STEAMED HOKKAIDO YUMENO DAICHI PORK & NANKO PLUMS
Due to Aomori city’s close proximity to Hokkaido (with Aomori prefecture and Hokkaido separated by 20km of ferocious sea), it’s easy to stumble across Hokkaido dishes in the streets.
I saw a rather fun looking dish that I had to try, involving a steamed basket full of pork, vegetables and plums. The basket, full of the raw ingredients, is placed on a metal plate covered in water, with a cooking candle underneath. As the candle heats the water, it turns into steam, rising through the basket and cooking all the ingredient in about 15 minutes.
After removing the lead, a huge cloud of steam rose to reveal the freshly cooked pork, which I promptly dipped into the accompanying sauce containing soy sauce and vinegar. The sharp taste of the sauce complimented the freshly steam pork and vegetables superbly.
There was something fun and elegant about watching this simple mechanism slowly cook the raw food before us, that made the meal all the more enjoyable.
Where: Sennen no utage
