Get burdock as a tea or powder and use it, I did and it worked well in this recipe, it's disease preventative and has a lot of clinical trials behind it. PSST USE BURDOCK ROOT (its unique preventative maintenance ) Also I steamed the vegetables and added a dashi stock to a vegetable broth (So the nutrients in the veggies stay). It tastes better (boiling vegetables always removes flavour and nutrients).
Hi. It's not so much about the "benefits", but the flavor of miso does tend to deteriorate the longer it's cooked and that's why I added it in two parts. The miso added first is to flavor the meat and vegetables, then it's added again right at the end to flavor the soup. It's all explained in the video. Thanks for watching!
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INGREDIENTS:
- 200 g pork belly block - chilled
- 350 g daikon radish - peeled, thickly sliced and quartered
- 150 g carrot - roughly cut into bitesize pieces
- 75 g burdock root - (gobo) peeled and thinly sliced diagonally
- 20 g fresh shiitake mushroom - stems removed and thinly sliced
- 50 g green onion - thinly sliced diagonally
- 400 g sheet konjac - cut into bitesize pieces
- 60 g fried tofu pouch - (aburaage) thinly sliced
- ½ tbsp unsalted butter
- 1500 ml dashi stock - see how to make homemade dashi here
- 6-7 tbsp awase miso paste -
- 1 tsp soy sauce
- 1 tsp mirin
- sesame oil - to garnish
- finely chopped green onion - optional
- Japanese chili powder - (shichimi togarashi) optional
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Excellent chef teacher. I will cook this
Hope you enjoy!
Get burdock as a tea or powder and use it, I did and it worked well in this recipe, it's disease preventative and has a lot of clinical trials behind it. PSST USE BURDOCK ROOT (its unique preventative maintenance ) Also I steamed the vegetables and added a dashi stock to a vegetable broth (So the nutrients in the veggies stay). It tastes better (boiling vegetables always removes flavour and nutrients).
One mistake, you don't put miso in till the very end because you loose the benefits of the miso.
Hi. It's not so much about the "benefits", but the flavor of miso does tend to deteriorate the longer it's cooked and that's why I added it in two parts. The miso added first is to flavor the meat and vegetables, then it's added again right at the end to flavor the soup. It's all explained in the video. Thanks for watching!
@SudachiRecipes I've been cooking Japanese food for a long time and lived in Japan and it's both the flavor and benefits that are affected if boiled.
Pls cut short on the food cutting part. ☺️