The recipe file index is in Tea.for.Two. A translation of food names from English to Japanese is found in food.names.

Recipes are found in the following blogspot sites: (1) appetizers.&.snacks, (2) beef, (3) beverages.&.drinks
(4) breads.&.muffins, (5) casseroles.&.stews (6) cups.of.coffee, (7) cups.of.tea, (8) eggs.&.cheese,
(9) fish.&.seafood, (10) fruit, (11) other.recipes, (12) pasta.&.noodles, (13) pork, (14) poultry, (15) rice,
(16) sandwich.recipes, (17) soups.&.salads, (18) sweets.&.treats, (19) tofu, (20) vegetables.

Lastly, cooking and household tips are in this-n-that.

Sunday, December 03, 2006

Pork Miso Soup (in Japanese, Ton-jiru)

from the kitchen of a Japanese friend

100 g of thinly sliced pork
150 daikon radish (peeled and thinly sliced, then sliced into quarters)
100 g carrot (peeled and thinly sliced, then sliced into quarters)
1 small editable burdock root (gobo) (peeled and cut into matchstick size pieces)
4 taro (satoimo) (peeled and thinly sliced)
100 g (konnyaku)
5 cups water
1 teaspoon Japanese soup stock (granular type)
4 tbsp miso
1/2 leek (thinly sliced, set aside, used for garnish)

Prepare daikon, carrot, burdock root, and taro and put into water and soak for 15 minutes. Drain vegetables and set aside.

Boil water, add soup stock, and gradually add the ingredients in the following order: (1) pork (skim off all the scum that forms); (2) add burdock, carrot, radish, konnyaku, and taro (continue to skim off all of the scum that forms).

Put the miso in a ladle and dissolve slowly in the soup. Immediately turn off heat and avoid boiling the miso (because it will ruin the taste of the miso).

Serve hot ladled into individual bowls with leek sprinkled over the top.

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