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Sparkling Bowl

Sawani Wan

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Preparation info
  • Serves

    4

    .
    • Difficulty

      Medium

Appears in
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Here thin threads of colorful vegetables float in a clear sea broth that has been enriched by the addition of finely shredded pork. Fragrant pepper provides a glittering and aromatic final accent. This is an elegant soup—and particularly lovely when served in black lacquerware lidded bowls.

Ingredients

  • 3 cups dashi (Basic Soup Stock)
  • ½ teaspoon usu kuchi shōyu (light soy sauce)

Method

In a saucepan, heat the basic soup stock and season it with the light soy sauce and salt.

In order to slice the pork thin, partially freeze the meat first and use a very sharp knife. Slice as thin as possible, then cut across the grain of these slices to make very fine shreds. Pour some boiling water into a small bowl and add the pork, stirring to separate the shreds. Drain the pork and

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