Vitamin B1 contained in pork is involved in carbohydrate metabolism and helps to recover from fatigue. If you feel tired, try pork. Root vegetables such as turnips are foods that warm the body and improve blood circulation according to Eastern medicine. Let’s relax the body and mind with pot-au-feu with plenty of vegetables finished in Japanese style with white soup stock.
Pointers from Rie
- In order to create a gentle seasoning that brings out the flavor of the ingredients, spices are not used to remove the smell of the meat, and the color is browned to bring out the aroma. When carrots are baked, the earthy smell disappears, and they are sweet.
- Safflower oil is rich in vitamins E called vitamins for rejuvenation. It expands blood vessels, promotes blood circulation, and has a good antioxidant effect, so it is especially recommended for those who wish to improve cold sensitivity and blood flow.
- Pot-au-feu broth that allows the ingredients to soak in the flavor has a high salt content. If the amount of water is reduced, and the meat is turned over and cooked to the center, it will lead to salt reduction.
- Enjoy the ingredients on the first day, then add water and vegetables on the following day to change the pot-au-feu into soup.
recipe video
Ingredients (for 2 people)
| Pork loin (lump) | 300g |
| ａ） 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 |
Nutritional value
| Energy | 448kcal |
| Protein | 33.0g |
| Fat | 25.4g |
| Carbohydrates | 28.9g |
| Salt equivalent | 5.4g |
Cooking
- Pork loins are rolled with an octopus thread to prevent the shape from collapsing, and a) is rubbed and seasoned. Wash the skin of new potatoes cleanly and cut them into bite-sized pieces. Cut carrots into half lengthwise. Cut celery into 2 equal pieces. Cut the fresh onions and turnips into bite-sized pieces.
- Put safflower oil in a frying pan and heat it over a high flame. Add pork loins, carrots, and brown them all over.
- Put 2 pork loins, garlic, and water in a pan, cover, and place over medium heat. Bring to a boil, turn over the boiled meat. Add carrots, new potatoes, celery, and fresh green onions, reduce the heat slightly, cover, and cook for 10 minutes.
- Add turnips, shiro dashi, cover, and cook pork for 6 to 10 minutes until it is almost cooked. Turn off the flame and leave for 30 minutes to cook with residual heat.
- Remove the pork and cut it into bite-sized pieces. Reheat the pot, put vegetables and meat in a bowl, pour in an appropriate amount of soup, and add mustard.
MOA natural foods products used
Umikko sea salt, organic black pepper, safflower oil, MOA white soup stock
Green Market online shop
