Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tonjiru (pork miso soup). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Tonjiru is a savory miso soup with pork and root vegetables. Packed with an excellent source of vitamins, it's absolutely nourishing and soul-fulfilling! If you ask me what is my favorite miso soup, I would immediately say Tonjiru (豚汁).
Tonjiru (Pork miso soup) is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Tonjiru (Pork miso soup) is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have 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):
- Make ready 200 g thinly sliced pork belly
- Take 200 g daikon radish
- Get 100 g carrot
- Get 150 g burdock root
- Prepare 150 g konnyaku
- Get 1 spring onion
- Prepare 120 ml dashi stock
- Take 100 g miso
- Prepare 2 teaspoon soy sauce
- Make ready Thinly sliced green onion (garnish)
- Prepare 7 spice chili power (optional)
Warm yourself up during the winter with this easy tonjiru pork soup recipe. Tonjiru is a classic winter dish of slowly stewed slices of pork mixed with. Tonjiru (or Butajiru) is a kind of Miso Soup with pork and a lot of root vegetables such as Gobo (burdock root) and carrot. Even though it is a Miso soup, Tonjiru tastes very different from ordinary Miso Soup.
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.
Tonjiru has a distinct pork flavor and strong taste from Gobo. We are making healthy, nutritious Tonjiru, pork miso soup with lots of vegetables. The root vegetables and pork will warm you up. Combining flavorful ingredients like pork belly and shiitake mushrooms with classic Japanese seasonings like mirin and dashi, this hearty tonjiru soup will delight friends and family when you whip it up in your home kitchen. Tonjiru is like an upgraded, meatier version of classic miso soup.
So that is going to wrap this up for this exceptional food tonjiru (pork miso soup) recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
