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Can you guess the secret ingredient in these little finger pieces? It’s a playful creation made with canned pork luncheon meat, simply layered with sliced cheese. I love the cross-section – it looks beautiful even though the idea is very simple. This is my style of cooking: easy, but full of fun and creativity!

BLOG
Can you guess the secret ingredient in these little finger pieces?
It’s a playful creation made with canned pork luncheon meat, simply layered with sliced cheese.
I love the cross-section – it looks beautiful even though the idea is very simple.
This is my style of cooking: easy, but full of fun and creativity!
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This nikomi is another incredibly tasty pork dish from my absolute favorite izakaya.Different parts of pork are simmered in a soy sauce-based broth in a big hot pot. Under all the pork, you’ll find tofu that’s been quickly simmered and has soaked up all the flavour. I always order a boiled egg as a topping- it’s cooked in the same pot and tastes amazing.On top, there’s chunky chopped leek, Japanese mustard, and I usually sprinkle some shichimi, a Japanese chilli spice.The umami is deep, and the flavour and texture are rich and complex. Honestly, it’s hard to describe just how good it is- but one thing’s for sure: it goes perfectly with a beer!