- 薄力粉 : 70g
- 片栗粉 : 30g
- 水 : 75ml
- ごぼう : 50g
- 人参 : 50g
- 大根 : 200g
- 白菜 : 200g
- しめじ : 100g
- 生姜 : 10g
- 豚細切れ肉 : 150g
- 水 : 600ml
- みりん : 大さじ2
- だしの素 : 小さじ2
- 味噌 : 大さじ2.5
Add flour and potato starch to the bowl and mix them. Add water little by little so that the water does not get lumpy, mix, wrap and let rest for 30 minutes or more.
Scrape the burdock skin with the back of the knife, insert the knife diagonally, and cut into large slices about 2 mm wide. Soak in vinegar water for about 10 minutes to remove the lye.
Peel the carrots and cut them into 3mm wide ginkgo biloba. Peel the radish, cut it into 3mm widths, and chop the Chinese cabbage into 2cm widths. Cut off the shimeji mushrooms and cut them into pieces that are easy to eat, then peel the ginger and cut it into small pieces about 2 mm wide.
Put the chopped vegetables in a clay pot, add water, mirin, and dashi stock, cover and boil over medium to high heat.
When the vegetables are tender, cut the shredded pork into pieces that are easy to eat, spread them, and cook them.
Reduce the heat to low, melt the miso and drop the suiton into a scooping pot with a spoon.
・ When the vegetables are tender in about 6 minutes, add the shredded pork.
・ If the spoon is moistened with water, the suiton will not stick easily.
・ Sprinkle the broth on the suiton and it will harden.
・ When the suiton has hardened, make a space in the pan, drop the dough there, and heat it in the same way.
・ Suiton is elastic, so make it thin and flat.