Filling Tonjiru (miso soup with pork and vegetables)
Filling Tonjiru (miso soup with pork and vegetables)

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, filling tonjiru (miso soup with pork and vegetables). It is one of my favorites. For mine, I am going to 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 current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Filling Tonjiru (miso soup with pork and vegetables) is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. 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):
  1. Take 200 grams Pork belly, thinly sliced
  2. Take 1/4 Daikon (white radish)
  3. Make ready 1 Carrot
  4. Prepare 1 Burdock root
  5. Make ready 5 Taro root (satoimo potatoes)
  6. Get 1 slice Konnyaku
  7. Take 1 Green onion
  8. Make ready 1000 ml Strong bonito dashi stock
  9. Take 3 tbsp Blended miso
  10. Make ready 3 tbsp Red miso
  11. Take 1 tbsp Mirin
  12. Prepare 1 Sesame oil (to taste)
  13. Take 1 Ichimi spice or shichimi spice (to taste)
Instructions to make Filling Tonjiru (miso soup with pork and vegetables):
  1. 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.
  2. 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.
  3. 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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