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Sumo Wrestler’s Miso Stew
The tastes of various vegetables seep into the tofu pouch with rice cake (mochi-ginchaku), making this miso stew very tasty.
Ingredients (4 servings)
| Pork | 40 g |
|---|---|
| Shiitake mushrooms | 4 |
| Tofu | 1/3 cake |
| Mochi-ginchaku | 4 |
| Nira (Chinese chive) | 1 stalk |
| Carrot | 1/4 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)
Directions
- Cut the pork into proper sizes, the shiitake mushrooms into halves and the tofu into cubes of a proper size. Cut the nira to 3-cm length. Slice the carrot and shape into flowers.
- Bring the dashi stock to a boil and add the pork, shiitake, tofu, mochi-ginchaku and carrot.
- After the ingredients are cooked, add the nira. Lower the heat and dissolve the miso. Serve the miso stew in bowls.
★ A Note
The umami (good taste) of pork makes the other ingredients tastier.
