BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
45 min
- Finely chop the onion and celery stalk, and roughly chop the celery leaves.
- Heat oil in a pot, add the "Whole Spices", and sauté over medium heat for 2–3 minutes until fragrant. Add the onion and celery stalk, and sauté for about 10 minutes until golden brown. Then, add the ground pork and cook until the color changes.
- Reduce the heat to low, add the "Special Spice", and sauté for about 1 minute.
- Add water, "Sea Salt", and "Kayanoya Original Dashi Stock Powder" (remove from the packet). Bring to a boil over medium heat, then cover and simmer over low heat for about 5 minutes.
- Coat the natto with all-purpose flour and mix gently. Pan-fry the natto until crispy, then drain the oil (the oil is not listed in the ingredients). Sprinkle with "Aonori Shichimi".
- Serve the curry over rice, top with the crispy fried natto, and garnish with the celery leaves.
