Soy Sauce Koji Marinated Chashu

Name: Vermicular
Price range: $$$

Tailored for: Musui–Kamado

Cooking Flow

Cook: 130 min
: [MED] 10 min; [WARM 205°F] 60 min + 60 min

Ingredients

1 ⅓ lb pork belly, cut in half
3 tablespoons soy sauce koji

1" ginger, sliced
2 tablespoons sake
2 tablespoons soy sauce
2 teaspoons mirin
1 teaspoon cane sugar

DIRECTIONS

Rub pork belly with soy sauce koji, then wrap it in plastic wrap, and refrigerate overnight. Remove the pork from the plastic wrap, rinse off soy sauce koji, and pat dry with paper towels.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, lay down a piece of parchment paper. Sear each side for about 1 minute, until all sides are golden brown.
Transfer the pork onto a paper towel and discard the parchment paper. Wipe off any excess oil remaining in the pot before returning the meat.
Add ginger, sake, soy sauce, mirin, and sugar. Cover and cook over [WARM 200°F] for 60 minutes.
Flip the pork, cover again, and cook over [WARM 200°F] for another 60 minutes.

Note

Using parchment paper to sear the pork should help prevent the pot from burning.

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Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.