Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, filling tonjiru (miso soup with pork and vegetables). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Filling Tonjiru (miso soup with pork and vegetables) is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Filling Tonjiru (miso soup with pork and vegetables) is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook filling tonjiru (miso soup with pork and vegetables) using 13 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Filling Tonjiru (miso soup with pork and vegetables):
- Get 200 grams Pork belly, thinly sliced
- Get 1/4 Daikon (white radish)
- Make ready 1 Carrot
- Prepare 1 Burdock root
- Take 5 Taro root (satoimo potatoes)
- Take 1 slice Konnyaku
- Prepare 1 Green onion
- Prepare 1000 ml Strong bonito dashi stock
- Prepare 3 tbsp Blended miso
- Prepare 3 tbsp Red miso
- Prepare 1 tbsp Mirin
- Prepare 1 Sesame oil (to taste)
- Make ready 1 Ichimi spice or shichimi spice (to taste)
Instructions to make Filling Tonjiru (miso soup with pork and vegetables):
- Cut the pork slices into bite sizes. To prepare the vegetables: Peel, then cut the daikon, carrot, burdock root into rolling wedges by rotating the vegetables as you cut. Pre-boil the taro root but leave a slight crunch, and cut into bite sized pieces. Boil the konnyaku, and cut with a spoon into bite sized pieces as well. Chop the green onion finely.
- Heat the saucepan, add a generous amount of sesame oil, and stir fry the pork. When the pork is cooked through, fry the daikon, carrot, burdock root, taro root, and konnyaku until all the ingredients have been coated with the oil.
- Add Japanese soup stock (dashi) into the pot from Step 3. Simmer the vegetables while skimming foam off the surface until the vegetables are cooked through. Serve in a dish, and garnish with chopped green onion. If you'd like, sprinkle with ichimi or shichimi spice.
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