serves
2-3
prep
30 minutes
cook
30 minutes
difficulty
Easy
serves
2-3
people
preparation
30
minutes
cooking
30
minutes
difficulty
Easy
level
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Cheap and Cheerful
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- Drizzle vegetable oil
- 200 g piece boneless pork belly, rind removed, thinly sliced
- Pinch of salt
- 200 g daikon, peeled, halved lengthways and thinly sliced
- 100 g carrot, peeled and cut into julienne
- 150 g burdock root (or potato), peeled, soaked and cut into julienne
- 150 g konnyaku (see note), thinly sliced
- 2 spring onions, cut into 2 cm lengths
- 125 ml (½ cup) dashi stock
- 100 g miso paste
- 2 tsp soy sauce
- shichimi (Japanese 7 spice), to taste
- Chopped chives, to serve
Instructions
- Heat the oil in a saucepan over medium-high heat. Cook the pork with a pinch of salt until golden. Add the daikon, carrot, burdock root (see note), konnyaku and spring onion. Stir for 3-4 minutes or until the vegetables start to soften.
- Add the dashi stock and simmer until the vegetables are tender, occasionally skimming any impurities that rise to the top. Bring a saucepan of water to the boil.
- If using potato, add to the soup and simmer for another few minutes or until tender. Place the miso paste in a fine sieve and dunk into the boiling water, then use the back of a spoon to push the miso into the soup (this helps avoid any lumps). Add half the soy sauce. Taste the soup and add more soy sauce to taste if needed.
- Serve the soup sprinkled with a little shichimi and a sprinkling of chives.
Notes:
- Konnyyaku is a vegetable jelly made from yam starch. Available from Asian food stores.
- If using potato instead of burdock root, add it at the beginning of step 4.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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