Food Forum
Vol. 36 No. 2   Summer 2022

MORE ABOUT JAPANESE COOKING

TRADITIONAL RECIPE

SAWANI-WAN CLEAR SOUP WITH PORK AND JULIENNED VEGETABLES

Sawani-wan is a soup that includes a variety of julienned vegetables and meat such as pork or chicken.

Ingredients

Serves 4

62 kcal Protein 4.4 g Fat 2.9 g (per serving)

  • 60 g / 2 oz. pork butt
  • 60 g / 2 oz. boiled bamboo shoot*
  • 60 g / 2 oz. carrot
  • 30 g / 1 oz. burdock root
  • 4 shiitake mushrooms
  • 6 snow peas
  • 960 ml / 4 C dashi stock
  • 1 t Kikkoman Light Color Soy Sauce
  • 1 t salt
  • Coarse ground black pepper

Directions

  1. Boil water for parboiling pork. Cut the pork butt into very thin slices, then into narrow strips 2-3 mm / 0.1 in. wide and 4 cm / 1.5 in. long. Place these in the boiling water just briefly, only until color changes. Remove and pat dry.
  2. Julienne the boiled bamboo shoot and carrot in 4 cm / 1.5 in. lengths.
  3. Scrub to remove dirt from burdock root. Julienne and soak in water for 5 minutes, then pat dry.
  4. Remove stems from the shiitake mushrooms and thinly slice the caps. Parboil briefly and then drain. Trim and string the snow peas; blanch for 1 minute, place in cold water briefly and drain. Cut diagonally to the same size as the other vegetables.
  5. Place the dashi stock, soy sauce and salt in a pot. Add all the ingredients except for the snow peas. Cook over medium heat until all the ingredients are cooked through. Add the snow peas and then immediately remove from heat.
  6. Serve the soup in individual bowls and sprinkle with black pepper.

* See Fundamentals 101 for parboiling bamboo shoots if using fresh shoots.

Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml