Mamenoka shortbread with foie gras, miso and egg yolk condiment

Mamenoka shortbread with foie gras, miso and egg yolk condiment

hot dish 4 servings

This recipe is a new Japanese take on the traditional bean-based dish of southwest France. The beans are replaced with mamenoka to show that they can be used easily in every-day cooking.

Ingredients

  • 160g of mamenoka
  • 300g of belly pork
  • 1 onion
  • 1-2 small carrots
  • 1 clove of garlic
  • 1 stalk of celery
  • 220g of fresh tomatoes
  • 50cl of white wine
  • 2 tbsp of olive oil
  • 500ml of stock
  • Bouquet garni
  • Salt and pepper

How to make

  1. Brown the belly pork in a frying pan.
  2. Heat some olive oil in a pan and fry the garlic, onion, carrot and celery. Add the tomatoes then crush them in the pan. Add the white wine and broth and cook until tender.
  3. Finish baking in the oven and add breadcrumbs, cheese and mamenoka to finish.

Take care with the serving temperature, as the benefits of the natto can be lost if it’s too cold
Note that the mamenoka should be added near the end of the cooking process, so as to avoid overcooking it.