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Miso and Scallion Kyushu-Style Pork, Tofu, and Vegetable Stew

Name: Miso and Scallion Kyushu-Style Pork, Tofu, and Vegetable Stew
Total time: 37 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 300g Kurobuta pork; 1 block (400g) silken tofu; 1 onion; 2 carrots; 1 potato; 2 cloves garlic; 1 tbsp soy sauce; 1 tbsp mirin; 1 cup water; 1 tbsp sake; 1 tsp grated ginger; 1 tbsp white miso paste; 2 tbsp chopped scallion

A creamy miso paste and chopped scallions add a rich, savory finish to the stew.

37 minutes4 servings

Method

Brown pork in a pot and set aside.
Sauté onion, garlic, and carrots.
Add pork, potato, soy sauce, mirin, water, sake, and ginger.
Simmer 30 minutes until tender.
Dissolve miso paste in the broth during preparation, and stir in scallions before serving.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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