Habanori with Pork Moyashi
〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・
[Habanori x Pork ] Add a touch of oceanic bliss to your moyashi pork stir fry with Habanori!
〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・
Ingredients (about 2-3 cups of rice bowl):
-
Dried Habanori
- Moyashi 100g
- Slice Pork 50g
- 1 egg yolk
- 1 teaspoon of sesame oil
- 1 tablespoon of strong grilled meat
- White sesame (if it is not in the sauce)
- Black pepper
How to:
-
◎ Lightly toasting the Habanori seaweed will give it a beautiful green color. (You can toast it in a toaster at 200 degrees Celsius for about 20 seconds or heat it in a frying pan.)
- Rinse the bean sprouts well, remove the roots, and drain in a colander. If the pork belly slices are large, cut them into bite-sized pieces.
- Put sesame oil in a frying pan, heat over high heat, and fry the pork belly so that it does not stick. Add the bean sprouts and continue to stir-fry.
- Once the pork and bean sprouts are well coated with oil and the pork is partially cooked, reduce the heat to low. Add the egg yolk and gently stir to coat everything evenly.
- Season with black pepper to taste. Serve warm in bowls, topping with your desired amount of Habanori. Enjoy with a refreshing beer!
The addition of egg yolk creates a wonderfully creamy texture in this stir-fry. The rich aroma and flavor of the "Habanori" truly complete the dish. Perfect for beer or as a wine accompaniment! You can also substitute butter for sesame oil for a delicious twist.
