Japanese Pork Curry, Fermented Corn, Pickled Rat Tail Radishes, Lemon KoshuPrint Recipe
- 1 TBL extra virgin olive oil
- 1 TBL cumin seed
- 1 1/3 pounds pork loin small diced
- 1 TBL unsalted butter
- 2 medium carrots peeled and diced 1/4 inch
- 1 yellow onion minced
- 1 stalk celery finely grated
- 1 clove garlic finely grated
- 1/2" piece fresh ginger finely grated
- 1 TBL tomato ketchup
- 1 TBL hot paprika
- 1 1/2 teaspoons hatcho miso (substitute red miso)
- 1 cup pork stock
- 2 medium Yukon gold potatoes peeled and diced
- ½” x ½” piece Japanese brick curry
- 1 bay leaf
- 2 teaspoons rice vinegar
- To taste salt and pepper
- 2/3 cup fresh corn kernels
- 1/2 cup water
- 3/4 teaspoon salt
Pickled Rat Tail Radish
- 2/3 cup rat tail radish cleaned
- 1/3 cup rice vinegar
- 4 cloves garlic
- 2 TBL water
- 1/3 cup sugar
- 1 pinch red chile flakes
- 1 1/4 cup lemon peel minced
- 1/3 cup yellow wax pepper
- 1 1/2 teaspoons salt
- 3/4 teaspoon sugar
- For the Curry: In a Donabe or Dutch oven, toast the cumin seeds in the oil and then add the pork loin. Start to get color on the pork and add butter and sweat the vegetables, once they start to get translucent add rest of ingredients except for the rice vinegar. Simmer until pork is tender and the sauce has thickened and season with the rice vinegar.
- For the Corn: Dissolve salt into the water and place in a vacuum-sealed bag and seal on medium pressure and leave at room temp for 7 weeks. Place in cooler until use.
- For the Rat Tail Radish: Bring all ingredients except for the radishes to a boil and pour over the radishes. Cool and reserve.
- For the Lemon Koshu: Blend all ingredients together into a smooth paste and vacuum seal at high pressure and let set at room temp for 3 weeks until ready to use.
To Plate: Leave curry in Donabe and serve with sides of steamed rice, corn, radish and koshu.
Recipe of Justin Carlisle, Milwaukee, WI