Japanese Culture in New York - Chopsticks NY

-Vol.2-

Recipe courtesy Katsutoshi Saito

In this corner, Japanese chefs share their secret recipes of home-style Japanese dishes with you.

This month, Katsutoshi Saito of Blue Ribbon Sushi Brooklyn teaches us Napa Cabbage Millefeuille with Pork Belly. “The key words of my home cooking are simple and seasonal,” says chef Saito. He chooses napa cabbage for this dish; the vegetable commonly used in Japan during cold seasons. Although he mainly uses traditional Japanese ingredients such as kombu (kelp) and umeboshi (pickled plum), his twist results in a completely original dish. Actually, the use of umeboshi makes a lot of difference. Its sourness and saltiness gives it a kick, and at the same time it softens the meat. Small amounts of sake and the natural moisture from napa cabbage generate a steaming effect, and all of the ingredients’ flavors melt together. The elegant medley of flavors surprises even Japanese people.

Blue Ribbon Sushi Brooklyn
278 Fifth Ave., Brooklyn, New York 11215
TEL: 718-840-0408 www.blueribbonrestaurants.com

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Ingredients (Servings : 4)

1/2 napa cabbage
1 pound of pork belly, thin sliced
1 pack of enoki mushrooms
5-6 pieces umeboshi (pickled plum)
6”-7” long piece dried kombu (kelp)
2 ounces of sake

[Sauce A]
Blend Grated daikon radish, ponzu (citrus based Japanese sauce) and shichimi pepper (Japanese assorted chili pepper). Change the amount as you like.

[Sauce B]
Add salt and black pepper to season in sesame oil.

*All of the Japanese ingredients are sold at Japanese grocery stores. For the list of local grocery stores, see page 27.

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Step

1. Trim the stems of enoki mushrooms.
2. Soak dried kombu in water for about half an hour to soften.
3. Remove seeds from umeboshi and process it to a paste.
4. Spread umeboshi paste on thinly sliced pork belly.

5. Peel napa cabbage leaf, and make layers of kombu, enoki mushroom and pork on the leaves.

6. Cut the napa cabbage layers 2-3 inch width.
7. Place the cut layers in a pot vertically.

8. Pour in sake and steam it for about 15 minutes at low to medium heat. Try not to open the lid while cooking. Serve with sauces A and B.

*A thick pot is ideal for this dish, but if you don’t have that kind of pot, you can substitute with a regular pot. In that case, keep the heat low and cook a little longer.