Japanese-style pot-au-feu with pork loin and spring vegetables warms the body and relieves tension.
Vitamin B1 contained in pork is involved in carbohydrat […]
Ingredients
- Pork loin (lump) 300g
- Salt
- Black pepper 1/3 teaspoon
- A little
- Garlic 1/2 cup
- Safflower oil 1 teaspoon
- Shinjaga (freshly harvested potato) One or two
- Carrots 1/2 cup
- Celery 1/4 piece
- Shintama negi (freshly harvested onion) 1/4 piece
- Turnip One
- Water 600ml
- Shiro Dashi 4 tbsp
- Mustard Moderate amount
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