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) 
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
Pork belly500g
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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