Japanese: Tonkotsu Soup no Takikomigohan.
Takikomigohan is a Japanese rice dish with mushrooms, vegetables, meat, or fish, and seasoned with dashi and soy sauce. For this, I made the soup from pork chop bones and added it to the takikomigohan. It tastes great and makes use of the stuff you’d normally toss out.
Takikomigohan is a Japanese rice dish with mushrooms, vegetables, meat, or fish, and seasoned with dashi and soy sauce. For this, I made the soup from pork chop bones and added it to the takikomigohan. It tastes great and makes use of the stuff you’d normally toss out.
Yield: 4 servings
Time: 5 hours
Ingredients
- 1/2 lb pork bones (or as much as you’ve got)
- 1 onion, sliced
- 1 green onion, cut into 2″ pieces
- 2 cloves garlic
- ginger (grated) (about 2 tsp)
- 7 mushrooms, sliced
- 1/4 lb pork (chopped)
- 3 cups rice
Spices
- 2 tbsp sake
- 2 tbsp soy sauce
- 2 tsp salt
Preparation
- Boil hot water in a big pot, then add pork bones
- Scoop scum from the top of the soup then add onion, garlic, ginger and green onion
- Boil on high heat for 3 to 4 hours. (add water when it evaporates)
- At this point you could have it as pork soup (add salt). Soup will be sweeter if you boil with potato and carrot. If not, continue:
- Wash rice and put it in a rice steamer
- Add sake, soy sauce and salt
- Add pork soup (strain the soup beforehand) up to the 3 cup designation in the rice steamer, then add mushrooms and 1/4 lb pork
- Cook rice with soup, salt to taste, and enjoy!
