Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, filling tonjiru (miso soup with pork and vegetables). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Filling Tonjiru (miso soup with pork and vegetables) is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Filling Tonjiru (miso soup with pork and vegetables) is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have 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
- Prepare 1/4 Daikon (white radish)
- Make ready 1 Carrot
- Take 1 Burdock root
- Make ready 5 Taro root (satoimo potatoes)
- Get 1 slice Konnyaku
- Make ready 1 Green onion
- Prepare 1000 ml Strong bonito dashi stock
- Prepare 3 tbsp Blended miso
- Take 3 tbsp Red miso
- Make ready 1 tbsp Mirin
- Take 1 Sesame oil (to taste)
- Take 1 Ichimi spice or shichimi spice (to taste)
Steps 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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