Aburage, Mizuna, Pork Nabe

(Pork & Tofu dumpling)

Ingredients

4 pieces large Aloha Tofu Aburage

3 bunches mizuna (see Tofu, Mizuna and Tuna Salad)

½ pound thinly sliced pork

Ingredients for Soup Stock

5 cups dashi

4 tablespoons usukuchi soy sauce

4 tablespoons mirin

1 teaspoon salt

Preparation of Ingredients

Remove excess oil from aburage.  Cut aburage, pork and mizuna into easy-to-eat size pieces or lengths.

Cooking Directions

In a pot, combine all the ingredients for soup stock and bring to a boil.  Once the soup stock starts to boil, add pork, aburage and mizuna, and eat as the ingredients are cooked.

Quick Tip

You can add mushrooms (shiitake mushrooms, for example), mochi and udon noodles, as well as shichimi togarashi (seven-spice chili pepper) as a seasoning spice for additional heat and flavor.   Also, you can use chicken instead of pork.  In the end, adding rice in the pot with the remaining stock to end with a rice soup is highly recommended.  By adding various ingredients and spices, you can be very creative with this recipe.