Miso-Den - Japan 2017
It's one of dishes I ask my mother to make when I come back to Japan during fall/winter. Tofu, Daikon radish, Konjac, Satoimo (a kind of taro), thinly sliced pork, and leek were simmered in a Kombu seaweed-based delicate soup stock and served with savory sweet citrusy Miso sauce. It was super tasty and hearty! I think, low-fat, and fiber-rich, too. Perfect!
