冬瓜の豚バラあんかけsimmered gourd-melon with pork sauce

Ingredients

・1/4 of gourd-melon

・100g of sliced pork belly

✨240cc of Japanese dashi( soup broth)
✨30cc of mirin
✨30cc of usukuchi soy sauce
✨ pinch of sugar
・Pinch of salt

・2 table spoon of starch

・Thinly sliced spring- onion

・Grazed ginger

1.Cut the gourd- melon into about 3cm cube. Take off the dark green skin thinly, leave the light green part for its fresh color. Also take off the edge of the skin to prevent it from falling apart when it is simmered.
2.Boil g-melon in boiling water with half tea spoon of salt melted salt, in medium heat about 10 min until the skewer goes into the melon smoothly.

3.Add✨ ingredients into deep small pan and add pork belly when it is boiled.

4.Cook them about 5 min, adjust the taste with salt, don’t add anymore soy. It is better to keep the light color of the dish. Cook them with medium heat for 5 min.

5.Present the melon and pork on the deep plate and re- heat the rest of the sauce again.
6.Add melted starch with 2 table spoon of water when the sauce is boiling. Keep mixing the sauce and add the starch until it gets thick until the right consistency.
7. Serve on the melon and garnish with 白髪葱(thinly chopped spring- onion) and grazed ginger. Finish!