Anda Insu (Soybean Paste With Pork)
Demonstrated by: Ellen Higa
Hui O Laulima – Giving a Helping Hand - May 22, 2005
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)
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).