Pork and Vegetable Soup with Grated Daikon Radish
Ingredients(Servings: 2)
Directions
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Cut the pork up into bite-size pieces, season with the salt and sake and then cover with the potato starch.
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Peel the taro, cut in half lengthwise. Place the taro and enough water to cover the taro into a pot and once boiling, drain into a colander.
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Remove the hard base from the shimeji mushrooms and break into small bunches. Grate the daikon radish, and finely chop up the leaves.
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Place (2), the shimeji mushrooms and (A) into a pot, once boiling, turn the heat to low and remove any scum that forms. Cover with a drop lid* and simmer for about 15 minutes.
- A drop lid is a lid that floats on top of the liquid in pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
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Spread out the pork while placing it into the pot, then bring the pot to a boil again and give the ingredients a quick stir. Once the meat has been cooked through, add in the grated daikon radish with its juice and leaves and bring to a boil once more.
Cooking Basics
Peel the satoimo to create a six-sided shape. Doing so increases aesthetic appeal, and is especially recommended for Japanese-style simmered dishes served for guests. First thinly slice off the top and bottom, then adjust each width while peeling vertically to create six even sides. Once a section is peeled, peel the section on the opposite side next, rather than the section beside, as this will make it easier to create equal-sized peeled sections.
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
Glossary
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