Stewed radish soup

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soup
Kataoka Mamoru
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Chamfering the radish is to prevent it from falling apart, and cuttings are to be made into a cross to make it easier to cook. You can also add a little rice grain instead of rice bran.
Cooking time: 150 minutes
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How to make it
1

Cut the radish into 3cm thick slices, peel the skin thickly and chamfer. Make a cross cut in the middle.

2

Put ① in a pot, add enough water to cover with rice bran and rice bran, then bring to high heat, and when it boils, simmer over low heat until the bamboo skewer sticks in.

3

Put the bouillon, bacon, and radish from [2] in a separate pot, salt and pepper, and simmer for about an hour until soft.

4

Remove 200cc of the soup from [3], add A, heat it, add water to the potato starch and turn it into water-soluble potato starch.

5

Place the radish from [3] on a plate, cut the bacon into small squares, pour ④ on it, and flake it with a sashimi.

Materials 1 person

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