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Ingredients
- pork belly - 200g/7 oz, cut into
thin strips
- shiitake mushrooms - 4, remove
stems and thinly sliced
- carrot - 50g/2 oz, thinly sliced
- ½ black konnyaku - 125g/4 oz
- gobo - 50g/2 oz, optional
- potato - 1, medium,, thinly
sliced
- daikon - 115g/4 oz, peeled and
sliced
- red or white miso paste - 3 tbsp
- rice vinegar - 1 tsp
- bonito stock or instant dashi
and kombu - 800ml/27fl oz/3½ cups
- oil - 2 tsp
- sake or dry white wine - 1 tbsp
For the garnish
- shichimi (seven-spice flavoring)
- scallions - 2, thinly sliced
Method
- If you using gobo, scrub the
skin off with vegetables brush.
- Slice the vegetables and soak
the gobo in water with vinegar for 5 minutes. Then drain it.
- Put the piece of konnyaku in a
small pan then add water enough to cover it. Then boil over a a
medium heat, then drain and cool it.
- Tear the konnyaku into 1in lupms.
- Heat the oil and quickly
stir-fry the pork. Then add all the konnyaku, potato, carrot,
gobo, daikon and shiitake mushrooms, then stir-fry for a minutes.
Pour in the sake.
- Boil the soup, then skim it and
simmer for 10 minutes until the vegetables are softened.
- Ladle a little of the soup into
a small bowl and dissolve the miso paste in it.
- Pour the mixture back into the
saucepan and boil.
- Remove from the heat, serve in a
bowl and sprinkle with scallions and shichimi. Serve immediately.
Serves 4.
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