Pork Soup with Sake Lees

1. 1

   Cut the daikon and carrot into 2-3 cm long rectangles.

2. 2

   Cut up the konnyaku in the same way.

3. 3

   Finely shave the burdock root and soak in a bowl of water.

4. 4

   Shred the shimeji mushrooms.

5. 5

   Slice the sweet potato into 5- 10 mm thick pieces and cut the big slices in half.

6. 6

   Chop up the pork.

7. 7

   Put the water in a pan and add the dashi stock granules, daikon radish, carrot, burdock root and konnyaku.

8. 8

   Turn on the heat.

9. 9

   When it comes to a boil, add the pork.

10. 10

    Simmer while skimming off the scum occasionally until the vegetables are tender.

11. 11

    In the meantime, chop up the sake lees roughly and warm in the microwave.

12. 12

    When everything is cooked through, add the sweet potato and shimeji mushrooms.

13. 13

    Add the sake lees.

14. 14

    Simmer until the sweet potato is tender, stirring occasionally.

15. 15

    Add the miso while tasting.

16. 16

    Finish by adding the usukuchi soy sauce.

17. 17

    If you want to make this a sake lees soup without miso, make it with 150 g of sake lees and season with salt and soy sauce.

18. 18

    Add anythin you'd like, such as salmon offcuts, taro root, turnip, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.