Wakiya Chef collaborates with 'Kinga Mai' rice! This is a satisfying one-pot meal featuring vitamin-rich Komatsuna and salted pork. The savory flavor of the salted pork makes it delicious even without additional seasonings. Enjoy this healthy and heartwarming winter delicacy at home.
Ingredients
Main Ingredients (Serves 4)
- Kinga Mai Rice 3 cups (approx. 450g)
- Japanese Mustard Spinach 1/2 bunch (approx. 250g)
- Salted Pork 250g
- Pork Belly 400g
Seasonings
- Salt 100g
- Koji Salt 100g
- Shaoxing Wine (Cooking Wine) 100ml
- Water 300ml
- Sichuan Peppercorns (to taste)
Steps
- In a bowl, add 400g Pork Belly and rub in 100g Salt. Then, add 100g Koji Salt and mix well.
- Heat a pot and arrange the Koji Salt-rubbed pork belly. Add the remaining salt and koji salt from the tray used to marinate the pork, mix with 100ml Shaoxing Wine, and add everything to the pot.
- Bring to a boil over high heat to evaporate the alcohol, then cover with a lid and simmer over low heat for 40 minutes. [Key Tip!] Preparing the salted pork in advance makes it easy to use in this rice dish.
- Blanch 1/2 bunch (approx. 250g) Japanese Mustard Spinach, rinse under cold water, and drain. Squeeze out excess water and finely chop, including the roots.
- Wash 3 cups Kinga Mai Rice and soak for about 60 minutes.
- Drain the soaked Kinga Mai Rice, add it to the pot, and pour in 500ml Water.
- Level the surface of the rice and spread the chopped Japanese Mustard Spinach evenly.
- Place pieces of Salted Pork with more fat on top. [Key Tip!] Adding the fatty parts first allows the umami to meld into the rice.
- Cover the pot and heat over medium heat. Once boiling, reduce to low heat and cook for approximately 20 minutes.
- Turn off the heat and let it steam, covered, for 5 minutes.
- After steaming, add the remaining 250g Salted Pork, cover again, and steam for another 3 minutes.
- Gently mix everything together and serve in bowls.
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