Wednesday, November 21, 2018


Found some nice sized kabu (turnips) at the market.

I used a little more than half of one for our dinner the other night.

I sauteed some pork belly and diced potato in olive oil.

Added 300 milliliters of dashi, 3/4 of the kabu (thinly sliced) and cooked for about 5 minutes.

Turned off the heat then I added 50 grams of kim chee and 2 teaspoons of miso.

Dinner was served.

It is definitely soup season.


Rowena said...

gotta make some kimchi so that I can try this, looks great!

K and S said...

Hope you like it Rowena!

Take care.

KirkK said...

Nice cure for cold weather Kat!

K and S said...

Thanks Kirk :)

Take care.