Stir-fried bean sprouts and pork with miso

If your pork belly or loin is stuck and difficult to remove, try dipping it in ice water. Then, squeeze out the water and place it directly in the frying pan
Please also refer to this page for information on the ingredients introduced in this recipe.

Red-kneaded miso

The larger the amount, the longer it takes to make, but if you mix well before not heating it, it will last longer. If you heat it up, it will burn, so be sure to use medium heat. If you add minced meat, it becomes meat miso.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Vegetable side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 15 minutes

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How to make it

Cut the pork into bite-sized pieces and quickly dip in ice water to make it easier to peel

Heat salad oil in a frying pan over high heat, add the drained pork from [1] and stir-fry while breaking it up. Once the pork is cooked through, add the bean sprouts and diagonally sliced bell peppers and continue to stir-fry

Once the ingredients have softened, add the red miso paste dissolved in bonito stock to the frying pan and mix. When done, drizzle with dark soy sauce