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.
4 comments:
gotta make some kimchi so that I can try this, looks great!
Hope you like it Rowena!
Take care.
Kat
Nice cure for cold weather Kat!
Thanks Kirk :)
Take care.
Kat
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