Japanese｜Pork｜Spring｜Vegetables｜豚肉とたけのこの豆乳煮
Pork and Bamboo Shoot Simmered in Soy Milk
Culinary Workshop - Culinary Art - Mar.2014
Ingredients
| Bamboo Shoot | 60g ... Cut into 8mm thick wedges |
| Daikon Radish | 100g ... Cut into 8mm half-moons. Boil for 5-6 minutes |
| Pork Shoulder | 80g ... Cut into bite-size pieces, briefly blanch, and pat dry |
| Canola Flowers | As needed ... Pre-boiled |
| Yuzu Pepper Paste | As needed |
Seasonings
| Dashi Stock | 150ml |
| Soy Milk | 100ml or more |
| Light Soy Sauce | 1/2 tbsp |
| Miso | 1 tsp |
| Salt | 1/5 tsp |
| Potato Starch Slurry | Potato starch (1 tsp) + Water (1.5 tsp) |
Steps
- Put the bamboo shoots and daikon radish in a pot, add dashi stock, light soy sauce, miso, and salt, and simmer over medium heat.
- When the daikon becomes tender (about 5-6 minutes), add pork and soy milk. Once it starts boiling, thicken with the potato starch slurry.
- Serve on a plate, garnish with canola flowers, and add a touch of yuzu pepper paste.