Pork Belly MilleFeuille Nabe Pot Using Shio Koji Shiokojimarinated Sashimi Raw FishSeafood

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Dishes in this video: • Pork Belly Mille-Feuille Nabe (Pot) Using Shio Koji • Shio-koji-marinated Sashimi (Raw Fish/Seafood) • These dishes are easy to prepare, nourishing for the body, and super delicious. Perfect for a busy working day. Shio koji does its magic, as always. • 🕑 Time table: • 0:00 - Intro (coffee and relax) • 0:45 - Preparing pork belly mille-feuille nabe (marinating pork in shio koji) • 1:26 - Working at Home (while letting shio koji do its magic on the pork) • 2:27 - Making pork belly mille-feuille nabe • 3:49 - Making shio-koji-marinated sashimi • 5:04 - Dishes presented on the table • 5:17 - Eating • 6:58 - Time to unwind (dessert and movie) • 7:34 - Outro • 🔷Pork Belly Mille-Feuille Nabe (Pot) Using Shio Koji • 🔸Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: • https://sakurayubi.com/pork-belly-mil... • 🔸INGREDIENTS (2 servings): • 300 g / 0.7 lb pork belly slices • 1 tbsp shio koji • 200 g / 1 cup Chinese cabbage • 1.5 tbsp chicken stock powder • 150 ml / 0.6 cup water • 150 g / 1 cup other vegetables (e.g. bell peppers, mushrooms, etc.) (optional) • 4 tbsp ponzu • 🔸DIRECTIONS: • Place the pork belly slices into a plastic bag, add shio koji, and rub it into the pork belly slices. • Then store it in the refrigerator for several hours and allow shio koji to soften the meat and develop umami. • Wash the leaves of the Chinese cabbage. • Place a leaf of Chinese cabbage on a cutting board. • Then cover the top of the leaf with a layer of pork slices. • Keep layering a leaf of Chinese cabbage and a layer of pork slices alternatingly while keeping the thickness of the stack even, until the thickness of the stack nearly reaches the radius of your pot. • Cut the stack into a few pieces of equal lengths. The pieces should be shorter than the height of your pot. • Carefully align the pieces of the stack into the pot along its circumference, with the section side up. • The layers are gorgeous, aren't they? 🙂 • Fill any gaps in the pot with more cabbage and/or other vegetables. This is a good time to show off your artistic talent! ;P • Sprinkle some chicken stock powder and add some water. • Don't fill up the pot though, as some water will come out from the cabbage. • Cover the pot and cook for about 15 mins until the cabbage becomes nice and soft. • Serve with some ponzu. This dish tastes amazingly with it. • 🔸Ponzu: https://geni.us/uqbiOr • • 🔷Shio-koji-marinated Sashimi (Raw Fish/Seafood) • 🔸Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: • https://sakurayubi.com/shio-koji-mari... • 🔸INGREDIENTS (1 serving): • 150 g / 5.3 oz sashimi (raw fish/seafood) (Use any fish and/or seafood you like.) • 1 tsp shio koji • 🔸DIRECTIONS: • If your sashimi comes in a block, slice it up to your preferred thickness and size. • If your sashimi is already sliced, skip this step. • Place the sliced sashimi into a plastic bag, add a little bit of shio koji, and gently rub it into the sashimi. • Then keep it in the refrigerator for 30 mins. • Take out the slices of sashimi from the bag, place them onto a plate, and serve with some soy sauce and wasabi. • • 🔷 What Is Shio Koji?: • What Is Shio Koji? (Japanese Cooking)... • https://sakurayubi.com/what-is-shio-k... • 🔷 Shio koji products: • 🔸 If You Are Outside of Japan • Shio koji by marukome 200g (7.05 ounce): https://geni.us/8vWX0vj • Shio koji by marukome 500g (17.6 ounce): https://geni.us/tIoxH2b • 🔸 If You Are in Japan • Shio koji by marukome 500g (17.6 ounce) x 2: https://geni.us/Kbbw0C • 🔷 How to Make Shio Koji (Recipe): • How to Make Shio Koji (Recipe - Japan... • https://sakurayubi.com/how-to-make-sh... • 🔷 About Me • Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. • My passion is cooking and eating food. I also love listening to music, watching movies, and going for a nice walk. • My website: https://sakurayubi.com/ • Instagram: / sakurayubi • X: / sakurayubi • 🔷 Music • Artlist • https://artlist.io/ • As an Amazon Associate, I earn a percentage of what you pay on qualifying purchases. • ----------------------------------------------------- • #japanesefood #dinner #porkbelly

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