Today, I tried making pork tsukudani with a tandoori chicken spice mix.
As it was simmering, the aroma of spices filled the air. The finished dish had a subtle curry flavor. Since it’s tsukudani, the soy sauce flavor was prominent, but it was nice to have a change in flavor (an increased variety of tastes), similar to when dried ginger is added.
Japanese link: Pork Tsukudani with Spice Mix: Recipe
Pork Tsukudani with Spice Mix: Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) |
| 1 | Pork belly | 1000 | 3860 | ¥1,000 |
| 2 | Sugar | 100 | 387 | ¥30 |
| 3 | Soy sauce | 100 | 71 | ¥47 |
| 4 | Sake | 100 | 80 | ¥44 |
| 5 | Mirin | 50 | 133 | ¥32 |
| 6 | Water | 200 | 0 | ¥0 |
| 7 | Spice mix | 10 | – | ¥61 |
| – | (Total) | 1560g | 4531kcal | ¥1,214 |
Calories and prices are approximate values.
Pork Tsukudani with Spice Mix: Recipe (Instructions)
・First, I put all the seasonings into the pot. The spice mix is floating in the pot.
・Next, I added the pork to the pot.
・This is how it looked after about 10 minutes of simmering over low heat. The yellowish color is probably due to the spices.
・Another 20 minutes later. I stirred it occasionally with a spatula to prevent the bottom of the pot from burning. There was still a lot of liquid, so it needed more simmering.
・About 1 hour after starting to simmer. Most of the liquid at the bottom of the pot had evaporated. The watery appearance is probably due to the oil content. I turned off the heat, and the simmering was complete.
・This is how it looked after cooling down in the pot. For some reason, the color seems to have deepened here.
・As it was simmering, the aroma of spices filled the air. The finished dish had a subtle curry flavor. Since it’s tsukudani, the soy sauce flavor was prominent, but it was nice to have a change in flavor (an increased variety of tastes), similar to when dried ginger is added.
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