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pork belly burdock root mushrooms carrot radish aburaage sesame oil granules water ground sesame seeds green onions
Viewed: 92 - Published at: 7 years agoIngredients
- 150 grams Thinly sliced pork belly
- 1/2 Burdock root
- 1/2 a bunch Shimeji mushrooms
- 1/3 of a sheet Konnyaku
- 1/2 Carrot
- 5 cm Daikon radish
- 1/2 Aburaage
- 1 tbsp Sesame oil
- 2 tsp Dashi stock granules
- 800 ml Water
- 2 to 3 tablespoons Miso
- 1 Ground sesame seeds
- 1 Green onions or scallions
Method
- Cut up the burdock root and put into a bowl of water with a little vinegar added.
- Cut the pork into 2 cm wide pieces.
- Cut the stem end off the shimeji mushrooms.
- Cut up the rest of the ingredients into bite-sized rectangular pieces.
- (De-grease the aburaage first by pouring boiling water over it).
- Heat up a pot and add the konnyaku.
- Stir fry until it makes squeaky sounds.
- (You can skip this step if you've parboiled the konnyaku.)
- Add the sesame oil to the pot and stir-fry the pork.
- When the color of the meat changes, add the vegetables and stir-fry.
- When everything has been coated with the oil, add the water and dashi stock granules.
- When it comes to a boil, remove the scum, reduce the heat to low and simmer until the vegetables are cooked through.
- Dissolve the miso and add to the soup.
- Turn the heat off just before the soup boils.
- Ladle into bowls, add some ground sesame seeds and chopped green onion, and it's done.
- I think it tastes better if you let it cool down once and re-heat it.
- Try the second bowl with some kimchi - it's delicious.
