Tsukemono

An array of Japanese pickled vegetables—cucumber, daikon, and plum—that cleanse the palate at breakfast.

Ingredients

• 700g pork loin
• 300g ramen noodles
• a handful of grated fresh ginger
• 1 1/2 tsp wasabi paste
• 3 tbsp toasted sesame oil
• 200g napa cabbage
• a handful of fresh mitsuba, chopped
• soy sauce, to taste
• 400ml dashi stock
• 2 tsp shichimi togarashi

Instructions

1. 1

   Gather and prep the short-grain rice and large prawns, measuring everything out so it is ready to go.

2. 2

   Heat toasted sesame oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the grated fresh ginger and bean sprouts, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the large prawns, season with wasabi paste, and cook until just done, about 0 mins.

5. 5

   Warm the short-grain rice alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the short-grain rice and spoon the cooked mixture over the top.

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