Stewed radish soup
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.
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.
Materials1 person
-
- Japanese white radish
- 630g
-
- Rice bran
- 1 tsp
-
- Bouillon soup
- 500cc
-
- Bacon chunks
- 30g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
[A]
- Ginger juice
- 1/2 tsp
-
- soy sauce
- 1 tsp
-
- salt
- Appropriate
-
- Coarsely smelt black pepper
- Appropriate
-
- potato starch
- 8g
-
- Asatsuki
- 1 tablespoon
[PR]
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