When you cannot decide what to cook, soup is always an option.
“Soup with lots of ingredients is quite filling and makes a nice main dish,” says cooking expert Megumi Fujii.
For a clearer flavor, clams should be immersed in saltwater even if they are sold with the label “drained of sand.”
Another tip from Fujii: “The enokidake mushroom will lose its characteristic smell if it is taken out of the bag and left to sit for a while.” Serves two.
INGREDIENTS
100 grams sliced pork back rib (buta-baraniku)
300 grams asari clams with shell (drained of sand)
150 grams Chinese cabbage kimchi
150 grams pumpkin
1 bag (100 grams) enokidake mushroom
3 green onion stalks (banno-negi)
3 C water, 2 Tbsp sake, 1 Tbsp miso, 1 clove garlic, 1/2 Tbsp sesame oil
METHOD
Drain clam of sand by immersing in 3% salt water that comes up to half the height. Cover container with newspaper and leave in dark place for 2-3 hours.
Wash by rubbing shells together under running water. Pat dry.
Cut pork slices into length of 3 cm. Cut pumpkin and kimchi into bite-size pieces. Cut off root part of enokidake mushroom, cut length in two or three. Slice green onion at an angle. Grate garlic.
Heat sesame oil in pot, stir-fry clams until coated with oil. Add pork and stir-fry. When it turns somewhat whitish, add water and sake.
Once it boils, remove scum. Add kimchi and pumpkin, place lid and cook over medium heat for 5-6 minutes. When pumpkin is done, add enokidake mushroom and cook. Add miso and garlic after thinning them down with soup from pot. Cook for 1-2 minutes.
Serve in bowl, sprinkle with green onion.
***
From The Asahi Shimbun's KashikoiOkazucolumn
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