Celery and Octopus Spicy Sumiso Ae and Frying Pan Nasu Dengaku (top) Miso Tomahto Don and Quick Miso Shiru (bottom)

【Ingredients】 (5 servings)
Ginger (しょうが / Shōga) 30g
Garlic (にんにく / Ninniku) 2 cloves
Sesame oil (ごま油 / Goma-abura) 1tbsp
Onions (玉ねぎ / Tamanegi) 1/2
Sliced (boned) pork spare rib (豚バラスライス / Buta bara suraisu) 300g
Tomatoes (medium-size) (トマト / Tomahto) (medium-size= 中 / chū) 2
Miso (味噌 / Miso) 3tbsp
Mirin (みりん / Mirin) 5tbsp

Tomatoes (トマト / Tomahto) (medium-size= 中 / chū) 1/2
Green shiso (大葉 / Ōba) 5 leaves
Cooked rice (ご飯 / Gohan) 900g
(5 servings)

<How to make>
① Mince the ginger and garlic. Cut the onion into 1cm (little more than 3/8 in.) vertical slices. Cut the tomatoes into 1cm cubes. Cut the pork into 4cm-thick (little more than 1½ in.) slices.
② To a bowl, add the cut tomatoes, miso, and mirin, and mix well to make a sauce.
③ For the garnish, cut the tomato into 1cm cubes. Julienne the green shiso.
④ To a frying pan, add the sesame oil, ginger, and garlic. Fry at low heat until you begin to smell the aromas, then go to medium heat and add the onions. Once the onions soften, add the pork and fry until a little of the pinkness remains.
⑤ Add the sauce and fry until the tomatoes break down.

Recipe Developed by: Machiko Tateno