13 December 2008


Just as I left to go grocery shopping this morning both the girls started to fall asleep. Hirono took them to the bedroom to take a nap and I left for Mitsuwa, the local Japanese grocer. Given their lack of sleep last night, all three girls were going down for a while. Let’s see... going grocery shopping and a couple of hours free. Break out the bowl! Its time for another episode of Bake-n-Bake.

Episode #6, Japanese Baked Pork Stew

This meal was inspired by Japanese food; but, I cannot say its a typical Japanese meal in any sense of the word. All the dishes really can be found in a family meal in Tokyo; but, my style of cooking as a distinctively Western touch. I would normally have stewed the meat; but, given that there was limited time it seemed best to throw it in the oven and let it cook.

First, put the yams in the oven for the yaki imo. 375-425, depending on how crisp and caramelized you like the skin.

Cube the pork. Put it in a casserole dish. Make the marinate out of a heaping tablespoon of course miso, melted with equal parts rice wine and water. Pour over the pork and place in 3-4 whole cloves of garlic. Cover with foil or a casserole cover. Today’s meat is a little too much on the lean side; but, it looked pretty fresh and tasty. Marinate for about 30 minutes while the yams are cooking.
rice wine and miso, dilute with water
too lean
ready for the oven

Raise the temperature to 425. Place the pork in the oven and let it roast until cooked tender. Start the rice in time to be ready when the pork is done.

The veggies here are kumatsuna, very much like a wild mustard or chinese yao choy choy sum, sautéed in sesame oil and a touch of soy sauce. Garnish with roasted white sesame seeds for extra texture.
in hot oil

The girls woke up just as the final picture was taken. It was over two hours before we were done eating.

Update:Playing with the layout to try to make this more legible.

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