BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
45 min
- Slice the onion thinly, cut the pork into about 2-inch pieces, and chop the mitsuba into bite-sized pieces. Quarter the kabosu. Soak the dried wheat gluten (fu) in water and squeeze out the excess liquid.
- Heat oil in a pot, add the "Whole Spices", and sauté over medium heat for 2–3 minutes until fragrant. Add the onions and sauté for about 10 minutes until golden brown.
- 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), and bring to a boil over medium heat. Once boiling, add the pork and wheat gluten, cover, and simmer over low heat for about 10 minutes.
- Serve over rice, garnish with mitsuba and kabosu, and sprinkle with "Aonori Shichimi".
