Ingredients : Serves 2

ingredients image
  • 400-500g chinse leaf, diveded stems and leaves, cut into large chunks
  • 5-6 dried shiitake mushrooms, soaked in 800 ml water overnight, removed the hard tip and quartered, reserve the soaking water as stock
  • 200g belly of pork, cut into chunks
  • 1 chicken thigh, cut into chunks
  • 100g bean thread noodles
  • 4 tbsp roasted sesame oil
    -----<Dipping sauce>-----
  • sea salt
  • Japanese spice SHICHIMI
    -----<Option "rice porridge">-----
  • 1 portion boiled rice
  • 1 egg, beat


instructions image
  • Put the shiitake mushrooms and soaking water in a casserole place over a midium-high heat.
  • Bring to the boil and turn down the heat, skim off any scum.
  • Add the pork and chicken, skim off any scum again and cook for 10 minutes.
  • Place the stems of chinese leaf and pour over 3 tbsp of the sesame oil. Simmer and coverd for about 30 minutes.
  • Mix the leaves of chinese leaf and simmer for about 15 minutes.
  • ------------------------------
  • Soak the bean thread noodles in boiling water for 2-3 minutes, drained and cut.
  • Add the noodle into the casserole and drizzle with 1 tbsp of the sesame oil.
    -----<Dipping sauce>-----
  • Put the salt and SHICHIMI for each bowl. Pour over the soup from the casserole.
    -----<How to serve>-----
  • Place the casserole on the warmer and dipping sauce for each person.
  • Take some with chopsticks and dip with the sauce.
    -----<Option "How to make rice porridge">-----
  • Reserve the soup stock in the casserole after eating and bring to the boil.
  • Put the boiled rice into the casserole and cook for 2-3 minutes. Season with the salt.
  • Pour the beat egg and cook until the egg slightly set.

served image
This recipe was first published on mizueandco.com in Nov. 2006.