Ingredients for 4 Servings
Rectangular mochi (角餅 / Kaku mochi) 4
Sliced (boned) pork spare rib (豚バラスライス / Buta bara suraisu) 120 g
Abura-ageh (油揚げ / Abura-ageh) 1
Daikon (大根 / Daikon) 100 g
Carrot (にんじん / Ninjin) 50 g
Chinese cabbage (白菜/ Hakusai) 200 g
Sato imo (里芋 / Sato imo) 2
Green onion (長ネギ / Naga-negi) 1/2
Konbu (昆布 / Konbu) 10 cm
Dried bonito (かつお節 / Katsuobushi) 30 g
Water (水 / Mizu) 800 ml
Soy sauce (醤油 / Shōyu) 2 1/2 tbsp
Sake (酒 / Sake) 1 tbsp
Salt (塩/ Shio) 1/2 tsp
Shichimi tōgarashi (七味唐辛子 / Shichimi tōgarashi) Pinch
Yuzu zest (柚子の皮 / Yuzu no kawa) To taste
How to Make
1. Prepare soup stock. Add the water (800 ml) and the konbu to a pot and set it aside for at least 30 minutes. Put the pot on medium heat. Just before the pot boils, remove the konbu and add the dried bonito. When the pot comes to a full boil turn off the heat and filter out the bonito. You can do this by pouring the stock through a colander or sieve lined with a paper towel, into a second pot.
2. Cut the pork into 2-㎝ thicknesses. Cut the abura-ageh in half across its length, so that you have two basically square pieces and then cut each of these into 1 1/2-cm widths.
3. Cut the daikon and carrot into quarter rounds about 5 mm thick. Roughly chop the Chinese cabbage and cut the green onions into diagonals about 1㎝ long.
4. Skin the sato imo and cut it into quarter rounds or half rounds about 1 cm thick. Place these in boiling water for about 3 minutes. Prepare as much yuzu zest as you would like and mince it.
5. Put the stock on medium heat. When it comes to a boil, add the daikon, carrots, Chinese cabbage, and sato imo. When the water comes back up to a boil, add the pork. Let the pork cook and skim off any foam that develops. Add the abura-ageh and green onions.
6. Add the sake, soy sauce, and salt. Check the taste and adjust as necessary.
7. Toast the mochi in a toaster or oven. Add them to the soup and let them soften.
8. Serve in bowls and garnish with yuzu zest and shichimi.
Recipe Developed by Chef Machiko Tateno
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