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Anda Insu (Soybean Paste With Pork)

Demonstrated by: Ellen Higa

Ingredients

1 1/2 lbs belly pork
1 container (27 oz) shiro miso (Japanese white fermented soy bean paste)
1 shiro miso container sugar (equal to the level of miso in tub – this is about 3 cups sugar)
2 to 3 tablespoons grated ginger root
2 teaspoons dashi no moto (Japanese fish flavored soup granules)

Instructions

Place pork in a saucepan; cover with water and bring to a boil.  Drain and rinse pork.  Add just enough water to barely cover pork, cover and simmer for 1 hour; drain and dice pork.  In a saucepan, cook miso and sugar over low heat for 30 minutes, stirring often.  Add ginger and dashi no moto; continue cooking for 30 minutes.  Add pork, cook for about 30 minutes or until miso begins to darken and sugar is completely dissolved.  Cool and refrigerate.  Store in a covered container.

Note: To soften ANDA INSU, sprinkle with water and microwave for a few seconds.  ANDA INSU can be used as a seasoning for broiled fish, or as a condiment, or as a filling in musubi (rice balls).