Buta Osumashi (Clear Pork Soup)

Mrs. Takeo Isoshima

SERVINGS 6

• ½ lb. lean pork
• Cornstarch or katakuri
• 2 cups boiling water
• 1 stalk green onion, chopped fine or cut in long, thin slivers, or 4 to 6 canned mushrooms, sliced

Make osumashi (see page 19).

Cut pork into thin slices, season with salt, and coat each piece with cornstarch or katakuri. Drop pork, piece by piece, into the boiling water. When cooked, drain.

Arrange a few pieces of pork in individual soup bowls, garnish with green onion or sliced mushroom. Pour boiling osumashi into bowls and serve immediately.

VARIATION: Chicken breast meat may be used.