Stewed radish and pork belly soup
It contains ginger so it warms up. The richness of the pork is very tasty.
How to make it
1
Boil the pork belly in hot water containing an appropriate amount of crushed ginger (not included) and the green onion (not included) for an hour, then let it cool completely in the fridge. Once cool, cut only the amount you want to use (about 120g) into blocks, wrap the remaining portion in plastic wrap and store in the fridge.
2
Cut the ginger into long, thin pieces. Cut the radish into bite-sized pieces, boil and cook it.
3
Put 1 tablespoon of scallion oil in a heated pot and stir-fry it, then add ginger, radish, sake and Chinese soup and bring to a boil. Remove any scum if it appears.
4
Add salt, pepper and sugar to taste. Spread the scallion oil from the pot and it's finished.
Ingredients for 2 people
-
- Pork belly (katamari)
- 500g
-
- Sliced ginger
- 30g
-
- Japanese white radish
- 100g
-
- Scallion oil
- 1 tablespoon
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 400cc
-
- salt
- 1/2 tsp
-
- Pick it
- Small amount
-
- sugar
- 1/3 tsp
-
- For finishing on scallions
- 1 tsp
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