Pork Fillet and Milk Stew

Taste the season of autumn with taro root.

Cooking time
25 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

120 g (4-1/4 oz.)

1/2 Tbsp

1/2 bulb



100 g (3-1/2 oz.)

1 Tbsp

200 ml (1 US cup)

a dash

1/2 Tbsp


1-1/2 Tbsp

2 Tbsp


1 Tbsp

300 ml (1-1/4 US cups)


  1. Cut the fillet into 1 cm (1/2 in.) wide pieces, and season with Kikkoman Soy Sauce.
  2. Cut the onion in half lengthwise, then into 1 cm (1/2 in.) wide strips.
    Cut the carrot into 1 cm (1/2 in.) thick rounds.
  3. Wrap the taro roots unpeeled with plastic wrap, and microwave for 1 minute 30 seconds at 500 W.
    Turn over and microwave for another 1 minute 30 seconds, then peel and cut into rounds.
  4. Cut a cross into the core of the Brussels sprouts, then boil in lightly salted boiling water for about 3 minutes.
  5. Knead the ingredients of (A) together.
  6. Heat the salad oil in a pot and cook (2), then add the soup (B).
    When it comes to a boil, add (1) and simmer covered for 10 minutes over low heat.
  7. Add and mix in (5).
    When thickened, add and warm (3) and (4).
    Add the milk and when it comes to a boil again, adjust the flavor with Kikkoman Hon Tsuyu Kaori Shirodashi and white pepper and serve.