Sanuki Yume Pork Japanese Gran Mail
Recipe using local products Iriko (dried sardines)Olive chickenOlive Dream Pig / Olive PigSanuki no YumeJapanese yamSoy sauce beansOnionsGarlicWasanbonSake

Ingredients
- Dream pig rose 200g
- Dream pork bacon 20g
- Prefectural onion 10g
- Prefectural garlic 2g
- Prefectural Shiitake mushroom 2
- Ibuki Ibiko 30g
- Sanuki Cochin Chicken Gala 50g
- Kamebishi soy sauce 15 tsp
- Kinryo Sanuki Kimai 20 tsp
- Fujikawa butter 20g
- Sanuki's Dream 2000 Appropriate amount
- Italian parsley (home grown) 1
- Sakaide's salt and black pepper Appropriate amount
- Salad oil, Wasanbon Appropriate amount
- Nakata's Honey Appropriate amount
- Wed 500 tsp
Garniture
- Prefecture-grown potatoes 100g
- Sanuki Cochin Egg Yolk 2 individual
- Soy sauce beans 15g
Method
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Sprinkle the dream pork belly with Sanuki's Dream 2000 and color it in a frying pan.
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Add iriko, chicken and water to the pan and take out the broth.
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Add the chopped bacon, onion, garlic and butter in a pan, add black pepper and fry until fragrance appears.
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Put the pork belly and the broth, shiitake mushroom, soy sauce, sake, Wasanbon and honey in the pan of (XNUMX) and boil until the meat is tender.
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Take out the meat from the pan, cut it and grill it on a grill pan.
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味 Boil the soup and make a sauce.
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Grate the potatoes, add egg yolk and chopped soy beans, and season with salt and pepper.
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Pour the ⑦ into the ク ル elkuru, add the color in a frying pan, transfer to an iron plate and bake in the oven.
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On a plate, serve the pork belly and garniture, pour the sauce, decorate it with Italian parsley, and add coarsely ground pepper to accent.
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