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猪肉酱汤

猪肉酱汤

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冬天的时候来一碗热腾腾的猪肉酱汤,寒冷全扫光。猪肉酱汤是一道经典的冬季料理,将猪肉片和蔬菜放入日式Dashi高汤和味增调味的肉汤中文火慢炖。由于制作简单快捷又美味,猪肉酱汤很快就风靡了全日本,相信这道汤品一定也会受到您和家人的青睐。

材料

• pork
• carrots
• spring onions
• satoimo japanese potato
• daikon japanese radish
• konnyaku yam cake
• gobo japanese burdock
• shiitake mushrooms
• dashi stock
• miso paste
• yuzu kosho (optional)

做法

  1. It is a good idea to start by cooking the gobo burdock first as it can take a little longer than the other ingredients to cook. Slice the gobo into bite size pieces and simmer in boiling water for approximately 5 minutes before draining.

  2. Next, slice up the pork into thin strips and sauté in a large deep pan with a little cooking oil until the pork is nearly cooked.

  3. While the pork is cooking, cut the potatoes, carrots, daikon Japanese radish, konnyaku yam cake and shiitake mushrooms into small pieces and add to the pan. You can also add the gobou at this time and sauté them all together.

  4. Make dashi stock in a separate pan by adding enough hot water to create the soup to a sachet of dashi stock powder. Now add the dashi stock to the pan with the pork and vegetable and let it simmer.

  5. Cook the pork and vegetables in the dashi stock on a low heat for approximately 10 minutes, or until the vegetables are soft. Now stir in a few tablespoons of miso paste before serving in bowls and garnish with sliced spring onions.

小贴士

-For additional flavour, sprinkle some yuzu kosho on top of the tonjiru soup.

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