Crown Tournament 10/19/2019 - Kabocha no Nimonao かぼちゃの煮物 (simmered squash), Shōga pōku-maki nasu 茄子の肉巻き生姜焼き - (Ginger Pork Rolls with Eggplant), Kakuni 角煮 (braised pork belly)
|Kabocha no Nimonao かぼちゃの煮物 (simmered squash) |
Shōga pōku-maki nasu 茄子の肉巻き生姜焼き - (Ginger Pork Rolls with Eggplant)
Kakuni 角煮 (braised pork belly)
During the Segonku period, pigs were considered a valuable source of food. Herds of pigs would accompany troops on their campaigns as "living rations". It was believed that eating of pork was part of the reason the Satsuma warriors were such fiercesome fighters. It was believed that eating pork bestowed strength and stamina.
Kabocha no Nimonao かぼちゃの煮物 (simmered squash)
1/2 kabocha squash
1 inch ginger (opt)
6 grams bonito flakes
1 Tbsp sugar
2 Tbsp sake
2 tsp soy sauce
pinch salt (kosher or sea salt; use half if using table salt)
In a small pot, boil 1 ¾ cups water. Once boiling, add bonito flakes & kombu, turn off heat and allow to sit for 15 minutes. Strain through a sieve and allow to cool. Cut the kabocha into wedges, and then into 2” pieces. Kabocha skin is edible so you can leave it on.
Normally you would simmer the squash by placing in a pot, bringing to a boil and then lowering it to s aimmer until the kabocha is tender. However, if cooking in bulk, cover a baking dishe with foil and bake in an oven at 400 degrees for approximately twenty minutes. Remove from the heat and let kabocha sit covered until cool, about 30 minutes. You can serve at room temperature or reheat before serving.
Optional Garnish: Cut the ginger into rectangular piece (so each strips will be the same length). Cut into thin slabs and then thin julienne strips. Soak in cold water for 1 minute and and drain, sprinkle over kabocha before serving.
1 Japanese long green onion (can substitute spring onions)
3 large eggs (I used canned quail eggs)
4 Tbsp sake
3 Tbsp mirin
4 Tbsp sugar
4 Tbsp soy sauce
2 slices ginger
1 dried red chili pepper
Shichimi Togarashi (Japanese seven spice)
If you can, request that the pork belly be cut into 2" pieces for you. If not, cut into 2 inch pieces. Place the pork belly fat side down into a cool skillet and slowly heat it to high. Cook your meat until it is nicely browned on all sides. The fat should render out as the meat heats up slowly, otherwise, add a bit of cooking oil to your skillet. Take the belly out of the skillet when browned and let oil drain from it.
1 Negi/Long Green Onion (leek or 2-3 green onions)
Shiraga Negi uses only the white part of the Negi (leek, green onions) cut into 1 1/2 inch pieces that are juilienned. Soak in cold water for 10 minutes to remove the bitterness and drain well. Sprinkle over meat before serving.
2 tablespoons sake
1/4 cup gluten-free sweet white miso
2 tablespoons sugar
3 Japanese eggplants, halved lengthwise
Vegetable oil, for frying
3 shiso leaves, cut into thin ribbons, for garnish (optional)
1 teaspoon white sesame seeds, for garnish (optional)
Preheat the oven to 450°F. Line a baking sheet with paper towels. Using a sharp knife, make shallow crisscross cuts into the cut sides of the eggplants. In a large pan, heat 1/8 inch of vegetable oil over medium-high heat until hot but not smoking. Working in batches to avoid crowding, carefully lightly fry the eggplant for 90 seconds on each side, then drain on the paper towels.
Spread about 3/4 tablespoon sauce on the cut side of each eggplant and place it, cut side up, on a rimmed baking sheet. Roast the eggplant until tender and the miso has lightly caramelized, 10 to 15 minutes. Cut each half into thirds, sprinkle with shiso and sesame seeds, and serve.
1 clove garlic
1 inch ginger (about 1 tsp.)
Freshly ground black pepper
1 Tbsp vegetable oil
1 green onion/scallion
2 Tbsp mirin
2 Tbsp sake
1 tsp sugar
A metal tray
A large freezer bag