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Minudaru ｜ Our Regional Cuisines

  • Okinawa Prefecture

    Minudaru

Minudaru

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  • Main lore areas

    All of Okinawa Prefecture

  • Main ingredients used

    Pork loin, black sesame

  • History/origin/related events

    "Minudaru" is a thin slice of pork loin coated with black sesame sauce and steamed, also called "kuljin" (=black meat) because of its dark finish. The steaming process removes the fat from the meat, so despite its appearance, the taste is light. Sometimes squid ink is added to make it darker and richer. It has been used as a celebratory dish since ancient times, and has the advantage of not changing its flavor even after it cools down and can be re-steamed. "Tunda-bun(name of dish)", a luxurious appetizer container that has been in use since the dynastic period, is filled with seven to nine elaborate appetizers, of which "Minudaru" is one.

  • Opportunities and times of eating habits

    It is a high-class dish with plenty of sesame seeds, and is eaten as a stacked dish, a "Tunda-bun", or a celebratory dish.

  • How to eat

    Trim the fat from the pork back loin. Fry black sesame seeds and grind them in a mortar and pestle until oil comes out, then add sugar, soy sauce, and mirin and grind further to make sesame sauce. Wipe off the juices from the pork back loin and marinate in the sesame sauce. Place the pork back roast in a steamer covered with kitchen paper and steam. Sometimes, add squid ink to the sesame sauce for seasoning.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    It is commonly made at home and can also be enjoyed at restaurants in the prefecture.

RECIPE

Ingredients (4 servings)

  • Pork back loin slices (7mm thick) 8 slices
  • Black sesame seeds 100g
  • Sugar 2 tsp.
  • Mirin(=sweet rice wine) 4 tbsp.
  • Soy sauce 4 tbsp.

How to cook

  • 1. Roast black sesame seeds and grind them well in a mortar until oil comes out, then add sugar, mirin, and soy sauce and grind further to make a thick sesame paste.

  • 2. Wipe the pork loin thoroughly and marinate it in the sesame paste for 30 minutes to 1 hour to soak up the flavor.

  • 3. Line a steamer with cooking paper and place the pork in the steamer.

provider : "Ryukyuan Cuisine Researcher" Junko Ashitomi

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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