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Pork and Oil-Fried Wheat Gluten Stew (Imoni)

Coût $15, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Portions
  • $15

INGRÉDIENTS

  • Meat

    • 🐖 200g sliced pork

  • Vegetables

    • 600g taro
    • 🥬 300g cabbage
    • 🧅 165g green onion
    • 🥕 50g carrot
    • 90g burdock root
    • 🍄 100g shimeji mushrooms

  • Other

    • 12.5g Sendai wheat gluten
    • 4-5 tbsp miso

  • Seasonings

    • 1 tbsp sake
    • 2 tbsp mirin
    • 1 tsp Japanese dashi powder
    • 💧 1000cc water

ÉTAPES

1

Cut taro, cabbage, green onion, carrot, burdock, and shimeji mushrooms into bite-sized pieces. Slice Sendai wheat gluten into 1.5cm rings.

2

Boil taro in a pot with enough water to cover. Cook on medium heat until boiling, then reduce to low heat and simmer for 5 minutes. Rinse and remove sliminess.

3

Add seasonings (sake, mirin, dashi powder, water) to the pot and heat on medium. Once boiling, add pork and skim off any foam. Add taro, cabbage, carrot, burdock, shimeji mushrooms, and Sendai wheat gluten. Cover and simmer on low heat for 5-6 minutes.

4

Dissolve miso into the stew, add green onion, and simmer for an additional 2 minutes.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 20g
    Protéines
  • 40g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh taro for better flavor and texture.Adjust miso quantity to taste.Serve hot for the best experience.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.