Japanese cuisine, Japanese food recipes.

It’s filled with the flavor of pork.
First:

Remove the hard tip of shimeji mushroom stem. Separate into small clusters.

Rinse out nameko mushrooms briefly with water in sieve and drain.

Cut pork into slices 1 cm(0.4 inch) wide.

Second:
Place dashi stock (basic stock) in pot and heat. When it brings to boil, add shimeji mushrooms and pork. When it boils again, add nameko mushrooms and lower the heat. Soften miso (soy bean paste) with some soup and add to the pot.

Place chopped leek in cups and pour in the soup. Sprinkle with hot red pepper powder to taste.

Comments are closed.