Japanese-style pork cartilage
material
Clear chicken broth 250 ml
Pig cartilage 500 g
2 shallots (finely chopped).
Shallots (diagonally sliced) 1/2
Japanese flavor drizzled with 50 ml
Japanese sake 50 ml
Okinawa brown sugar 50 g
2 tablespoons of Japanese soy sauce / light soy sauce
method
1 Pig cartilage is slightly burned in boiling water and removed for later.
2 Heat 2 tbsp oil, sauté the shallots and shallots slightly until fragrant, add the pork cartilage and stir-fry.
3 Add the chicken broth and the rest of the ingredients to the boil, cover and simmer for 1 hour until the meat is soft and enjoy.