{"id":2081,"date":"2022-06-15T18:00:00","date_gmt":"2022-06-15T09:00:00","guid":{"rendered":"https:\/\/japansake.or.jp\/sake\/en\/?p=2081"},"modified":"2022-09-16T16:28:46","modified_gmt":"2022-09-16T07:28:46","slug":"sake-and-snack-pairing-kagoshima-pork-ribs","status":"publish","type":"post","link":"https:\/\/japansake.or.jp\/sake\/en\/topic\/recipes\/sake-and-snack-pairing-kagoshima-pork-ribs\/","title":{"rendered":"Sake and Snack Pairing: Kagoshima Pork Ribs"},"content":{"rendered":"\n<p>The tender pork ribs are rich and filled with flavor, making it a <a href=\"https:\/\/japansake.or.jp\/sake\/en\/topic\/category\/recipes\/\">great snack<\/a>!<\/p>\n\n\n\n<p>&#8220;Tonkotsu&#8221; is a local Kagoshima dish made by frying pork ribs in imo-shochu (potato shochu) and stewing them with root vegetables and konjac in miso and sugar. The tender pork and the richness of the sweetened miso stir up one&#8217;s appetite. Sakurajima daikon radish, another Kagoshima specialty, also soaks up the broth and is an excellent addition to the dish.<\/p>\n\n\n\n<p>This dish pairs beautifully with both <a href=\"https:\/\/japansake.or.jp\/sake\/en\/basic\/what-does-sake-taste-like\/\">rich flavored sake and light and smooth types of sake<\/a>.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients (2 Servings)<\/h4>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td>Bone-in pork ribs (50g x 4 slices)<\/td><\/tr><tr><td>1 tablespoon of oil<\/td><\/tr><tr><td>25ml of imo-jochu (potato shochu)<\/td><\/tr><tr><td>1 liter of water<\/td><\/tr><tr><td>1\/4 of konjac<\/td><\/tr><tr><td>200g&nbsp; of Sakurajima daikon radish<\/td><\/tr><tr><td>100g of carrots<\/td><\/tr><tr><td>1\/4 of a piece of ginger<\/td><\/tr><tr><td>2 tablespoons of sugar (preferably zarame)<\/td><\/tr><tr><td>3 tablespoons of miso<\/td><\/tr><tr><td>2 common beans<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">How to Make: Steps<\/h4>\n\n\n\n<p>Step 1:<br>Heat oil in a pot and lightly fry the pork ribs. When the surface becomes brown, add imo-shochu (potato shochu) and cook over high heat to remove alcohol, then add water and simmer over low heat for about 1 hour while removing scum.<\/p>\n\n\n\n<p>Step 2:<br>Cut the Sakurajima daikon into half-moon slices the same size as pork ribs, chop carrots, cut the konjac into bite-size pieces, and thinly slice ginger with the skin on.<\/p>\n\n\n\n<p>Step 3:<br>Add Sakurajima daikon and enough water to cover the daikon and cook until a skewer can easily penetrate the daikon. Add carrots, konjac, thinly sliced ginger, sugar, and 1\/3 of the miso and simmer for 20 to 30 minutes. Add the remaining miso, simmer over low heat for 2 or 3 minutes, and season to taste, serve, and garnish with separately boiled green beans.<\/p>\n\n\n\n<p>Tip: Boil the green beans separately for a more colorful appearance.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The tender pork ribs are rich and filled with flavor, making it a great snack! &#038; [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":2085,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[38],"tags":[77,65],"class_list":["post-2081","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-cooking-with-sake","tag-sake-food-pairings"],"_links":{"self":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/2081","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/comments?post=2081"}],"version-history":[{"count":2,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/2081\/revisions"}],"predecessor-version":[{"id":2378,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/2081\/revisions\/2378"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media\/2085"}],"wp:attachment":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media?parent=2081"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/categories?post=2081"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/tags?post=2081"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}