Thursday Dinner: Pork and bamboo shoot cooked in miso
This is an easy Japanese dish to make that goes well with rice. I used pork here, but you can use chicken if you like.
Pork and bamboo shoot cooked in miso (for 3 people):
Pork, sliced (1/2 pound) - I used a fairly lean cut, but any cut would work
Canned bamboo shoot tips, cut into half (1 large) - If you can't find tips, regular sliced bamboo shoots are fine too
Carrot, peeled and sliced diagonally (2 small)
Miso (2 Tbsp)
Brown sugar (1 Tbsp)
Dashi no moto (1/2 tsp)
Rice cooking wine (2 Tbsp)
Water (1 cup)
Vegetable oil (1/2 Tbsp)
1. Heat vegetable oil in a deep pan over medium-high heat. Saué pork until the color starts to change, then add carrot and bamboo shoot tips. Sauté for 2 minutes.
2. Add everything except for miso. Once it boils, stir in miso. Let miso melt into the soup and cook on medium heat until there is almost no soup left, stirring every minute or so.
On the side, I made daikon radish salad with plum dressing. Julienned daikon is great for salad. Any Asian dressing would go well with it.
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