Creamy White Pork Stew
Featuring Japanese taro for extra smooth texture
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the fillet into 1 cm (0.4 in.) width slices, and season with the soy sauce.
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Cut the onion in half lengthwise, then into 5 mm (0.2 in.) wide strips. Cut the carrot into 1 cm (0.4 in.) thick rounds.
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Place the unpeeled satoimo into a lidded heat-safe container and microwave for 90 seconds at 500W. Turn over and microwave for an additional 90 seconds, then peel and cut into rounds.
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Cut a cross into the core of the Brussels sprouts, boil for about 3 minutes.
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Combine the (A) ingredients.
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Heat the olive oil in a pot and saute (2), pour in the soup (B) and the sake. Once boiling, add in (1), cover with a lid and simmer for 10 minutes over low heat.
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Add and mix in (5). Once thickened, add in (3) and (4). Pour in the milk, and when the mixture comes to a boil again, adjust the flavor with the salt and pepper and then serve in bowls.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
Peel the skin of the carrot, remove the stem, and slice at consistent widths from end to end.
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