A Local Flavor of Gifu Magnolia Leaf Miso Pork Bento

1. 1

   Combine the ingredients for the green onion miso.

2. 2

   If you prefer it sweeter, add a little more honey.

3. 3

   Cut the pork into bite sized pieces and coat lightly with katakuriko.

4. 4

   Blanch the pork quickly in boiling water, and drain well.

5. 5

   Lay a magnolia leaf on a pan, top with the miso from step 1 and turn on the heat (if possible, use dried magnolia leaves; this time I used a fresh one).

6. 6

   Start by cooking the shimeji mushrooms.

7. 7

   When the mushrooms are halfway cooked, add the pork.

8. 8

   Stir the meat, mushrooms, and miso on top of the leaf until they are cooked through.

9. 9

   When packing this into a bento box, if you use a fresh new magnolia leaf as a divider, it has anti-microbial qualities and smells nice too.

10. 10

    Put sushi rice on top of a fresh magnolia leaf to make a simple version of ho-ba sushi.

11. 11

    Again, the anti-microbial properties of the leaf make this great for bentos.

12. 12

    This is the ho-ba or magnolia leaf used in Gifu's regional cuisine.

13. 13

    The leaves are big and has anti-microbial properties, and is used in dishes such as ho-ba sushi and ho-ba miso.

* Per serving · 4 servings · Values may vary.

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