Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, filling tonjiru (miso soup with pork and vegetables). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Filling Tonjiru (miso soup with pork and vegetables) is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Filling Tonjiru (miso soup with pork and vegetables) is something that I have loved my whole life.
To begin with this 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 can achieve it.
The ingredients needed to make Filling Tonjiru (miso soup with pork and vegetables):
- Prepare 200 grams Pork belly, thinly sliced
- Get 1/4 Daikon (white radish)
- Get 1 Carrot
- Take 1 Burdock root
- Get 5 Taro root (satoimo potatoes)
- Take 1 slice Konnyaku
- Take 1 Green onion
- Prepare 1000 ml Strong bonito dashi stock
- Get 3 tbsp Blended miso
- Make ready 3 tbsp Red miso
- Get 1 tbsp Mirin
- Take 1 Sesame oil (to taste)
- Take 1 Ichimi spice or shichimi spice (to taste)
Instructions 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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