Tonjiru : A miso based pork soup filled with vegetables

Name: Tonjiru : A miso based pork soup filled with vegetables
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 5 cm Konbu(edible kelp) and 600 cc water; 130 g Pork belly; 3 cm Daikon Radish; 3 cm Carrot; 2 Shiitake mashrooms; 1/4 Cotton tofu; 1/4 Green onion; 1 tbs Sesami oil; pinch salt; 2 tbs Miso; 1/2 tsp Soy sauce; 1/2 tsp Mirin; 1 tbs Sake; Japanese 7 spice mixture (Shichimi togarashi) as you like

Megumi K / Nagomi Visit Host @cook_5792158

Tokyo, Japan

The most common form of dashi is a stock made by heating water containing konbu (edible kelp) . You can also use granulated or liquid instant substitutes like “Hondashi”. If you want to use substitutes for this recipe, add 2/3 tsp of Hondashi and 600cc of water instead of the steps in [10] and [11].

Megumi K / Nagomi Visit Host @cook_5792158

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Ingredients

40 minutes

2 servings

5 cmKonbu(edible kelp) and 600 cc water
130 gPork belly
3 cmDaikon Radish
3 cmCarrot
2Shiitake mashrooms
1/4Cotton tofu
1/4Green onion
1 tbsSesami oil
pinchsalt
2 tbsMiso
1/2 tspSoy sauce
1/2 tspMirin
1 tbsSake
Japanese 7 spice mixture (Shichimi togarashi) as you like

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Steps

40 minutes

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!