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Simple Way to Make Favorite Cheese Jeon with Shio-kombu and Pork

By Mom's Recipes 15 March 2020
Simple Way to Make Favorite Cheese Jeon with Shio-kombu and Pork
Simple Way to Make Favorite Cheese Jeon with Shio-kombu and Pork

Hello everybody, welcome to my recipe site. Today I will show you a way to make a distinctive dish, Cheese Jeon with Shio-kombu and Pork. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Cheese Jeon with Shio-kombu and Pork Recipe. Kombu, the leathery seaweed that is used to make dashi stock, is packed full of umami. A traditional way to prepare it is as shiokombu (salty kombu) or kombu no tsukudani.

You can cook Cheese Jeon with Shio-kombu and Pork using 7 ingredients and 8 steps. Here is how you cook that.

Ingredients of Cheese Jeon with Shio-kombu and Pork

  1. Prepare 100 grams of ●Plain flour.
  2. Make ready 165 grams of ●Water.
  3. Take 15 grams of Shio-kombu.
  4. You need 80 grams of Pork offcuts or pork belly.
  5. Prepare 50 grams of Chinese chives.
  6. Prepare 50 grams of Cheese (easy melting type).
  7. You need 1 of Sesame oil and black pepper.

The term refers to the clear soup that originated from Chinese immigrants that settled in Western Japan.Make Kombu Tsukudani (Simmered Kombu) cooked in a sweet and savory sauce.It's a great dish to accompany your ordinary steamed rice!You can purchase these types of kombu in refrigerated sections of Japanese/Asian grocery stores.

Cheese Jeon with Shio-kombu and Pork instructions

  1. Cut the pork into small pieces. Mix the pork with 5 g of shio-kombu and 1/2 teaspoon of sesame oil and leave to stand (it's also delicious with grated garlic.).
  2. Meanwhile cut the Chinese chives into 1-cm widths. Mix the ● ingredients well..
  3. Add the Chinese chives, cheese and pork from Step 1 into the mixed ● ingredients (mix well until everything is well combined)..
  4. Stir in the rest of shio-kombu..
  5. Heat sesame oil or vegetable oil in a frying pan. Place a good portion of the batter into the pan and fry..
  6. Once the bottom is golden brown, flip over. Press down with a spatula..
  7. When both sides are crispy and brown, it is done (I made eleven 7-8 cm diameter jeon)..
  8. Sprinkle with coarsely ground black pepper (or ichimi spice if you like it spicy)..

It's super concentrated, addictive, but sadly, not easily replicated.Even when combining regular kombu and soy in dishes you.Shio means "salt" in Japanese, but don't worry; it's not salty.

You can also purchase Shio Kombu on Amazon (https. "Shio" means salt in Japanese, and salt is of course used in Shio Yakisoba along with other seasonings, but the name "Shio Yakisoba" is used to differentiate from "sauce" Yakisoba.In a wok or frying-pan, heat oil at medium high heat.Add garlic and pork and stir-fry for a couple of minutes.Kombu broth, or dashi, is as quintessential to Japanese cooking as chicken broth is to American cooks.Kombu can be found at Asian markets and some chain grocery stores.

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