Shizuoka's special recipe

Soft grilled salt pork with 3 kinds of wasabi sauce

Recipe provider:Fuji no Kuni Food City Creation Worker

Main ingredients used:wasabi

塩豚の柔らか焼き 3種のわさびソース

Material4 servings

Wasabi Genovese
Leaf wasabi5 pieces (about 5 g)
Japanese mustard spinach5 pieces (about 5g)
Grated cheese3g
5 pine nuts (about 1g) 
3 slices of garlic (about 1g) 
Salt1g
Olive oil60cc
Grated horseradish20g
B Wascarpone
Mascarpone cheese50g
Grated horseradish10g
C Tororo Wasabi
Grated Yamato potato100g
Stem wasabi (blanched, chilled and chopped into small pieces)3 pieces (about 10 g)
Kelp soup stock50cc
Salt3g
Pork belly500g
Salt30g
Water1800cc
White onion, appropriate amount 
Ginger appropriate amount 
A little potato starch 
Appropriate amount of salad oil 

How to make

Put pork belly, green onions, ginger and salt in a pan filled with water and simmer for 2-3 hours until tender.

Cut the meat into bite-sized pieces and sprinkle with potato starch.

After mixing the ingredients other than the grated root wasabi of A with a mixer, add the grated root wasabi.

Mix B

Mix C

Bake ❷ in a frying pan with salad oil, serve with A, B, and C on a plate, and you're done!

Point of ❶
Leave the boiled pork belly for a day and remove the floating oil for a refreshing taste.

❺ points
Kombu dashi is well-known when mixed with grated Yamato potatoes little by little.

Add fried wasabi leaves, grated cheese, and finely chopped paprika for a vibrant color.

How to make video

* The recipe is the information published in the April 2018 issue of the prefectural newsletter.

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