Seiro Mushi

INGREDIENTS

200 grams cabbage, quartered and blanched
200 grams baguio pechay, blanched and sliced
120 grams carrots, sliced thinly into rounds and blanched
80 grams zucchini, sliced thinly into rounds, blanched
4 pieces okra, sliced and blanched
320 grams pork belly or beef sirloin sliced thinly

Ponzo Sauce:
150 ml soy sauce
1 teaspoon hondashi
40 ml vinegar
50 ml sake
100 ml water
1 tablespoon sugar
40 ml calamansi juice, as needed

Gomadare Sauce:
200 grams roasted sesame seeds
40 grams Japanese miso
60 grams Japanese mayonnaise
50 ml soy sauce
50 ml sesame oil
80 ml water
2 tablespoons sugar

PROCEDURE

1. Arrange blanched vegetables in the seiro cooker (traditional Japanese food steamer). Steam together with your choice of meats (pork or beef). Serve with ponzo or gomadare sauce.
2. To prepare ponzo sauce:  Mix and boil all ingredients together except calamansi juice.  Once the sauce has been cooled down, add in calamansi juice depending on the taste.
3. To prepare gomadare sauce:  Mix all ingredients together until well blended. Set aside until ready to use.

NOTES

Steamed Pork or Beef Sirloin and Vegetables
Elite Recipes: A New Twist on Japanese Cooking with Seiji Kamura