Creamy White Pork Stew
Experience flavor-soaked Japanese taro.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the fillet into 1 cm (1/2 in.) wide pieces, and season with Kikkoman Soy Sauce.
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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.
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Place the taro roots unpeeled into a lidded heat-safe container and microwave for 1 minute and 30 seconds at 500 W. Turn over and microwave for an additional 1 minute and 30 seconds, then peel and cut into rounds.
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Cut a cross into the core of the Brussels sprouts, then boil in lightly salted water for about 3 minutes.
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Knead the ingredients of (A) together.
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Heat the vegetable oil in a pot and cook (2), then add the soup (B). Once boiling, add in (1) and simmer for 10 minutes covered and over low heat.
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Add and mix in (5). When thickened, add and warm (3) and (4). Add in the milk and when the mixture comes to a boil again, adjust the flavor with tsuyu and white pepper and then serve.
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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