We went on our honeymoon to Japan, this spring. Main reason to choose that country was food, closely followed by arts, history, nature, culture.
Fine dining was great, we’ll never forget that one-star sushi omakase in Tokyo. But so were your next door isakayas.
In Kyoto, we stumbled into one of those typical small bars/ restaurants, run by one person (the owner), eight seats at the bar, and this gentleman in his sixties serving food and drinks. He didn‘t speak a word of English (and why should he?), but was so eager to communicate via google translate, making sure we got everything we needed, and were happy. We ordered more than half of what was on his small menu. Oh boy, what great food! My wife got obsessed with uni butter on rice.
Two days later, we just had to return. The owner (Hiyori, we miss you!) recognised us, and obviously told his regular clients (all Japanese, of course) at the bar that we were visiting again. Expressions of happiness, respectful nods towards us. We felt very welcome.
What I ordered again was Yakibuta, and I already knew I‘d have to learn how to do that, since I had fallen in love with this simple, amazing umami bomb.
Pork (shoulder or neck, possibly also belly), tied up, seared in a pan, then simmered in dashi, soy sauce, sake, sugar, until tender (2-3h).
Marinate in its broth in the fridge, over night, then cut in slices. Eat cold, or reheat in the same broth. Part of the broth I reduced over high heat, to add as an intense and awfully nice sauce.
The leftover can be used for ramen, like chashu. The sauce can be used as ramen broth/ tare.
You can also marinate boiled eggs in that broth for your ramen.
Did I mention I am slightly obsessed with Japanese cuisine? Well, now you know…
by BCN7585