil and leave for about 2 minutes to cook in the residual heat.
Heat (A) in a pot, bring to a boil, then add lightly squeezed grated daikon radish and bring to a boil while removing the scum.
Place ❺ in a bowl, serve ❹, and it's done!
Key Points
Fold the Brussels sprouts into the meat, one piece at a time.
*Recipe provided by: Ryo Utsumi, creator of the Fujinokuni food capital
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*The recipe is information published in the March 3 issue of the Prefectural Newsletter.
Recommended ingredients from Shizuoka Prefecture
Cabbage
Enshu's warm and dry winter climate is suitable for growing Brussels sprouts, which have a sweetness similar to cabbage but have a unique flavor, making them easy to eat in bite-sized pieces.
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