Tougan to buta no nimono – Stewed winter melon and pork
Here is another recipe with winter melon. Winter melon itself doesn’t have a strong flavour but as you cook it with soy sauce and mirin (sweet sake), winter melon becomes really tender and soaks up all the good flavors of the sauce. Enjoy this delicious dish with plain white rice.
• 13 oz winter melon, peeled, seeded and chopped into chunks
• 8 oz pork loin, cut into one-inch pieces
• 2 tbs awamori or cooking sake
• 2 tbs mirin (sweet sake)
• 2 tbs soy sauce
• 1 tbs sugar
• 1 cup water
1. Heat vegetable oil in a saucepan and cook the pork on a medium heat. Make the side of the pork a golden burnt color. This will help to make the pork tender and give a caramelized flavor to the dish.
2. Add the winter melon and mix until it’s mixed with the oil in the pan.
3. Add awamori or sake and water and bring to the boil. Once the water is boiling, add sugar and mirin and cook for 20 minutes on a low heat.
4. Add soy sauce and cook for another 10 minutes on a low heat. If you like pork to be more tender, you can cook it longer before you add soy sauce. Once you add soy sauce, the pork won’t become any more tender.
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