Our Family Recipe For Warming Tonjiru Pork Soup
Our Family Recipe For Warming Tonjiru Pork Soup

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, our family recipe for warming tonjiru pork soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Our Family Recipe For Warming Tonjiru Pork Soup is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Our Family Recipe For Warming Tonjiru Pork Soup is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have our family recipe for warming tonjiru pork soup using 12 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Our Family Recipe For Warming Tonjiru Pork Soup:
  1. Get 100 grams Thinly sliced pork
  2. Get 1/2 Konnyaku
  3. Take 1/2 Carrot
  4. Get 1/3 Burdock root
  5. Make ready 3 leaves Chinese cabbage
  6. Get 1/2 bag Bean sprouts
  7. Make ready 3 Satoimo (taro root)
  8. Get 80 to 100 grams ○ Miso
  9. Take 1 tbsp ○ Sake
  10. Prepare 2 pieces ◆ Ginger
  11. Get 1 ◆ The green or white part of a Japanese leek (or green onion)
  12. Take 700 ml Dashi stock (made from bonito flakes etc.)
Instructions to make Our Family Recipe For Warming Tonjiru Pork Soup:
  1. Wash the vegetables. Cut the pork into bite sized pieces.
  2. Pull apart the konnyaku into small pieces with your hands. Put into a pot with water and being to a boil. Cook for 2 minutes and drain well. Finely shave the carrot and burdock root (as if you were sharpening a pencil). Divide the cabbage leaves into the core and leaf parts, and cut up into 2cm pieces.
  3. Cup up the green or white part of a leek (or green onion) into thin rounds. Grate the ginger.
  4. Put the dashi stock, burdock root, carrot and konnyaku into a pot and turn on the heat. Simmer until tender with a lid on.
  5. Wash the satoimo well, put on a heatproof dish and sprinkle in 2 tablespoons of water. Cover loosely with plastic wrap and microwave for 2 minutes at 500w.
  6. Cool the satoimo in cold water with the skins on. Peel them, pulling off the skins with a knife. Cut up the large ones into about 3 pieces.
  7. When the carrot and burdock root are tender, add the core part of the cabbage and continue simmering.
  8. After about 5 minutes add the pork while separating it. Also add the satoimo. Simmer until the pork is cooked.
  9. This is homemade miso.
  10. Turn off the heat and dissolve in the miso. Add the sake.
  11. Add the leaf parts of the cabbage and the bean sprouts. Turn the heat back on.
  12. When the vegetables have wilted, it's done. Ladle into serving bowls and add the ginger and leek or green onion on top. Enjoy while piping hot!

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