A Local Flavor of Gifu Magnolia Leaf Miso Pork Bento
- 30 grams Thinly sliced pork
- 1 dash Katakuriko
- 30 grams Shimeji mushrooms
- 1 tbsp Red miso
- 1 tsp Sake
- 1 tsp Mirin
- 1 tsp plus Honey
- 2 grams Ginger (minced)
- 10 grams Green onion (flnely sliced)
- Combine the ingredients for the green onion miso.
- If you prefer it sweeter, add a little more honey.
- Cut the pork into bite sized pieces and coat lightly with katakuriko.
- Blanch the pork quickly in boiling water, and drain well.
- Lay a magnolia leaf on a pan, top with the miso from step 1 and turn on the heat (if possible, use dried magnolia leaves; this time I used a fresh one).
- Start by cooking the shimeji mushrooms.
- When the mushrooms are halfway cooked, add the pork.
- Stir the meat, mushrooms, and miso on top of the leaf until they are cooked through.
- When packing this into a bento box, if you use a fresh new magnolia leaf as a divider, it has anti-microbial qualities and smells nice too.
- Put sushi rice on top of a fresh magnolia leaf to make a simple version of ho-ba sushi.
- Again, the anti-microbial properties of the leaf make this great for bentos.
- This is the ho-ba or magnolia leaf used in Gifu's regional cuisine.
- The leaves are big and has anti-microbial properties, and is used in dishes such as ho-ba sushi and ho-ba miso.
pork, katakuriko, mushrooms, red miso, sake, mirin, honey, ginger, green onion
Taken from cookpad.com/us/recipes/151657-a-local-flavor-of-gifu-magnolia-leaf-miso-pork-bento (may not work)