Ingredients
(for large size “Miso-shiru Nabe”)
1 pound pork belly, cut into large cubes
1/2 teaspoon salt
1 small onion, thinly sliced
2 cups water
1/2 cup sake
1 pound daikon, peeled, cut into 1” thick disks, and cut further into quarters
1 tablespoon mirin
1 teaspoon agave syrup (or brown sugar)
1 tablespoon light soy sauce (usukuchi shoyu)
2.5 tablespoons miso
3-4 oz enoki mushrooms, cut into half
1/2 tablespoon thinly sliced yuzu rind (optional)
(Condiments)
Sliced scallion, mitsuba (Japanese parsley), daikon sprouts,
and sansho pepper (Japanese mountain pepper)
Procedure
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1.Pre-heat the oven at 325F degrees.
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2.Season the meat with salt. Let it rest in the refrigerator for 2 hours to overnight.
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3.In a large pot, combine the meat and about 1 liter of water. Bring the water to boil.
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4.Blanch the meat in boiling water for 2 minutes (the foamy scum will appear on the surface). Drain and rinse the meat with running water quickly.
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5.In Miso-shiru Nabe, lay the sliced onion in the bottom, followed by the blanched meat. Add the water and sake. (Picture A.)
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6.Line the surface with the parchment paper (with a little hole in the center), cover the donabe with the lid. (Picture B.)
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7.Put the donabe in the oven and cook for 2 hours. (Picture C.)
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8.Take the donabe out of the oven. Discard the parchment paper. Add the daikon, mirin, agave syrup, and soy sauce. (Picture D.)
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9.Line the surface with a new piece of parchment paper, cover the donabe with the lid.
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10.Put the donabe back in the oven and cook for additional 1 hour.
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11.Take the donabe out of the oven. Discard the parchment paper. Dissolve the miso in the broth.
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12.Set the donabe over medium-low heat on stove-top. Add the enoki mushrooms and yuzu rind. Simmer for 2 minutes. (Picture E.)
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13.Turn off the heat and let it rest (with the lid on) for 5 minutes.
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14.Serve into individual bowls and garnish with the condiments.
