Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, creamy pork cartilage miso soup. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Creamy Pork Cartilage Miso Soup is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Creamy Pork Cartilage Miso Soup is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have creamy pork cartilage miso soup using 11 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Pork Cartilage Miso Soup:
- Take 400 grams Pork cartilage
- Get 1 Onion
- Make ready 15 cm Daikon radish
- Take 1/2 packet Shimeji mushrooms
- Prepare 100 ml Sake
- Prepare 2 tbsp 〇Mirin
- Take 1 tbsp 〇Sugar
- Prepare 1 rounded teaspoon 〇Bonito dashi stock granules
- Take 3 tbsp 〇Awase miso
- Take 1 Thin green onions or scallions
- Get 1 Shichimi spice
Instructions to make Creamy Pork Cartilage Miso Soup:
- 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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