Olive dream pork sundubu jjigae made with Ibuki broth
Kagawa's Genki Rice (Kagawa Prefecture x RIKEN) Iriko (dried sardines)Olive Dream Pig / Olive PigGarlic

Ingredients
For 2-3 people
- Olive dream pork (sliced shoulder loin) 80g
- Oboro Tofu (Silk Tofu) 200g
- Chinese cabbage kimchi 100g
- Shimeji 1/2 bag
- Leek 4
- Iriko Ibuki (dashi soup) * 500 tsp
- egg 1 individual
Seasoning A
- Garlic (grated) 1/2 teaspoon
- miso 2 tsp
* Ibuki Iriko (dashi soup)
- For 500cc of water, use 15g of Ibuki sardines with the head and internal organs removed. Soak for 30 minutes, heat and bring to a boil, then remove Ibuki sardines.
Method
-
Cut olive dream pork and Chinese cabbage kimchi into pieces that are easy to eat.Remove the shimeji mushrooms and loosen them by hand, and chop the garlic chives.
-
Put the soup stock in a pan and heat it. When it boils, add olive dream pork, baechu-kimchi, and shimeji mushrooms and simmer.
-
After boiling, remove the lye, add garlic chives, and scoop up the rag tofu with a spoon. Melt (seasoning A) and boil for a while, then drop the eggs.
Invented
Recipe supervision: Kagawa Prefecture × National Research and Development Corporation RIKEN
This recipe is a recipe published in the health recipe book "Kagawa no Genki Rice" that utilizes agricultural and marine products produced in Kagawa Prefecture and RIKEN.
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