This is a staple pork dish with pork ribs stewed to tender perfection.
Drinks recommended for this dish
Ingredients (4 persons' portion)
600 g of pork (pork boned rib meat) block
1/3 daikon Japanese radish
A (300 cc of stock, 4 tablespoons sugar, 3 tablespoons soy sauce, 3 tablespoons sake)
1 tablespoon mirin sweet cooking sake
1-2 bamboo skins (sold in supermarkets and cooking supply stores)
Place the bamboo skins in water to soften them (if you are in a hurry, it is faster to use lukewarm water) Prepare a string from the skin for tying.
Grate the daikon Japanese radish.
Put half of the 【2】 grated radish on the 【1】 bamboo skins including the juice for cooking.
Put the pork on, with the fat on the top, and then put on the rest of the grated radish. Wrap by folding the ends of the bamboo skin, and tie with the 【1】 strings (if the pork is too big to fit in the steamer, cut it in half and make two pieces).
Put 【4】 in the vat, place it in the steamer, and steam over a high flame for 3 hours. If the hot water gets low during the steaming, add boiling water.
Unwrap the bamboo skin, and rinse off the radish and extra fat in a bowl of lukewarm water. Handle very gently, as the pork has become very tender at this point. Wipe the moisture off of the pork and then let it cool. After the post cooking heat is gone, cool completely in the refrigerator.
Cut into 7 or 8 portions.
Put A in a pot, boil over a high flame, add the 【7】 pork and cover with a lid, then simmer over a medium flame until the broth is boiled down about halfway.
When the broth is boiled down halfway, add the mirin sweet cooking sake and boil for about a minute.
Place 【9】 on the serving dish and add the mustard (it is even more delicious after setting for a half day or overnight).
Point & Advice
If no bamboo skins are available, please substitute aluminum foil in the same shape.