Bouillabaisse
Tender Beef Shank Stew
Beef Stroganoff
Cook
30 min
Instructions
Step 1
Peel the taro, shaping it into a hexagonal form, then cut it in half. Peel the daikon and carrot, slicing them into 0.2 inch thick pieces. Parboil each ingredient separately. Boil the mochi until slightly firm.
Step 2
Bring [A] to a boil, simmer for 1–2 minutes. Remove the dashi packet dissolve the white miso into the broth.
Step 3
Reduce to low heat, add the ingredients from step 1, and simmer until tender. Serve in bowls, topping with a pinch of hanakatsuo (dried bonito flakes).
