Tamagawa Salad

Ingredients

(A) 350g buta pork hikiniku akami
(A) 1 osaji water
(A) 1 kosaji grated oroshi ginger
1/4 head of cabbage
10 saya ingen
1/2 naga negi
1 cup (200cc) whole sweet corn
5 cups dashi soup stock
4 osaji miso paste

Steps

1. Put (A) in a bowl and mix until sticky.
2. Cut cabbage into pieces – zakusiri
3. Cut ingen into 4cm pieces.
4. Cut negi into 5mm diagonal pieces.
5. Use big pot. Prepare dashi soup.
6. Add cabbage, ingen, naga negi, and corn. Boil. Add tsukune in small balls (more than 10). Boil for 5 minutes.
7. Add miso paste and stir in. Serve.

Serve With

fruit