Spare ribs in chilli sauce.

Seasonal recipes to enjoy
early summer vegetables and "Yume no Daichi"

In the third installment of "Seasonal Recipes" using "Yume no Daichi" and seasonal ingredients, we introduce a dish using tomatoes, a vegetable that is in season from late May to August.

THE RECIPE

The sweet and spicy spare ribs and refreshing marinade of colorful summer vegetables
will soothe and revitalize your body after a long day in the summer heat.

Spare ribs in chilli sauce.

INGREDIENTS-SERVES 2

  • Pork spare rib: 200g
  • Salt and pepper: a pinch
  • Bell pepper: to taste
  • Coriander: as needed

Spare rib sauce

  • Sweet chili sauce: 1 tablespoons
  • Honey: 1/2 teaspoon
  • Soy sauce: 1 teaspoons

Marinated eggplant and tomato

  • Eggplant: 1
  • tomato: 1/2
  • Salad oil: to taste

Marinade

  • Sugar: 1 tablespoons
  • Vinegar: 3 tablespoon
  • Salt: a pinch

PROCEDURE

  • Cut a slit in the skin on the bone side of the pork spare ribs and a slit between the bone and the meat, respectively. Season both sides lightly with salt and pepper.
  • Mix well the spare rib sauce in a bat, add 1) and rub with your hands, then place in the refrigerator for at least 1 hour to let the flavors soak in.
  • Cut bell peppers into wedges.
  • Place 2) and 3) on a baking sheet and bake in the oven at 200°C for 15-20 minutes, until the pork spareribs are cooked through.

  • Side dishMarinated eggplant and tomato

    • Cut eggplant and tomatoes into bite-size pieces. Soak eggplant in water to remove the scum and drain.
    • Fill a pan with salad oil to a level of about 3 cm from the bottom, heat to 180°C, and fry the eggplant until tender, then drain the oil.
    • Mix marinade in a bowl, add 1 tomato and 2 while hot and dress.
  • Arrange spare ribs, bell peppers and marinade in a bowl and top with Coriander, if desired.

More and more people are growing tomatoes at home.
There are now more than 8,000 varieties. They come in a variety of colors, from the standard red to yellow, orange, green, and purple. Tomatoes are rich in lycopene, which has strong antioxidant properties.
Lycopene is one of the carotenoid pigments and has red, yellow, and other colors. It removes excess active oxygen in the body, improves blood flow, and is expected to be effective in preventing and improving lifestyle-related diseases.

In addition, tomatoes are rich in glutamic acid, an umami ingredient.
Therefore, they are a perfect match for “Yume no Daichi,” which is meaty and has a strong umami taste.
Please give it a try.

Editor

editor-hoshino

HOSONO Sayaka

Food coordinator

She has appeared on cooking shows, produced and filmed recipes for cooking video services, and written and taught cooking articles.She specializes in creating home cooking recipes that are easy to imitate and simple.
In 2017, she moved to Singapore to develop and sell bento recipes. Since then, he has been working to promote Japanese cuisine both domestically and internationally.

Editor

editor-makita

MAKITA Yoshimi

Registered Dietitian

She has experience in product development and specific health guidance for a food service company.
In addition to her extensive field experience as a registered dietitian, she is involved in column writing and nutritional calculations.
She specializes in creating menus for people with health issues.

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