Summer Oden Hot Pot with 'Salt'

Name: Summer Oden Hot Pot with 'Salt'
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Pork shoulder block; 1 1/2 tsp Salt (with a good quality); 1/2 Daikon radish; 2 Japanese leek; 1 big knob Ginger; 1000 ml and plus Water; 1 tsp Japanese dashi stock powder (optional)

cookpad.japan @cookpad_jp

I have wanted to make this this with the salt pork. This is unbelievably delicious. I can't believe I made this!

When you simmer the pork and pork exposes to the air it will become tough. Keep the pork submerged in the stock for the entire time. Add the water as you need.
I use my Le Creuset pot. Adjust the cooking time according to the pot you use. Recipe by Fumika

I have wanted to make this this with the salt pork. This is unbelievably delicious. I can't believe I made this!

cookpad.japan @cookpad_jp

I have wanted to make this this with the salt pork. This is unbelievably delicious. I can't believe I made this!

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Ingredients

4 servings

300 gramsPork shoulder block
1 1/2 tspSalt (with a good quality)
1/2Daikon radish
2Japanese leek
1big knob Ginger
1000 mland plus Water
1 tspJapanese dashi stock powder (optional)

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Steps

1

How to prepare salt pork: rub the pork with salt evenly and wrap with cling film very tightly. Leave to rest for 3 days. I recommend you using shoulder or fillets because of less fat. After 3 days peel off the cling film.
2

How to seal in the umami Heat a little oil in a frying pan and brown all over.
3

How to get rid of the excess salt and fat Add water to cover the pork in the frying pan and bring to the boil. After bringing to the boil take out the pork into a pot.
4

How to cook the daikon Peel the skin of daikon and shave the sharp edges off the daikon. Make criss cross incisions on the surface and put in a dish. Wrap roughly with cling film and heat in a microwave for 3 minutes.
5

Cook the oden hot pot Add the daikonn, sliced ginger and green part of Japanese leek into the pork pot. Put the water and bring to the boil.
6

After bringing to the boil skim off any scum and add the stock powder. Cover with a lid and cook over a low heat for about 30 minutes.
7

After 30 minutes turn off the heat and take out the green part of the leek. Add the white part of the leek which are cut roughly and cover with a lid. Simmer over a low heat for about 30 minutes.
8

After 30 minutes turn off the heat and let it sit with a lid on for one hour. Open the lid and it will look very tasty.
9

Take out the pork and slice into the thickness you like. Return the pork to the pot and reheat. After the pot is hot enough, serve.
10

For the first serving, I eat it as is and have plenty of soup. For the second I will serve with a little yuzu pepper paste.