Shiitake, Scallops and Tomato Soup

Ingredients (4 servings)

  • 5 ( 25g ) Dried Shiitake mushrooms
  • 4 ( 10g ) Dried scallops
  • 2g Jew's ear
  • 150g Pork leg
  • 1 Tbsp Potato starch
  • 1 ( 150g ) Tomato
  • 1 Tbsp Salad oil
  • 600ml Soup from reconstituted shiitake mushrooms and scallop
  • 2 Tbsp Sake
  • 1 Tbsp Soy sauce
  • 1 tsp Salt
  • A dash of Black pepper
  • A dash of Ginger needles
  • A dash of Mitsba (Japanese wild parsley)

Steps

1
In a bowl, put in the Shiitake, scallops, and 1 liter of water, and reconstitute for 5 hours in the refrigerator.
2
Reconstitute the Jew's ear separately in water.
3
Cut the pork leg in thin slices 1cm wide and sprinkle with potato starch.
4
Boil the tomato whole.
5
Slice the reconstituted Shiitake and Jew's ear, and cut the scallop in small pieces.
6
Spread salad oil in the pot, spread around the pork and stir-fry on medium heat.
7
When the meat turns brown, add the Step 5 ingredients, the broth from the reconstituted shiitake and scallops, sake, and soy sauce, and set to high heat.
8
When it boils, add large cut pieces of the boiled tomato and simmer on medium heat for 5 min.
9
Add salt and black pepper as desired.
10
For the topping, add ginger threads and Japanese honewort.

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