Mae – Sune Shintama Recipe

Combine rice vinegar, sugar and salt in a small bowl and stir until sugar dissolves. Pour over shredded daikon and sliced cucumber in a shallow bowl. Toss with lemon zest and set aside to pickle for at least 10–15 minutes while you prepare other components. If using, fold in thinly sliced shiso or mint just before plating.

Make the custard base

In a medium bowl, whisk together eggs, dashi stock, mirin, soy sauce, rice vinegar, sugar and salt until fully combined and slightly frothy. Strain the mixture through a fine-mesh sieve into a measuring cup or bowl to ensure a silky texture and remove any chalaza or foam.

Cook the custard

There are two gentle methods: steaming or bain-marie (water bath) in the oven. For steaming: Pour the strained egg mixture into a shallow heatproof dish (approx. 6–7 inches). Cover with foil. Place in a steamer over simmering water, reduce heat to low, and steam gently for 12–14 minutes until the custard is just set but still slightly wobbly. For water bath: Preheat oven to 160°C (325°F). Place the dish in a larger roasting pan and pour hot water into the pan to reach halfway up the outside of the dish. Cover dish tightly with foil and bake 18–22 minutes until set. Remove and let rest 5 minutes before serving.

Season the meat

In a bowl, combine ground pork, grated ginger, half of the chopped green onion, sesame oil and potato starch. Mix gently to combine. Taste a small amount cooked in a skillet and adjust seasoning with a pinch of salt if needed.

Pan-fry to crisp

Heat neutral oil in a small skillet over medium-high heat. Add the seasoned meat in a thin layer or small spoonfuls and press lightly to create small patties or crumbles. Cook without disturbing until nicely browned on the bottom, about 2–3 minutes, then break up and continue cooking until fully cooked and crispy edges form, another 2–3 minutes. Remove to a paper towel-lined plate to drain. Toss with fried shallots and toasted sesame seeds to coat and add crunch.

In a small bowl, whisk ponzu with sweet miso until smooth. Taste and adjust: add a little more ponzu for acidity or a touch more miso/honey for sweetness. If using scallion oil or chili oil, stir them in to finish.

To assemble: Spoon warm shintama custard into shallow individual bowls. Arrange a spoonful of the pickled daikon/cucumber beside or partially over the custard. Top the custard with a portion of the crispy seasoned pork mixture. Drizzle 1 teaspoon of the ponzu-miso sauce over the protein and custard, then dot around with a few drops of scallion oil or chili oil if using. Sprinkle remaining fresh green onion and additional fried shallots for crunch. Finish with a light grating of lemon zest and an extra pinch of toasted sesame seeds.

Serve immediately while the custard is warm and the crispy pork remains crunchy. Leftover custard can be chilled and served cold, but reheat gently to preserve texture. Pickles will keep refrigerated up to 2 days; crispy pork is best fresh.