2023.7.19 Chiro-chan's warm cooking I made pork eggplant somen, eggplant and salted kelp that I was doing at Masahiro Kasahara's side dish dojo.
Pork eggplant somen
【material】
Thinly sliced ​​pork belly 150g
2 eggplants
3 bundles of somen noodles
1 clove of garlic
2 and 1/2 spring onions
15g ginger
1/2 tablespoon sesame oil
1 tablespoon salad oil
Ground sesame white 1 tablespoon
400ml chicken broth
2 and 1/2 tablespoons miso
1 and 1/2 tablespoons soy sauce
1 and 1/2 tablespoons mirin
Gochujang 1 tablespoon
1/2 tablespoon sugar
[How to make]
Heat the sesame oil in a frying pan and fry the pork cut into 3cm widths. Stir-fry the slanted eggplant and minced garlic. After that, add the glass soup, mirin, soy sauce, sugar, miso, and gochujang paste, bring to a boil, and simmer for 5 minutes to complete. Boil somen noodles and rinse thoroughly with water to remove sliminess. Add salad oil and ginger juice and mix. Place the dipping sauce in a bowl, top with finely chopped green onions, and ground sesame seeds to complete the dish.
How was the taste?
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