Cheese Jeon with Shio-kombu and Pork
Cheese Jeon with Shio-kombu and Pork

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, cheese jeon with shio-kombu and pork. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Cheese Jeon with Shio-kombu and Pork is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Cheese Jeon with Shio-kombu and Pork is something that I have loved my entire life.

Kombu, the leathery seaweed that is used to make dashi stock, is packed full of umami. A traditional way to prepare it is as shiokombu (salty kombu) or kombu no tsukudani. Tsukudani is a method of cooking something with soy sauce, sake and/or mirin, and sugar until it's very dark, quite salty and.

To begin with this particular recipe, we have to prepare a few components. You can have cheese jeon with shio-kombu and pork using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Cheese Jeon with Shio-kombu and Pork:
  1. Prepare ●Plain flour
  2. Make ready ●Water
  3. Get Shio-kombu
  4. Take Pork offcuts or pork belly
  5. Take Chinese chives
  6. Take Cheese (easy melting type)
  7. Make ready Sesame oil and black pepper

The term refers to the clear soup that originated from Chinese immigrants that settled in Western Japan. Pork comes in many forms: pork roasts, medallions, fillets, chops and pulled pork. And many of these taste better with some cheese, whether the cheese is used to stuff pork, shredded on top of pork or added to a sauce. Cheeses that pair well with pork include blue, mozzarella, cheddar and fresh.

Instructions to make Cheese Jeon with Shio-kombu and Pork:
  1. Cut the pork into small pieces. Mix the pork with 5 g of shio-kombu and 1/2 teaspoon of sesame oil and leave to stand (it's also delicious with grated garlic.)
  2. Meanwhile cut the Chinese chives into 1-cm widths. Mix the ● ingredients well.
  3. Add the Chinese chives, cheese and pork from Step 1 into the mixed ● ingredients (mix well until everything is well combined).
  4. Stir in the rest of shio-kombu.
  5. Heat sesame oil or vegetable oil in a frying pan. Place a good portion of the batter into the pan and fry.
  6. Once the bottom is golden brown, flip over. Press down with a spatula.
  7. When both sides are crispy and brown, it is done (I made eleven 7-8 cm diameter jeon).
  8. Sprinkle with coarsely ground black pepper (or ichimi spice if you like it spicy).

The Shio Kombu seaweed is great!!! Will buy again and would recommend to anyone needing it for a Oriental dish or spice. Kombu, a kelp seaweed with a robust flavor, thrives off the coasts of China, Japan and Korea. Because fresh kombu has a short shelf life, this seaweed is most often sold dried. One of this seaweed's most common uses is in a Japanese multipurpose stock, called dashi, which is used to create.

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