Step-by-Step Guide to Make Any-night-of-the-week Tonjiru : A miso based pork soup filled with vegetables

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The ingredients needed to make Tonjiru : A miso based pork soup filled with vegetables:

1. Make ready 5 cm Konbu(edible kelp) and 600 cc water
2. Prepare 130 g Pork belly
3. Prepare 3 cm Daikon Radish
4. Prepare 3 cm Carrot
5. Get 2 Shiitake mashrooms
6. Get 1/4 Cotton tofu
7. Take 1/4 Green onion
8. Make ready 1 tbs Sesami oil
9. Take pinch salt
10. Take 2 tbs Miso
11. Make ready 1/2 tsp Soy sauce
12. Make ready 1/2 tsp Mirin
13. Make ready 1 tbs Sake
14. Get Japanese 7 spice mixture (Shichimi togarashi) as you like

Even though it is a Miso Tonjiru has a distinct pork flavor and strong taste from Gobo. Don't get alarmed because of Gobo, it actually tastes very good. When the ingredients become tender, remove the kombu, then mix in the miso into the soup. Miso soup is great anytime of the year, but in colder seasons, I like to make something heavier and heartier, like adding more vegetables and sliced of pork Some of the more typical vegetables in a tonjiru are carrot, daikon, sweet potato, and burdock root.

Instructions to make Tonjiru : A miso based pork soup filled with vegetables:

1. Soak the Konbu in the water and let it stand 10 hours in the refrigerator.
2. Peel the Daikon radish and carrots, cut them into 4 wedges each and cut the wedges into 5mm slices.
3. Cut the pork into 5cm strips.
4. Remove stem of the mushrooms and cut the cap into thin slices.
5. Cut the naganegi-onion into 5 mm slices.
6. Pluck off the tofu by hand into bite sized pieces and put in the boiling water for 2 minutes. Take it out, let it cool.
7. Put 1 tbs of sesame oil into a pot then place on medium heat. Add the pork and fry until the color is white.
8. Add the daikon radish, carrots and add a pinch of salt. Fry the ingredients for 1 minute.
9. Add 1 tbs of sake, change the heat to low. Cover with a lid and let it simmer for 3 minutes.
10. Change the heat to high and add Konbu along with the water it was soaking in. Add shiitake mushrooms.
11. Let the dish simmer and remove the Konbu just before it starts to boil.
12. Dissolve 1 tbs of miso into the pan and change the heat to low, then let it simmer for another 10 minutes.
13. Add tofu and let it simmer for 10 minutes.
14. Add naganegi onion, 1/2 tsp of soy sauce, 1/2 tsp of mirin, 1 tbs of miso. Turn off the heat just before it starts to boil.
15. If you have time, let it cool and heat one more time before you eat. This will make the ingredients really soak up the flavor of the soup!

When the ingredients become tender, remove the kombu, then mix in the miso into the soup. Miso soup is great anytime of the year, but in colder seasons, I like to make something heavier and heartier, like adding more vegetables and sliced of pork Some of the more typical vegetables in a tonjiru are carrot, daikon, sweet potato, and burdock root. Konnyaku is also pretty common, and you. The traditional tonjiru is made with tofu, miso, and dashi stock, combines pork with vegetables such as daikon, burdock, sweet potato, and konnyaku. The whole tonjiru dish is very comforting in this cold winter weather.

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