How to Prepare Yummy Filling Tonjiru miso soup with pork and vegetables

Without fail cooking ultimate Filling Tonjiru (miso soup with pork and vegetables) easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Filling Tonjiru (miso soup with pork and vegetables) with 13 ingredients and 3 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 3 stages of easy cooking Filling Tonjiru (miso soup with pork and vegetables).

Ingredients all Filling Tonjiru (miso soup with pork and vegetables)

1. Prepare : Pork belly, thinly sliced.

2. Needed : Daikon (white radish).

3. Needed : Carrot.

4. Prepare : Burdock root.

5. Prepare : Taro root (satoimo potatoes).

6. Prepare : Konnyaku.

7. Needed : Green onion.

8. Needed : Strong bonito dashi stock.

9. Needed : Blended miso.

10. Needed : Red miso.

11. Prepare : Mirin.

12. Needed : Sesame oil (to taste).

13. Needed : Ichimi spice or shichimi spice (to taste).

If all ingredients Filling Tonjiru (miso soup with pork and vegetables) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Filling Tonjiru (miso soup with pork and vegetables)

1. Cut the pork slices into bite sizes. To prepare the vegetables: Peel, then cut the daikon, carrot, burdock root into rolling wedges by rotating the vegetables as you cut. Pre-boil the taro root but leave a slight crunch, and cut into bite sized pieces. Boil the konnyaku, and cut with a spoon into bite sized pieces as well. Chop the green onion finely..

2. Heat the saucepan, add a generous amount of sesame oil, and stir fry the pork. When the pork is cooked through, fry the daikon, carrot, burdock root, taro root, and konnyaku until all the ingredients have been coated with the oil..

3. Add Japanese soup stock (dashi) into the pot from Step 3. Simmer the vegetables while skimming foam off the surface until the vegetables are cooked through. Serve in a dish, and garnish with chopped green onion. If you'd like, sprinkle with ichimi or shichimi spice..

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