Yatsuhashi Poutine

Ingredients

In this adaptation, the traditional poutine is transformed by incorporating Yatsuhashi flavors and ingredients. The original dish is typically made with gravy, cheese curds, and French fries, while Yatsuhashi Poutine adds a Japanese twist by introducing maple-glazed pork belly and a savory miso gravy. This fusion of flavors creates a delightful blend of sweet and savory, combining the best of both Japanese and Quebecois cuisines. We alse have the original recipe for Yatsuhashi, so you can check it out.

• 4 cups (950ml) French fries 4 cups (950ml) French fries
• 1 lb (450g) pork belly, sliced 1 lb (450g) pork belly, sliced
• 1/4 cup (60ml) maple syrup 1/4 cup (60ml) maple syrup
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons miso paste 2 tablespoons miso paste
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 1 cup (150g) cheese curds 1 cup (150g) cheese curds
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat (total, saturated): 42g, 15g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 25g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the French fries on a baking sheet and bake them according to the package instructions until crispy.
3. 3.
   In a small bowl, mix together the maple syrup and soy sauce. Brush the mixture onto the pork belly slices.
4. 4.
   Heat a skillet over medium heat and cook the pork belly slices until they are caramelized and cooked through, about 5-7 minutes per side. Set aside.
5. 5.
   In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux.
6. 6.
   Gradually whisk in the broth and miso paste until the mixture thickens into a gravy consistency. Simmer for 5 minutes.
7. 7.
   To assemble the Yatsuhashi Poutine, place the crispy French fries on a serving platter. Top with the maple-glazed pork belly slices, cheese curds, and drizzle with the miso gravy.
8. 8.
   Garnish with chopped green onions and serve immediately.

Treat your ingredients with care...

• Pork belly — For a leaner option, you can substitute pork loin or chicken breast. Adjust cooking time accordingly.
• Miso paste — Choose a high-quality miso paste for the best flavor. If you prefer a milder taste, use white miso instead of red miso.
• Cheese curds — If cheese curds are not available, you can substitute with shredded mozzarella or cheddar cheese.

Tips & Tricks

• For extra flavor, marinate the pork belly slices in the maple syrup and soy sauce mixture for 1-2 hours before cooking.
• If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the miso gravy while simmering.
• Experiment with different types of cheese curds, such as flavored or smoked varieties, to add a unique twist to the dish.

Serving advice

Serve the Yatsuhashi Poutine hot as a main course. It pairs well with a side of pickled vegetables or a fresh green salad.

Presentation advice

Arrange the crispy French fries on a platter and layer the maple-glazed pork belly slices on top. Sprinkle the cheese curds over the dish and drizzle the miso gravy generously. Garnish with chopped green onions for a pop of color.