Miso Dashi Omelette, Pulled Pork and Charred Broccoli
Last week I was reading about a new cafe called Maslow’s in Naremburn, a Sydney suburb. The reviewer spoke glowingly of a dish that consisted of an Omelette with Pulled Pork and Dashi Broth. It sounded amazing. I would love to go to the cafe, and eat it or even see it for that matter, but for now I figured I should make it, just because it sounds so very good.
So that means I am back again with brunch. The blend of miso/ dashi with a fluffy omelette featuring pulled pork really works a treat. It’s sweet, it’s salty and I have included char grilled broccoli and toasted seeds. In short it is hard to stop eating and very hard to beat for a special brunch.
I’ve been working with Murray Valley Pork, writing recipes. The Pork is specially selected from Farmers in Victoria and New South Wales. Along with the usual cuts they also have these amazing packages of Pulled Pork (pictured). My advice is to start ringing butchers from here to find a place to buy near you. It’s approximately $24.00 a kg, an absolute bargain because you couldn’t even buy the Pork for that much. The meat is cooked by a gentle sous vide process taking up to 18 hours to complete. This results in a soft and tender pork in a rich smoky slightly sweet sauce that pulls apart with a fork. The bag gives us two days worth of meals for 4. Look out for my delicious Taquitos too!
So with this pulled Pork ready to go all I had to do was find some Dashi Miso to complete the taste. I also love that this dish doesn’t involve bread. If you happened to have some home made pulled pork or even a delicious pork mince base it would also be delicious. But, the smoky sweet flavour of the Murray Valley Pulled Pork really goes well with the salty Miso Dashi broth and the char grilled vegetables. I visited a Japanese grocery store and came out with these totally addictive ingredients.
Skater took a look at this dish and managed to keep his feelings to himself. He is highly suspicious of anything that looks a little out of the ordinary. I ignored the withering look he shot at me when it was placed in front of him. I was surprised to see he had finished it in minutes. No need to ask if he liked it. This has the Skater seal of approval. 🙂
- 12 whole eggs
- 1/2 tablespoon Dashi Miso paste or white miso Paste
- 20 ml Soy Sauce 1 tablespoon
- 80 ml cream 4 Tablespoons
- 250 ml chicken stock low salt
- 1 Tablespoons Miso white paste Dashi
- 6 slices pickled ginger pink Japanese. This is an essential taste. plus extra for serving
- 500 gram Pulled Pork warmed before use or make your own. I used Murray valley
- 200 gm broccoli sliced
- 1 whole Spanish onion cut into 8 leaving the cores so the pieces stay whole
- 120 ml olive oil
- 1/4 bunch coriander picked to sprigs
- 4 Tablespoons Ferakaki roasted sesame seeds with dried wakami seaweed a Japanese seasoning
- 60 gram Kewpie Japanese mayonnaise or home-made
* To slice the broccoli turn the head onto the green part and slice down the stalk in thin slices.
My Kitchen Stories partnered with Murray Valley Pork to bring you this recipe.