Tsukudani made only with pork and sansho pepper. Quite spicy. Rice is a must.

Today, I tried making tsukudani using only pork. I added sansho pepper for seasoning.

The finished dish turned out quite spicy. Perhaps the sansho pepper made the flavor too strong, or it might be because I didn’t add any vegetables, leading to an excess of seasoning. It ended up being a flavor that absolutely requires rice (though for tsukudani, a strong flavor isn’t necessarily bad).

Japanese link: Pork Tsukudani Recipe

Pork Tsukudani Recipe (Ingredients)

Calories and prices are approximate values.

Pork Tsukudani Recipe (Instructions)

・This time, I first put all the seasonings into a pot (the scattered bits are sansho pepper powder). Since I didn’t add any vegetables, I added 200g of water to compensate for the lack of moisture from vegetables.

・Next, I added 1kg of thawed pork and started simmering it over low heat.

・After simmering for about 30 minutes. There’s still a lot of moisture left.

・After simmering for about 1 hour. Push the meat aside with a spatula and check the bottom of the pot; it’s done when there’s almost no moisture left.

The finished dish turned out quite spicy. Perhaps the sansho pepper made the flavor too strong, or it might be because I didn’t add any vegetables, leading to an excess of seasoning. It ended up being a flavor that absolutely requires rice (though for tsukudani, a strong flavor isn’t necessarily bad).