This light summer dish will sweep you away to the islands of Okinawa with the refreshing taste of papaya, pork and umami rich dashi. If you can’t find green papaya, you can substitute daikon (Japanese radish) instead.
- ½ small green papaya or daikon (about 160g)
- 20g carrot
- 20g chives
- 1 tbsp oil
- 100g pork cutlet (can also use canned tuna)
- Pinch of salt
- Pinch of pepper
- 50ml katsuobushi dashi (from making 500ml Katsuobushi dashi as per product suggested uses)
- 1½ tbsp mirin (or sugar mixed with sake)
- 1 tbsp soy sauce*
- Split the green papaya lengthwise and remove the seeds with a spoon. Peel to remove the skin and cut into thin strips. Soak in water to remove any scum, while changing the water several times.
- Julienne the carrot and cut the chives into 5cm pieces.
- Heat the oil in a pan and fry the pork. When the meat changes color, add the green papaya and carrot, and sprinkle with salt and pepper. Stir-fry together.
- Add the dashi, mirin and soy sauce, and cook until the papaya is slightly crunchy.
- Finally, add the chives and cook briefly. Enjoy as is or serve with rice.
*Available in our Creative Beginnings: Redefining “Wa” Care Package