| Kyoto Cooking Circle monthly recipe |
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| Sawani-wan(vegetables and pork soup) | |||
 It’s important for preparing Japanese cuisine to maintain the sharpness of a knife.Now, we introduce “Takikomi-gohan” (rice with vegetables and Age), and “Sawani-wan” (vegetables and pork soup), trying to chop vegetables finely with the sharpened knives. Also, we try to cook the rice in a pot instead of the automatic rice-cooker. |
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| Ingredients (4 servings)： |
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 60g sliced pork belly, 60g burdock , 60g carrot, 2 shiitake-mushrooms, 8 kinusaya(snow-peas), 800cc dashi, 11/2tsp salt, 1tsp soy-sauce, pinch pepper |
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| Directions: | |||
１． |
Cut pork belly into thin strips, pour boiled water on it, soak it in water. | ||
２．  |
Cut carrot, burdock into thin strips and parboil them. |
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３．  |
Slice shiitake ?mushrooms thinly. |
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| ４． Parboil snow-peas, and cut into thin strips. |
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５．  |
Place dashi, pork, shiitake-mushrooms in a soup pot and heat, bring to a boil. |
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６．  |
Add burdock, carrot, all seasonings in a pot, and bring to a boil again. Simmer lightly and turn off the heat. |
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７．  |
Serve it into a soup bowl, and sprinkle with pepper. |
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