Japanese-Style Stew

	TSUJI COOKING Yayoi Miyamoto

Ingredients	Serves 1	Serves 4
pork tenderloin taros Chinese cabbage small turnips carrots	50g 50g 100g 40g 30g	200g 200g 400g 160g 120g
Seasonings	Serves 1	Serves 4
instant bouillon cubes water salt dark soy sauce dry mustard	0.8g 1c 0.6g 5g 0.5g	3.2g 4c 1/2 teaspoon (2.4g) 1 1/3 tablespoons (20g) 2g

１	Skin the taros and boil them briefly to remove the sliminess on the surface. Cut the cabbage, turnips and carrots into bite-size pieces.
２	Combine the water and bouillon in a pot, add each ingredient, according to the length of cooking time, and let simmer.
３	After all the ingredients are done, remove the pork and cut into bite-size pieces. Season the soup with salt and soy sauce. Serve the pork, soup and the vegetables together in a dish, along with the mustard.