Japanese Style Bacon Pot-au-feu
Vegetables steeped to deliciousness in Japanese-style broth.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the bacon into 2 cm (3/4 in.) widths.
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Peel the taro potatoes, massage in salt by hand, rinse and wash away residual slime. Cut in half if exceptionally large.
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Remove the stem from the turnips and peel. Then cut in halves.
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Peel the daikon radish, cut in half length-wise, then into 4 equal sized half rounds.
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Dethread the celery, then cut into 3 cm (1 in.) lengths.
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Place (1)-(5) along with (A) in a pot and cover. Begin to heat over medium flame.
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Once the mixture boils, remove the cover, season with salt and pepper. Continue to simmer over low flame until the vegetables soften. Ladle some of each ingredient into a bowl and garnish with the Italian parsley before serving.
Cooking Basics
Once peeled, quickly rinse under cold water, then use a clean and dry dish cloth to wipe away any sliminess. Using paper towel is also convenient. For dishes where some thickness (sliminess) is welcome, such as stewed dishes, this is a commonly used method.
Strings in celery stalks are tough. Use a knife to pull the strings off starting from the lower half of the stalk. When slicing up thinly or diagonally, you do not need to remove these in advance as you will be cutting through the strings anyway.
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