Recipe of Perfect Tonjiru (Japanese Pork Soup)
Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, How to Make Super Quick Homemade Tonjiru (Japanese Pork Soup). It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Tonjiru (Japanese Pork Soup), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tonjiru (Japanese Pork Soup) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must prepare a few ingredients. You can have Tonjiru (Japanese Pork Soup) using 13 ingredients and 8 steps. Here is how you can achieve that.
I love miso soup with lots of ingredients...
I use all kinds of leftover bits of vegetables in this, so it helps clear out your refrigerator too!
Adjust the amount of miso to your family's taste. I usually make this with leftover ingredients in the fridge so the amounts are just approximate.
I often put in potatoes, onions and tofu too.
If you let it cool down once and reheat it, I think the flavor improves. For about 4 bowlfuls. Recipe by sucoco
Ingredients and spices that need to be Take to make Tonjiru (Japanese Pork Soup):
- 150 grams Thinly sliced pork belly
- 1/2 Burdock root
- 1/2 a bunch Shimeji mushrooms
- 1/3 of a sheet Konnyaku
- 1/2 Carrot
- 5 cm Daikon radish
- 1/2 Aburaage
- 1 tbsp Sesame oil
- 2 tsp Dashi stock granules
- 800 ml Water
- 2 to 3 tablespoons Miso
- 1 Ground sesame seeds
- 1 Green onions or scallions
Instructions to make Tonjiru (Japanese Pork Soup)
- 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.
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