How Do You Prepare Tanuki-Jiru (Raccoon Dog Soup)?
Tanuki, or raccoon dogs–although they’re not really raccoons–are a beloved portion of Japanese culture. Statues of them are often found outside Japanese temples, often with a cup of sake in hand, and big bellies that signifies good luck. But as much as they may feature in fine woodcuts, they often appear in another place close to the Japanese heart–in a cooking pot. Cut the tanuki into small, bite-sized pieces. Brown the tanuki in sesame oil, over medium to high heat, in a pan or wok (or any heavy-bottomed saucepan). Brown the tanuki until it is nearly cooked through, but not quite (as with most stews). This will keep the meat tender. Deglaze with 1 cup of dashi stock. In a donabe pot (a traditional Japanese earthenware pot, with a lid), add the meat and juice. Add another cup of dashi stock, plus the parsnip, daikon (Japanese radishes), mushrooms and tofu. Cover the pot, and simmer for another 15-30 minutes, or until the daikon is transparent. Mix together the miso and the last two
