Recipe of Award-winning Meat-Stuffed Turnip in Soup
Hey everyone, it is Drew, welcome to our recipe page. Today, we're going to make a distinctive dish, Simple Way to Make Homemade Meat-Stuffed Turnip in Soup. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Meat-Stuffed Turnip in Soup, 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 Meat-Stuffed Turnip in Soup 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 Meat-Stuffed Turnip in Soup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few ingredients. You can cook Meat-Stuffed Turnip in Soup using 11 ingredients and 8 steps. Here is how you cook it.
I received large turnips, and thought it was a shame to just chop them up, and wanted to come up with a recipe that used them whole. These look cute, and while it looks like they take a long time to cook, they're actually very easy, so I like this recipe a lot.
The turnips don't have to be totally immersed in the dashi stock since they will be steam-cooked. If it looks like the pan is going to boil over, open the lid a crack and continue simmering.
Use whatever additional vegetables you like. Shimeji mushrooms and bean sprouts are good too. You can also make the soup Chinese flavored. For 2 servings. Recipe by yaburie
Ingredients and spices that need to be Take to make Meat-Stuffed Turnip in Soup:
- 2 large Turnips
- 50 grams Ground pork
- 1 dash Carrot
- 1 piece Ginger
- 1/2 bunch Enoki mushrooms
- 1 Turnip greens
- 600 ml Dashi stock
- 1 tbsp Sake
- 1 tsp + 1 pinch Salt
- 1 tsp Katakuriko
- 1 dash Pepper
Steps to make Meat-Stuffed Turnip in Soup
- Peel the turnips, scoop out the center with a spoon, and cut a slice off the bottoms to make them flat (don't throw out what you scooped out).
- Use the discarded scraps of turnip by mincing. Add a bit of the turnip greens, chopped up into 5 mm pieces.
- Finely chop the carrot and grate the ginger. Mix in a bowl with the turnip parts, pork, katakuriko, salt and pepper with your hands.
- Stuff the filling into the hollowed out turnips. Mound any leftover filling on top and form into a dome.
- Cut the enoki mushrooms and turnip greens into easy to eat pieces.
- Put the dashi stock, sake, and 1 scant teaspoon of salt into a pot, and place the stuffed turnips carefully into it. Cover with a lid. Start cooking over high heat, and when it comes to a boil, turn the heat down to low and simmer for 15 minutes.
- Add the enoki mushrooms and turnip greens, simmer for another 5 minutes and it's done!
- Transfer to serving bowls and enjoy while piping hot. It's also delicious with a little shichimi spice scattered on top.
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