Part 4/8:
As the meal progresses, the main attraction takes center stage: the Snow AED pork from the Neot Prefecture, paired with panko breadcrumbs and oil. These three seemingly simple ingredients undergo a transformation into a delightful dish that exemplifies flavor and texture harmony.
Mitani’s meticulous cooking technique involves aging the pork in a Yuki Moro, ensuring tenderness and marbling throughout. The panko breadcrumbs, exclusively developed for Narikura, deliver a crisp and delicate crust. Cooking at low temperatures allows the meat to tenderize while retaining a light and crispy outer texture.