Pork Cartilage Simmered In Miso

1. 1

   Cut the cartilage into 3 cm slices and lightly pan fry on both sides in a frying pan.

2. 2

   Transfer to a pot, add enough water so that the cartilage is floating, add the 50 ml of sake and turn the heat on to high.

3. 3

   When the pot comes to a boil skim off the scum and turn the heat down to medium.

4. 4

   Simmer for about an hour.

5. 5

   Drain away the cooking liquid, and add enough fresh water to the pot so that the cartilage is floating in it.

6. 6

   Cut the onion horizontally into 1 cm slices.

7. 7

   Add the onion, the remainder of the sake and the flavoring ingredients to the pot and turn the heat to high again.

8. 8

   When the pot comes to a boil turn the heat down to medium and simmer for another 50 minutes.

9. 9

   When the cartilage is tender and melting, and a skewer goes through it easily, it's done.

10. 10

    Transfer to a serving plate and scatter with chopped green onion.

11. 11

    Add some ichimi spice to taste.

12. 12

    One Cookpad user, lalala3798-san added the cartilage to a miso soup!

13. 13

    See.

* Per serving · 4 servings · Values may vary.

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