Japanese Steamed Pork (Buta Niku No Mushimono)
Buta Niku No Mushimono is a Japanese dish of steamed pork patties mixed with shiitake mushrooms, garlic, ginger, and green onions.
- Serves: 4 persons
- ¾pound/300g pork (lean ground)
- 3shiitake (fresh or dried)
- 1tablespoon garlic (chopped)
- 1green onion stalk
- 1teaspoon ginger (chopped or grated)
- 1tablespoon soy sauce
- 2tablespoons sake
- 1teaspoon sesame oil (plus extra to drizzle over the finished steamed pork)
- ¼-1/3 teaspoon salt
- ⅛teaspoon black pepper (to taste)
- 2tablespoons potato starch (or cornstarch)
Step 1If you are using dried shiitake, in a medium bowl add water (or hot water if you are short on time), and then soak the mushrooms until reconstituted (about 30 minutes for cold water, shorter for hot water). Squeeze excess water from the reconstituted mushrooms.
Step 2Remove the stems from the mushrooms, and then chop. Add to a large bowl.
Step 3Meanwhile, mince the ground pork using the back (or dull side) of the knife to tenderize it. Add the meat to the large bowl with chopped mushrooms.
Step 4Chop garlic and green onions, then add to the bowl with pork. Reserve some green onions for garnish.
Step 5If you are using fresh ginger, peel the skin from the ginger and chop finely, or grate. Alternatively, use pre-grated raw ginger available in tubes. Add this to the meat mixture.
Step 6Mix in soy sauce, sake, sesame oil, salt, and black pepper. Sprinkle potato starch (or cornstarch) over the meat mixture and knead well using hands.
Step 7Prepare the steamer and begin boiling water. Shape the meat mixture into 2 or 3 small patties, depending on the size of your cornstarch, and place them on a flat plate.
Step 8Place the plate in the steamer and steam cook for 10 to 15 minutes on high heat until meat is cooked through and juices run clear.
Step 9Plate the patties and garnish with additional sesame oil (optional), and chopped green onions.