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)

1. Combine the ingredients for the green onion miso.
2. If you prefer it sweeter, add a little more honey.
3. Cut the pork into bite sized pieces and coat lightly with katakuriko.
4. Blanch the pork quickly in boiling water, and drain well.
5. 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).
6. Start by cooking the shimeji mushrooms.
7. When the mushrooms are halfway cooked, add the pork.
8. Stir the meat, mushrooms, and miso on top of the leaf until they are cooked through.
9. 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.
10. Put sushi rice on top of a fresh magnolia leaf to make a simple version of ho-ba sushi.
11. Again, the anti-microbial properties of the leaf make this great for bentos.
12. This is the ho-ba or magnolia leaf used in Gifu's regional cuisine.
13. 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)