Pork Cartilage Simmered In Miso

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a special dish, Pork Cartilage Simmered In Miso. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pork Cartilage Simmered In Miso, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Cartilage Simmered In Miso delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork Cartilage Simmered In Miso is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can have Pork Cartilage Simmered In Miso using 8 ingredients and 5 steps. Here is how you cook it.

My father-in-law taught me this recipe.

This is a bit sweet, so please adjust the amount of sugar to your taste. The cartilage is still crunchy, so if you want to cook it until it's soft, simmer it for a while longer in Step 2. For 3 servings. Recipe by Koutarochan

Ingredients and spices that need to be Take to make Pork Cartilage Simmered In Miso:

1. 400 grams Pork cartilage (large pieces or chunks)
2. 1/2 Onion
3. 100 ml Sake
4. 2 tbsp â—Ž Awase miso (Combined red and white miso)
5. 1 tbsp â—Ž Mirin
6. 1 tbsp â—Ž Sugar
7. 1 â—Ž Dashi stock granules
8. 1 Green onion or scallion

Instructions to make to make Pork Cartilage Simmered In Miso

1. Cut the cartilage into 3 cm slices and lightly pan fry on both sides in a frying pan. Transfer to a pot, add enough water so that the cartilage is floating, add the 50 ml of sake and turn the heat on to high.
2. When the pot comes to a boil skim off the scum and turn the heat down to medium. Simmer for about an hour. Drain away the cooking liquid, and add enough fresh water to the pot so that the cartilage is floating in it.
3. Cut the onion horizontally into 1 cm slices. Add the onion, the remainder of the sake and the flavoring ingredients to the pot and turn the heat to high again. When the pot comes to a boil turn the heat down to medium and simmer for another 50 minutes.
4. When the cartilage is tender and melting, and a skewer goes through it easily, it's done. Transfer to a serving plate and scatter with chopped green onion. Add some ichimi spice to taste.
5. One Cookpad user, lalala3798-san added the cartilage to a miso soup! See.

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