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THIS WEEK: KITSUNE

So... What if I ate the whole
recipe at once?


CALORIES:
PROTEIN:
FAT:
CARBS:
FIBER:
SUGARS:
SODIUM:
2722.36
161.9
74.865
320.52
10.2
12
5338.53

INGREDIENTS

  • 1 RADISH
    Daikon Radish

  • 1.5 LB
    Pork Short Ribs

  • 2 TSP
    Salt

  • 1 TSP
    Soy Sauce

  • 2 CUP
    Short Grain Rice

  • 3 SPRIGS
    Cilantro leaves

  • 2 TSP, GROUND
    Black Pepper

PORK - TAIWAN

TAIWANESE MEAT BONE SOUP

Description

For years and years my friend has told me about a childhood favorite of he always called meat bone soup. We had a bit of misinformation about it at first like the type of meat to use, but just this past year he finally found the last pieces to the puzzle! Needless to say when we decided he'd teach me how to make this when he came from the city to visit this past weekend I was super excited for the process.

This is a very simple, but ultra flavorful Daikon soup which essentially has only two main necessary ingredients. This is also a primer on how to start making more complex broth since you have to follow the initial steps you would use for all good broths.

I've also been told this is essentially the Taiwanese equivalent to chicken noodle soup for when you're sick as well. I've always hated chicken noodle soup so this is a WAY better substitute for me. I was blown away and you will be too!

Instructions

1) Bring a pot of water to a fast boil. You want roughly enough water in there to cover all the meat you have. Just estimate it it doesn't have to be precise. If you have too little just add more later.

1b) If you want to have rice with this start cooking it right away.

2) Find the biggest Daikon Radish you can, peel it, and quarter it lengthwise. Chop those long quarter pieces into roughly 1 inch sections.

3) Make sure your meat is in short pieces you can pick up with a spoon, it's also GOT to have the bone in it. That's where the flavor comes from!

4) Drop your bones in the boiling water and let them blanch for roughly 20 minutes. This gets out impurities. Pay attention to this step you'll be doing it whenever you do more complex stocks too!

5) Dump the water and bones into a strainer (I just use my big metal spaghetti strainer) we're not keeping anything here.

6) Drop your Daikon into the pot, then place individually the porkbones and meat back in the pot (Don't dump it you might get some of the impurities back in there). Add enough water to cover all the ingredients by about a half inch.

7) Bring it all to a boil again, toss on a teaspoon of salt, and then reduce to a simmer (4-5 setting on my stovetop but they differ). Cover it.

8) Simmer until Daikon radish is cooked all the way to the center. You can tell because you can stick a chopstick or fork easily right into it. It took us roughly an hour maybe more.

9) Finally taste the stock, if you need a tiny bit more salt you can add it now. Be careful not to oversalt.

10) We like to put a scoop of cooked rice in the middle of a bowl, scoop some soup bits and broth over it, add black pepper to taste, along with a bit of soy sauce (don't go crazy) and a small handful of cilantro.

This recipe is AMAZING. Everyone gets to customize their final bowl, and it's surprisingly filling! I'm definitely going to be having this quite often since the whole recipe might cost 5 bux for a LOT of servings. It's heaven on a budget!