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From a Chef's Kitchen! The Secret to Easy and Super Delicious Tonjiru (Pork Miso Soup)
From a Chef's Kitchen! The Secret to Easy and Super Delicious Tonjiru (Pork Miso Soup)

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We hope you got benefit from reading it, now let’s go back to from a chef's kitchen! the secret to easy and super delicious tonjiru (pork miso soup) recipe. To make from a chef's kitchen! the secret to easy and super delicious tonjiru (pork miso soup) you only need 14 ingredients and 20 steps. Here is how you achieve that.

The ingredients needed to prepare From a Chef's Kitchen! The Secret to Easy and Super Delicious Tonjiru (Pork Miso Soup):
  1. Prepare Soup ingredients:
  2. Provide 300 grams Pork belly (thinly sliced)
  3. Take 1 Burdock root
  4. Provide 1 Konnyaku
  5. Provide 1 Carrot
  6. Take 1/3 Daikon radish
  7. Use 1 Onion
  8. Take Seasonings:
  9. Use 2 tbsp Sesame oil
  10. You need 1 tsp Garlic (minced)
  11. Take 1 1/2 tsp Ginger (grated)
  12. Provide 1 tbsp Salt
  13. You need 1 tbsp Bonito dashi stock granules
  14. You need 1 Miso
Steps to make From a Chef's Kitchen! The Secret to Easy and Super Delicious Tonjiru (Pork Miso Soup):
  1. Preparing the ingredients: Diagonally slice the burdock root and soak in water. Shred the konnyaku and parboil it. Slice the carrot and daikon into wedges. Chop the onion into bite-sized pieces.
  2. This is the secret to this recipe! In a well-heated pan, heat some sesame oil, and add the burdock root. This will give the soup an amazing flavor.
  3. Once they are fragrant and browned as shown, remove from heat.
  4. Next up is the pork! Cook over high heat until fragrant.
  5. Brown the pork like this! The pork should have produced a lot of fat.
  6. Add the garlic and ginger to the flavor-rich fat, then after 10 seconds…
  7. …add all of the vegetables! Return the burdock root to the pan, too! Add the salt and bonito dashi, too. Cook over high heat.
  8. Coat the vegetables in the pork fat until glossy…
  9. …then, add the konnyaku! Add a small amount of water to cook the vegetables. Cover with a lid and cook over medium heat for 3-5 minutes.
  10. Once the vegetables are cooked, add just enough water to cover. About like this.
  11. Scum will rise to the top, so lightly skim it from the surface–no need to be precise! Otherwise, you may remove the flavoring along with it.
  12. Bring to a boil. Give it a taste! This is where you start looking forward to eating it!
  13. To finish, dissolve in miso to taste.
  14. It's done! Enjoy it while it's piping hot!
  15. –
  16. Here is a recipe for chikuzen-ni (chicken and vegetable stew). It gives instructions how to prepare each vegetable, so check it out. - - https://cookpad.com/us/recipes/147128-easy-vegetable-and-chicken-stew
  17. For details on cooking with daikon radish, see this recipe. There's no need to parboil the daikon for tonjiru.
  18. How about serving it with this? Our family's hijiki has a slight twist. - - https://cookpad.com/us/recipes/147129-our-familys-simmered-hijiki-with-a-twist
  19. This kimpira also has a slight twist! To learn the secret…refer to the recipe! - - https://cookpad.com/us/recipes/147130-a-treasured-recipe-my-kimpira-burdock-root
  20. A classic healthy side dish! How about some simmered okara? - - https://cookpad.com/us/recipes/152366-my-easy-and-delicious-simmered-okara

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