Creamy Pork Cartilage Miso Soup

Name: Creamy Pork Cartilage Miso Soup
Yield: 4 servings
Cuisine: American
Ingredients: 400 grams Pork cartilage; 1 Onion; 15 cm Daikon radish; 1/2 packet Shimeji mushrooms; 100 ml Sake; 2 tbsp 〇Mirin; 1 tbsp 〇Sugar; 1 rounded teaspoon 〇Bonito dashi stock granules; 3 tbsp 〇Awase miso; 1 Thin green onions or scallions; 1 Shichimi spice

cookpad.japan @cookpad_jp

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. Recipe by lalala3798

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. Recipe by lalala3798

cookpad.japan @cookpad_jp

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. Recipe by lalala3798

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. Recipe by lalala3798

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Ingredients

4 servings

400 gramsPork cartilage
1Onion
15cm Daikon radish
1/2packet Shimeji mushrooms
100 mlSake
2 tbsp〇Mirin
1 tbsp〇Sugar
1rounded teaspoon 〇Bonito dashi stock granules
3 tbsp〇Awase miso
1Thin green onions or scallions
1Shichimi spice

Saved

Steps

1

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).
2

Boil Step 1 in water. Add a handful of unwashed, uncooked rice (not included in ingredients) and boil with together with the daikon radish.
3

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.
4

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.
5

Don't add this to the pot with the daikon radish. Add the meat to a separate pot.
6

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.
7

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.
8

When boiling, lower the heat to medium-low and simmer for 30 minutes.
9

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.
10

Add the shimeji mushrooms (with their hard base cut off), continue to lightly simmer, and then turn off the heat.
11

Serve in a dish and garnish with finely chopped scallions. Season with ichimi spice and enjoy.