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We hope you got insight from reading it, now let’s go back to tonjiru (pork miso soup) recipe. You can cook tonjiru (pork miso soup) using 11 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Tonjiru (Pork miso soup):
- Use 200 g thinly sliced pork belly
- Get 200 g daikon radish
- Take 100 g carrot
- You need 150 g burdock root
- You need 150 g konnyaku
- Use 1 spring onion
- Provide 120 ml dashi stock
- Use 100 g miso
- You need 2 teaspoon soy sauce
- Prepare Thinly sliced green onion (garnish)
- Provide 7 spice chili power (optional)
Instructions to make Tonjiru (Pork miso soup):
- Peel the dikon radish and carrot.
- Cut the dikon radish and carrot into quarters lengthwise and then cut into thin slices.
- Wash the burdock root well, then scrape the skin with the back of a knife. Don’t peel the burdock too much as the part just under the skin contains a lot of nutrients and flavor.
- Make several long shallow cuts lengthwise all the way around the burdock root.
- Shave the burdock root into small strips over cold water and soak them for about 5 minutes to remove bitterness, then drain.
- Cut spring onion into 2 cm long pieces.
- Cut the konnyaku into thin short strips.
- Cut the pork belly into 3 cm thick slices.
- Heat the pan over medium-high heat, place vegetable oil and then add the pork and sauté well.
- Add the dikon, carrot, burdock root, spring onion and konnyaku and stir-fry.
- Once the fat from the pork is evenly coating the vegetables, add the dashi stock and simmer, skimming occasionally.
- Once the vegetables become tender, add the miso by dissolving it in a miso strainer or a ladle with some of the soup until no lumps remain.
- Add a 1 teaspoon of soy sauce.
- Serve the miso soup in a bowl, and then sprinkle thinly sliced green onion and seven spice chili powder (shichimi tougarashi) according to your preference.
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