When you cook for your friends or family, it’s not uncommon to use leftover pork, chicken or fish.
But what about when you’re cooking with leftover kurobutas?
This kurobeta has been an integral part of my daily cooking for years.
Its a little delicate, so I can use it with my rice or noodles.
But the pork is tender and moist, with an extremely flavorful broth.
When it’s all cooked, you’ll have a delicious pork soup that you can serve with rice, noodles or steamed rice.
Read moreWhat to know about kurobata:The kurobita is the main ingredient in kurobo pork.
It’s usually cut into cubes and used as a substitute for rice.
I like to use it for a variety of dishes, including ramen, stir-fries, salads and rice.
Kurobutans are one of the few Japanese vegetables that can be easily converted to pork.
They have a lot of potential for use as an ingredient in soups and stews, as well as in stir-fried noodles and soups.
In the US, they are usually used in the Chinese cuisine known as zongguo, which translates to “cooked pork.”