@madebymusashi
Jasmine & Musashione last dish from our kitchen for 2024!!! โข ๐ป๐ฎ๐ฌ๐ฒ๐น๐ฎ ๐ซ๐ฎ๐ต๐ธ๐ Hazelnut Miso Pork Nabe Hazelnut Miso 57g (~1/3rd cup) toasted hazelnuts 78g (~5 Tbsp) white miso 100g (~1/2 cup) kombu dashi 2g (~1/2 tsp) sugar Blend until smooth Nurungi .5 rice cup of rice .75 rice cup of water Pork Nabe 5 scallions (whites only) - 1 lb pork shoulder (also called butt roast) 1 tsp soy sauce 1 garlic clove 20g (~1 Tbsp) ginger 1 Tbsp sake 1 tsp salt - half a zucchini, diced 1 carrot, peeled and diced .25 bunch of nira (chinese chives) half bunch enoki โธ Rinse the rice until the water runs clear, approx 5 cycles. Place the rice and water in a donabe with a little pork fat and cover. Turn the heat on medium high. When steam starts to come out of the donabe, lower the heat to low and cook for 16 minutes. Turn the heat off and let sit for at least 5 minutes, ideally 20. โธ Meanwhile, slice the pork very thinly and massage in the rest of the ingredients for 2 minutes. โธ Sweat the whites of 5 scallions with 2 tablespoons of lard. Season with a pinch of salt immediately and cook for approx 10 minutes until completely soft. โธ Add the scallion with all of the pork fat to the nurungi. Add 1 quart of stock (I used a mix of chicken and kombu) and bring to a boil. โธ Season the broth with a teaspoon of soy sauce and sake. Add the zucchini, carrot and enoki. Cover and bring to a simmer. โธ Season the broth with the hazelnut miso to taste, approx 1/4 cup. โธ Add the pork and bring to a simmer, covered. Cook the pork until itโs no longer translucent, approx 2 minutes. Add the nira and adjust the seasoning one last time with more miso, more dashi, or a touch of sherry vinegar. โธ Serve the pork with thinly sliced scallion greens, rice, and kimchi. #nabe #hotpot #recipeideas #japanesefood #nycfoodie #cheflife #whatiate
On the profile ยท Dec 19, 2024