Ingredients
Main Ingredients (2-3 servings)
Seasonings
Steps
- Peel the daikon radish and cut into 5mm thick, quartered pieces (ginkgo leaf shape).
- Leave the skin on the carrot and cut into 5mm thick, quartered pieces or half-moon shapes.
- Slice the burdock root into 5mm thick diagonal slices, rinse quickly with water, and drain. (Key Tip! Soaking burdock root in water for too long will make it lose its aroma. Rinse it quickly and drain).
- Cut the konjac jelly into 5mm thick pieces. (Key Tip! Tearing it by hand creates a rougher surface, which helps it absorb flavor better).
- Finely chop the green onion into small rounds for garnish.
- Cut the pork into 3cm lengths and separate the slices. (Key Tip! The fat from the pork belly adds richness. If you prefer a lighter soup, you can use thinly sliced pork loin).
- Add water to a pot along with the chopped daikon radish (100g), carrot (50g), burdock root (80g), and konjac jelly (50g). Boil from cold water. (Key Tip! Boiling root vegetables and konjac from cold water removes any unpleasant odors and ensures even cooking).
- Once boiling, turn off the heat, drain the ingredients in a colander, and pat dry.
- Heat 1 tsp of sesame oil in a frying pan over medium heat. Add the separated pork belly slices (150g) and stir-fry until the color changes. (Key Tip! Stir-frying the pork first adds depth of flavor. Using a frying pan helps prevent the meat from sticking).
- Once the pork is roughly cooked, add the pre-boiled daikon radish, carrot, burdock root, and konjac jelly. Stir-fry until the pork fat is incorporated.
- Add 600cc of dashi stock and bring to a boil.
- Once boiling, skim off any scum. If you find there's too much oil, you can remove some. If the liquid has reduced, add more water.
- Reduce heat to low and simmer for about 10 minutes until the burdock root is tender.
- In a bowl, combine 3 tbsp of miso, 1 tbsp of mirin, 1 tsp of light soy sauce, and 1/2 tsp of grated ginger. Mix with a little of the hot broth to create the seasoning mixture [A]. (Key Tip! Instead of adding miso directly to the pot, dissolve it in some broth first to prevent clumps and make it easier to mix).
- Add the prepared seasoning mixture [A] to the pot and simmer briefly. (Key Tip! Do not boil for too long after adding miso, as it can diminish its aroma. Simmer just long enough to combine).
- Serve in bowls and garnish with the finely chopped green onion (1/4 stalk) and a pinch of ichimi togarashi. Enjoy!
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シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す →日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
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4–7℃ Amazonで探す →緑茶のカテキンが和食の旨みを引き立て、ほうじ茶は香ばしさで揚げ物・甘い料理のバランスを整える
冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
