Recipe
[Chef Kasahara's Special] Perfect for Summer! Pork Belly & Bitter Melon Salad #142
![[Chef Kasahara's Special] Perfect for Summer! Pork Belly & Bitter Melon Salad #142](https://img.youtube.com/vi/13Ic950PFG4/hqdefault.jpg)
Ingredients
- Porkbelly (thinly sliced for shabu-shabu), to taste
- Bittermelon, about 1
- Kombu,about 2 inches (5 cm)
- Sake,1 to 2 tbsp
- Soysauce, 1 to 1.5 tbsp
- Mirin,1 to 1.5 tbsp
- Ricevinegar, 1 to 1.5 tbsp
- Sesameoil, 1 to 2 tsp
- Ichimichili powder, to taste
- Bonitoflakes (katsuobushi), to taste
- Eggyolk, 1
About "Chilled Pork Shabu and Bitter Melon Salad"
A chilled summer dish presented by Chef Masahiro Kasahara to Rokusaburo Michiba. Combining pork belly and bitter melon, this dish is finished as a tossed salad rather than a traditional stir-fry. It is packed with professional techniques, such as soaking bitter melon in hot water to remove its bitterness and gently cooking the pork in water off the heat. Seasoned with bonito flakes and egg yolk, it offers a refreshing flavor that pairs perfectly with beer.
Tips for Making "Chilled Pork Shabu and Bitter Melon Salad"
-
Prep
- Scrape out the seeds and pith of the bitter melon, slice it thinly, and soak it in hot water for 15 minutes. Soaking instead of boiling keeps it crunchy while removing the harsh bitterness.
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Heat control
- Enhance the flavor of the pork by adding kombu and sake to the water. Once it boils, turn off the heat; cooking the pork in water above 80°C (176°F) keeps it tender and moist.
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Cooling method
- Do not shock the cooked pork in cold or ice water; let it cool naturally in a strainer. Cold water solidifies the fat, ruining the mouthfeel.
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Seasoning
- Combine roughly equal parts of soy sauce, mirin, and rice vinegar, then add sesame oil and ichimi chili powder to make the dressing. Eyeballing the measurements is perfectly fine.
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Finishing
- Add plenty of bonito flakes, as their umami dramatically enhances the flavor of both the bitter melon and pork. Top with an egg yolk and mix it in right before eating.
Ingredients for "Chilled Pork Shabu and Bitter Melon Salad"
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How to Make "Chilled Pork Shabu and Bitter Melon Salad"
- 1
Cut the bitter melon in half lengthwise and scrape out the seeds and white pith with a spoon.
- 2
Slice the bitter melon thinly.
- 3
Place the bitter melon in a bowl, pour hot water over it, and let it soak for about 15 minutes.
- 4
Bring water to a boil in a pot and add the kombu and sake.
- 5
Once the water boils, turn off the heat.
- 6
Swish the pork belly slices in the hot water (shabu-shabu style) to cook them through.
- 7
Transfer the cooked pork to a strainer and let it cool naturally.
- 8
In a bowl, combine roughly equal parts of soy sauce, mirin, and rice vinegar.
- 9
Add the sesame oil and ichimi chili powder to make the dressing.
- 10
Briefly cool the soaked bitter melon in cold water, then squeeze out the excess moisture thoroughly.
- 11
Add the bitter melon to the bowl with the dressing and toss.
- 12
Add the cooled pork to the bowl and toss well.
- 13
Crush the bonito flakes with your hands as you add them to the bowl, then toss to combine.
- 14
Mound the mixture neatly onto a refreshing white round plate.
- 15
Make a small well in the center and top with the egg yolk.
Food Science
This dish is built on the 'umami synergy' between the glutamic acid in kombu and the inosinic acid in pork and bonito flakes. Additionally, turning off the heat after boiling before cooking the pork prevents rapid protein coagulation, keeping the meat tender. Furthermore, the bitterness of the bitter melon is beautifully balanced by the acidity, sweetness, saltiness, and spiciness of the dressing, combined with the rich creaminess of the egg yolk, creating a highly balanced and flavorful dish across the five basic tastes.
Detailed Commentary on "Chilled Pork Shabu and Bitter Melon Salad"
* Content organized by topics from the video.
Iron Chef & Protege Collaboration
A special cooking project begins featuring 94-year-old Japanese Iron Chef Rokusaburo Michiba and his beloved protégé, Masahiro Kasahara of "Sanpi Ryoron". This time, Chef Kasahara presents a perfect summer dish: "Chilled Pork Shabu and Bitter Melon Salad". Looking at the menu, Chef Michiba expresses his anticipation, saying, "Ah, that looks delicious." Unlike typical bitter melon champuru, this is a non-stir-fried, chilled dish designed to be refreshing even in the hot season. Amidst the warm atmosphere between master and apprentice, professional techniques and culinary secrets that can be easily replicated at home are revealed one after another.
How to Remove Bitter Melon's Bitterness
Bitter melon is known for its distinct bitterness, and the key is finding the right balance to make it palatable while retaining its character. Chef Kasahara shares a brilliant prep method taught to him by his mother-in-law from Okinawa, who is an excellent cook. First, scrape out the seeds and white pith with a spoon, then slice the bitter melon thinly. The surprising technique is simply placing the sliced bitter melon in a bowl, pouring hot water over it, and letting it soak for about 15 minutes instead of boiling it. This keeps the bitter melon wonderfully crunchy while gently removing the harsh bitterness. Chef Michiba is highly impressed, saying, "I've learned something great today; I never knew that."
Shabu-Shabu for Maximum Pork Flavor
Next, we move on to the main ingredient, thinly sliced pork belly for shabu-shabu. Instead of boiling it in plain water, adding kombu and sake to the water eliminates any gamey odor while infusing rich umami. Another crucial professional tip is to turn off the heat once the water boils before cooking the pork. As long as the water is above 80°C (176°F), the meat will cook through perfectly. This prevents the pork from becoming tough, resulting in a moist and tender texture. It is also vital not to shock the cooked pork in cold or ice water. Shocking it causes the rendered fat to solidify, ruining the mouthfeel. Letting it cool naturally in a strainer preserves its exquisite texture and flavor.
Special Soy, Mirin, and Vinegar Dressing
Now, we prepare the dressing that defines the dish. In a bowl, combine roughly equal parts (about 1 to 1.5 tbsp each) of soy sauce, mirin, and rice vinegar. Even professional chefs often eyeball measurements at home, showcasing a realistic everyday approach. To this, add fragrant sesame oil and a pinch of ichimi chili powder for a refreshing summer kick. Once the dressing is ready, briefly cool the soaked bitter melon in cold water, squeeze out the moisture thoroughly, and add it to the bowl. Chef Michiba tastes the bitter melon at this stage and praises it, saying, "Delicious, simple and great." Confirming the bitterness is perfectly balanced, they move to the next step.
Adding Bonito Flakes and Plating Beautifully
Chef Kasahara shares a fun bit of Okinawan trivia: households there often keep pickled bitter melon on hand, and pickling it with pineapple is also delicious. Next, add the cooked pork shabu to the bowl with the bitter melon and toss well. Bitter melon becomes incredibly delicious when paired not only with fats like pork but also with umami-rich ingredients like bonito flakes. To finish, add a generous amount of bonito flakes, crushing them with your hands. To evoke a summer feel, they choose a refreshing white round plate. Mound the tossed ingredients high for a beautiful presentation, make a small well in the center, and top with an egg yolk. This completes the innovative, non-stir-fried bitter melon champuru.
Tasting with Egg Yolk: A Perfect Summer Dish
Chef Michiba's granddaughter, Natsuki Samejima, joins the tasting. They break the egg yolk in the center and mix it in before taking a bite. Natsuki praises the dish, saying, "I don't taste the bitterness of the bitter melon at all; it's so easy to eat. I'm not usually a fan of bitter melon, but this is truly delicious." Chef Michiba also gives his stamp of approval to the professionally crafted dish, noting, "The technique of cooking the pork really shines here. This would go great with beer." Lacking the oiliness of a stir-fry, this refreshing, salad-like "Chilled Pork Shabu and Bitter Melon Salad" is the perfect dish to beat the summer heat, leaving everyone thoroughly satisfied.
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鉄人の台所
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