Tonjiru (Japanese Pork Soup).
You can cook Tonjiru (Japanese Pork Soup) using 13 ingredients and 8 steps. Here is how you cook that.
Ingredients of Tonjiru (Japanese Pork Soup)
- It’s of Thinly sliced pork belly.
- You need of Burdock root.
- You need of a bunch Shimeji mushrooms.
- You need of of a sheet Konnyaku.
- It’s of Carrot.
- It’s of Daikon radish.
- You need of Aburaage.
- Prepare of Sesame oil.
- Prepare of Dashi stock granules.
- You need of Water.
- You need of to 3 tablespoons Miso.
- You need of Ground sesame seeds.
- It’s of Green onions or scallions.
Tonjiru (Japanese Pork Soup) step by step
- Cut up the burdock root and put into a bowl of water with a little vinegar added. Cut the pork into 2 cm wide pieces. Cut the stem end off the shimeji mushrooms..
- Cut up the rest of the ingredients into bite-sized rectangular pieces. (De-grease the aburaage first by pouring boiling water over it)..
- Heat up a pot and add the konnyaku. Stir fry until it makes squeaky sounds. (You can skip this step if you've parboiled the konnyaku.).
- Add the sesame oil to the pot and stir-fry the pork. When the color of the meat changes, add the vegetables and stir-fry..
- When everything has been coated with the oil, add the water and dashi stock granules. When it comes to a boil, remove the scum, reduce the heat to low and simmer until the vegetables are cooked through..
- Dissolve the miso and add to the soup. Turn the heat off just before the soup boils..
- Ladle into bowls, add some ground sesame seeds and chopped green onion, and it's done..
- I think it tastes better if you let it cool down once and re-heat it. Try the second bowl with some kimchi – it's delicious..