Recipe: Yummy Creamy Pork Cartilage Miso Soup
Creamy Pork Cartilage Miso Soup. Great recipe for Creamy Pork Cartilage Miso Soup. This is based off "Pork Cartilage Simmered in Miso". In place of daikon radish, you can use silken tofu by using a spoon to scoop out large chunks and adding to the soup.
It will become even more soft and delicious. Finely chop cooked pork fatback and whisk into finished broth. To serve, season broth with condiments of your choice (salt, soy sauce, miso, sesame paste, grated fresh garlic, chili oil or a mixture of all, for instance) and serve with cooked ramen noodles and toppings as desired. You can cook Creamy Pork Cartilage Miso Soup using 11 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Creamy Pork Cartilage Miso Soup
- It’s of Pork cartilage.
- Prepare of Onion.
- It’s of cm Daikon radish.
- It’s of packet Shimeji mushrooms.
- You need of Sake.
- You need of 〇Mirin.
- Prepare of 〇Sugar.
- It’s of rounded teaspoon 〇Bonito dashi stock granules.
- It’s of 〇Awase miso.
- You need of Thin green onions or scallions.
- Prepare of Shichimi spice.
Japanese cream stew is characterized by a cream or dairy-based broth that is slightly thickened and includes traditional proteins such as chicken or pork. Other proteins that may be included are fish (white fish or salmon) or seafood (shrimp) and vegetables. Commonly used vegetables are potatoes, carrots, and onions. Tonjiru does not get cold as fast as other miso soup because the surface of the soup is covered by a very thin film of oil from the pork.
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..
This film of oil keeps the soup hot, which is perfect on a cold day. If you know how to make miso soup, you can make tonjiru easily. All you need to do is to sauté pork then vegetables, cook in dashi stock. Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock.