Photograph of the finished Mimiga

Japan · Tai heo trộn Mimiga

Mimiga

1 hr 15 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pig's ear Pig's ear 1.3 lb
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 1.4 oz
  • Photograph of Miso paste Miso paste 2.1 oz
  • Photograph of Cucumber Cucumber 2
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp

Method

  1. 1 Burn or scrape off the hair from the pig's ears, then wash them thoroughly several times.
  2. 2 Boil pig ears with ginger for 50 minutes, or until chopsticks can easily pierce through them while the cartilage remains crispy.
  3. 3 Remove them from the boiling water and immediately immerse them in ice water to allow the cartilage to shrink and become crunchy.
  4. 4 Slice the pig's ears into very thin strips.
  5. 5 Mix with miso and vinegar dressing, add shredded cucumber, and refrigerate before serving.
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