Saturday, February 08, 2014

pork stock

IMG_5155 So, after boiling the pork to make rafute, I kept all of the stock, which came out to about 4 cups.

With 1 cup of it I tried making ju-shi, which is an Okinawan rice dish cooked with veggies and pork.

I tried a recipe for fu-chi-ba-ju-shi (fu-chi-ba is yomogi (mugwort) in Okinawan, ju-shi is rice cooked with veggies and pork)

Anyway, I didn't have fresh yomogi, and the recipe didn't really have a specific amount to add to the rice, so I just added some julienned kale at the end.

The flavors were really light almost bland because I didn't add any pork when I cooked it, just the pork stock, a little shoyu and gobo (burdock root), I think this was good for Satoshi since he's supposed to watch his salt.

IMG_5194 And with the rest of the stock, I threw almost everything I had in my fridge into this soup.

Some thinly sliced pork belly, ito-konnyaku (stringy devil's tongue), tofu (soy bean curd), gobo (burdock root) carrots, daikon, kim chee, a little miso (soy bean paste), a little leftover rice and the pork stock.

The ito-konnyaku made it seem like we had noodles in the soup and was perfect for the cold snap we had.

Hope you are enjoying the weekend.

4 comments:

CAB said...

It might have been mild in taste but it looks delicious!

K and S said...

Thanks CAB :)

Take care!
Kat

Rowena... said...

I had some mugwort seeds (freebie from a seed company) some time ago but never planted it since I had no idea on how they could be used in cooking. A shame that they are already expired.

K and S said...

dried form is used when making mochi green, Rowena...next time :)

Take care.
Kat