Craving a comforting and flavorful Japanese-inspired meal? Look no further than this creamy Komatsuna and pork loin stew! This recipe expertly blends the slightly peppery bite of komatsuna (Japanese mustard spinach) with the richness of tender pork loin, all simmered in a luscious, creamy sauce. It's a surprisingly simple dish to prepare, yet delivers a depth of flavor that will impress even the most discerning palate. The perfect balance of savory and subtly sweet makes this stew a satisfying meal for any occasion, from a cozy weeknight dinner to a special weekend treat.
This easy-to-follow recipe requires minimal ingredients and cooking time, making it ideal for busy weeknights. Forget complicated techniques; this dish focuses on letting the natural flavors of the ingredients shine. Ready to create this delicious and heartwarming stew? Let's dive into the step-by-step instructions and create a culinary masterpiece together!
Tools Needed
Ingredients
- Komatsuna: 200g (approx. 4 stalks)
- Pork loin: 150g
- Onion: 1/2
- Soy sauce
- Sake (or water)
- Milk
- Mirin
- Potato starch
- Salt
- Pepper
- Sesame oil
Step-by-Step Instructions
Step 1. Prepare Ingredients and Marinade
- Roughly chop komatsuna stems into 4-5cm pieces. Separate stems and leaves.
- Thinly slice the onion (5mm wide).
- Season pork with soy sauce, sake (or water). Marinate.
Step 2. Sauté Vegetables and Pork
- Heat sesame oil in a pan. Stir-fry onions until softened.
- Add komatsuna stems to the pan and stir-fry until slightly softened. Add salt.
- Add komatsuna leaves and stir-fry briefly. Remove vegetables from pan.
- Add a little more oil to the pan and stir-fry the marinated pork until lightly browned.
Step 3. Create and Combine the Creamy Stew
- Mix milk, mirin, and potato starch.
- Add the prepared milk mixture to the pork. Stir well to prevent sticking.
- Add the stir-fried komatsuna back into the pan. Combine well.
- Season with salt and pepper to taste.
Step 4. Serve
- Serve hot.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Stir-frying the vegetables separately helps maintain their texture.
- Marinating the pork enhances its flavor and keeps it moist.
- Preparing the milk mixture beforehand prevents lumps and ensures a smooth, creamy consistency.
Nutrition
- N/A
FAQs
1. Can I substitute komatsuna with another leafy green?
Yes, spinach or bok choy are good substitutes, but their flavor will slightly alter the final taste. Komatsuna has a unique peppery note.
2. What kind of cream is best for this recipe?
Heavy cream works best for a rich and creamy texture. You can use half-and-half for a lighter version, but the sauce may be thinner.
3. Can I use a different cut of pork?
Yes, pork shoulder or tenderloin can also be used. Just adjust cooking time as needed; thicker cuts will require longer cooking.
This Komatsuna and Pork Loin Creamy Stew is a delicious and satisfying meal that’s surprisingly easy to make. Enjoy the comforting flavors and the simple elegance of this Japanese-inspired dish. We hope you savor every creamy, flavorful bite!