Mirin and Sake marinated Pork wrap

This week's EATS was chosen by mum who bought a japanese cookbook. It calls for very un Japanese ingredients like cilantro, mint, basil making it more like vietnamese than japanese. It was however, still very tasty and since Mum made it a day before, she warned me of the downfall of the crepe part of the recipe. I went out to the asian store to get peking duck wraps instead. It was good, less work for me as well!!

serves 4 to 6

1 1/2 lb pork shoulder

vegetable or sunflower oil for frying

1/2 cup soy sauce

1/4 cup sake

1 tablespoon sugar

1 leek or scallions

a piece of fresh ginger, peeled and lightly crushed with the back of a cleaver

4 hard-boiled eggs, peeled

How to cook the pork:

Cut the pork in half so that it cooks faster.

Heat a small amount of oil in a heavy saucepan on medium heat.

Add the pork and brown it on all sides.

Remove excess oil with paper towel when all sides of the meat are seared.

Add the soy sauce, sake and sugar and just enough water to cover the meat.

Add the green stem of the leek or scallions and the crushed ginger.

Turn up the heat and bring to a boil, then after a few minutes skim the surface of any scum*, reduce the heat and cover with a lid.

Simmer for about an hour.

45 minutes into the cooking, add the peeled hard-boiled eggs to ensure that they do not overcook but will absorb enough flavours.

Every so often, check on the level of the liquid, making sure that it does not dry out,

and turn the meat and the eggs over so that all the surface gets a chance to brown in the sauce.

When the pork is cooked and the broth has thickened, remove the eggs, cut them in half, and sliced the pork into thin slices.

*skimming the scum will give a clearer broth.

For the crepes:

heaping 3/4 cup all -purpose flour

1 teaspoon sugar

salt to taste

1 tablespoon sunflower or vegetable oil

Mix the flour, sugar, salt and 1 cup of water together in a medium bowl,then add the vegetable oil. Leave to stand for 5 minutes.

Heat a small amount of oil in a skillet/ crepe pan.

Pour a thin layer of the batter into the skillet.

This amount of batter should make about 10 thin slices.

To serve:

1 cucumber, julienned

2 scallions/leeks, julienned

some salad leaves, arugula works best as it gives a bite

a handful of fresh mint, basil and cilantro

miso paste

Miso Paste:

13 oz *awase miso

1/2 cup sake

1 cup mirin

1/3 cup sugar

Mix ingredients togehter in a saucepan and heat to boiling.

When it comes to a boil, lower the heat to a nice simmer.

Reduce the liquid, stirring constantly.

When cool, store in container and in the fridge.

It will store for 2-3 weeks.

A dish of greens, cucumbers, cilantros, basils, mints and spring onions.

Paper thin wraps

The entire spread.

Wrapping it up.