Ding Ding!
It was a dark, wet and windy day, so I tried to make myself uplift treating a warm meal.
That meal I made was this.
That meal I made was this.
Soy Marinated Stewed Pork, Braised Mushroom Onion Cream Soup, Yuzu Soy jelly
First, I made a stew of soy marinated pork loin in a deep pan with a heavy lid on that. We call this dish Chashu.
This is the perfect food for stock in your freezer.
This is the perfect food for stock in your freezer.
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Meanwhile made a mushroom onion cream soup in a small sauce pan.
Braised sliced onion and torn mushrooms with salted butter until they are completely infused in the butter.
Then, put them in the food processor adding a fish broth.
My fish broth was made of roasted prawns’ heads and shells.
Then, put them in the food processor adding a fish broth.
My fish broth was made of roasted prawns’ heads and shells.
Then transport the mixture to the sauce pan again and heat it adding a single cream on a low heat.
Don’t boil the cream soup, we should stop heating just before boiled.
Don’t boil the cream soup, we should stop heating just before boiled.
Right, it had taken almost 20 minutes until this point.
Whilst I was waiting for the stewed pork, made a Yuzu soy jelly using a Japanese Agar, Pearl Agar.
Whilst I was waiting for the stewed pork, made a Yuzu soy jelly using a Japanese Agar, Pearl Agar.
At this time, stewed pork was ready to go and it’s time to make a presentation.
(My tummy was rumbling!)
(My tummy was rumbling!)
After assembling these main ingredients on a plate or bowl, I sprinkled chopped chive and place a fried lotus root as garnish.
Humm actually not too bad, this very rich and creamy meal was perfect for winter.
I hope this post would be inspirational for your cooking today.
Have a lovely day.
Naoko