Japanese Pork Soup (豚汁

Von No Recipes · 50 Min.

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Zubereitung

1. Rinse the burdock in water and set aside (the ingredient list also calls for 1 tablespoon vinegar with it).
2. Heat a large heavy-bottomed pot over medium-high heat until hot. Add 1 teaspoon vegetable oil, then spread 260 grams pork jowl in an even layer. Let it brown undisturbed for a minute or two, then stir and brown the other side.
3. Add 150 grams daikon, 100 grams taro, 90 grams carrot, 90 grams shiitake and the scallion stems, and stir-fry until fragrant. Deglaze the pot with 2 tablespoons mirin.
4. Add 200 grams shirataki noodles, 5 cups dashi stock and the burdock, then bring to a boil.
5. Skim off all foam from the surface, repeating until no more foam rises.
6. Lower the heat to a gentle simmer, dissolve 1/3 cup yellow miso into the soup, and simmer uncovered for about 20-30 minutes, until the vegetables and pork are tender.
7. Serve topped with the chopped scallion greens and, if you like, shichimi togarashi.

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