Ingredients of Creamy Pork Cartilage Miso Soup
- It's 400 grams of Pork cartilage.
- You need 1 of Onion.
- You need 15 of cm Daikon radish.
- It's 1/2 of packet Shimeji mushrooms.
- Prepare 100 ml of Sake.
- It's 2 tbsp of 〇Mirin.
- You need 1 tbsp of 〇Sugar.
- It's 1 of rounded teaspoon 〇Bonito dashi stock granules.
- Prepare 3 tbsp of 〇Awase miso.
- You need 1 of Thin green onions or scallions.
- You need 1 of Shichimi spice.
Creamy Pork Cartilage Miso Soup instructions
- Peel the daikon radish and cut into large quarters and smooth off the edges (It's extra easy to round the edges if you use a peeler)..
- Boil Step 1 in water. Add a handful of unwashed, uncooked rice (not included in ingredients) and boil with together with the daikon radish..
- Once it has begun to boil, turn the heat to low and cook for 30 minutes. Stop the heat and let it sit as-is in the pot..
- Cut the pork into bite-sized pieces and lightly brown both sides in a frying pan. Put the meat into a separate pot and add a large amount of water plus 50 ml of sake. Turn on the heat..
- Don't add this to the pot with the daikon radish. Add the meat to a separate pot..
- When it comes to a boil, remove the scum from the surface and leave it to simmer for 1 hour on medium heat. If it seems like the water is going to evaporate completely, add more..
- Discard the boiled water and put the meat back into the pot. Fill with a large amount of water and add the 1 cm cubed onion, the remaining sake, and the 〇 ingredients. Cook over high heat..
- When boiling, lower the heat to medium-low and simmer for 30 minutes..
- 30 minutes later.... Strain Step 3 in a colander and rinse with running water to remove the grains of rice. Add to Step 8. Simmer together for another 15 minutes..
- Add the shimeji mushrooms (with their hard base cut off), continue to lightly simmer, and then turn off the heat..
- Serve in a dish and garnish with finely chopped scallions. Season with ichimi spice and enjoy..
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