Japan Sake and Shochu Makers Association | JSS
This Okinawa inspired Okinawa stew will make you feel like you’re already there!
A nutritious dish made with pork belly, awamori, brown sugar, and kelp! It contains root vegetables such as radish and carrot, seaweed such as kelp, and protein sources such as pork (animal source) and fried tofu (vegetable source), so you can get all the nutrients you need! Enjoy it with sake or awamori! In particular rich flavored sake pairs very well with this dish!
|200g of pork belly chunks|
|┗ 200ml of the pork broth|
|1/4 of a daikon radish|
|1 medium carrot|
|1/2 piece of thick fried tofu|
|15g of dried kelp|
|1 tablespoon of salad oil|
|(A) 1 tablespoon of brown sugar (powdered)|
|(A) 1.5 tablespoons of soy sauce|
|(A) 2 tablespoons of awamori (Okinawa sake)|
|(A) 200ml of dashi soup stock|
Peel the daikon radish and carrot, cut the daikon radish into quarter slices, and carrot into chunks. Pour boiling water over the fried tofu and cut into bite-sized pieces. Wash and rehydrate kombu (kelp) and tie into a knot.
Put pork belly in a pot and boil in plenty of water. When cooked, rinse under running water and cut into bite-sized pieces (keep the pork broth).
Heat oil in a pan, add the daikon radish and carrot from (Step 1), and saute. When the pan is well coated with oil, add the rest of (Step 1) and (Step 2) and pork broth. When it comes to a boil again, cover with a lid and simmer over low heat until the ingredients are well seasoned.
Serve and garnish with separately boiled peas.
Tip: By using brown sugar, you can enjoy authentic Okinawa snacks!