Japanese Inspired Pork Belly Feast
Creating a Japanese-inspired feast needn’t be complicated. In fact, there’s an inherent simplicity to most Japanese meals, with several dishes all served at once. We’ll get you started with some of our favourite artisanal products from Japan and Australia to produce a delicious, accessible meal. Add some steamed Koshihikari rice, maybe a small bowl of miso soup, a few pickles and smiles are guaranteed all round.
Shiso Teriyaki - combining Japanese mirin, sake, and tamari along with fragrant local shiso and ginger for that extra zing, resulting in a sweet, floral, lighter-style teriyaki.
Spicy Ume & Lime - a seasoning that is sweet, sour, beautifully balanced and spicy, but not too spicy.
Miso Hot Sauce - packed full of umami, blending good quality Japanese Inaka miso, rice vinegar and chillies from Bundaberg in Queensland.
Miso Hot Sauce Eggplant
- 2 eggplant (medium-large)
- Olsson’s sea salt flakes
- 2-3 tablespoons olive oil
- juice from half a lemon
- Jimoto Foods Miso Hot Sauce
- Yamaki Jozo Shoyu
- Japanese Fish Sauce
1. Cut the eggplant into a large dice, sprinkle liberally with salt and gently toss. Set aside for 15 minutes.
2. Preheat oven to 190 degrees Celsius. Drain any liquid from the eggplant, pat dry then drizzle the lot with olive oil, and roast for 15 minutes or until golden brown.
3. Once nicely coloured, remove eggplant from oven and toss with lemon juice, Miso Hot Sauce, shoyu and finish with fish sauce to taste.
Pork Belly with Shiso Teriyaki
• Cook’s Series Free Range Pork Belly
• 150ml Jimoto Foods Shiso Teriyaki
• 150ml chicken stock
1. Open the pork belly and place in a sauté pan. Add Shiso Teriyaki and stock to pan and bathe the pork slice generously with this liquid. Cook with lid on over a medium heat, for 15 mins basting and turning the pork regularly.
2. Remove the lid and continue to cook for another 5 minutes. By now, the pork will have taken on the colour (and flavours) as well as softened and warmed through. Place the pork on a warmed plate and pour the reduced sauce over the meat so nothing of the tasty goodness is lost.
Cabbage with Spicy Ume & Lime Dressing
• Jimoto Foods Spicy Ume & Lime Dressing
• black sesame seeds
Roughly chop a few cabbage leaves and toss in Jimoto Foods Spicy Ume & Lime dressing. Massage dressing into the leaves so it is well coated. No one likes a naked salad. Top with black sesame seeds just before serving.
- Tags: japan, japanese, jimoto, robbie bell
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