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Creamy Pork Cartilage Miso Soup
Creamy Pork Cartilage Miso Soup

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We hope you got insight from reading it, now let’s go back to creamy pork cartilage miso soup recipe. You can cook creamy pork cartilage miso soup using 11 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Creamy Pork Cartilage Miso Soup:
  1. Provide 400 grams Pork cartilage
  2. Prepare 1 Onion
  3. You need 15 cm Daikon radish
  4. Get 1/2 packet Shimeji mushrooms
  5. Get 100 ml Sake
  6. Get 2 tbsp 〇Mirin
  7. Provide 1 tbsp 〇Sugar
  8. Prepare 1 rounded teaspoon 〇Bonito dashi stock granules
  9. Take 3 tbsp 〇Awase miso
  10. Provide 1 Thin green onions or scallions
  11. Prepare 1 Shichimi spice
Instructions to make Creamy Pork Cartilage Miso Soup:
  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.

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