Recipe Filling Tonjiru (miso soup with pork and vegetables) : Delicious and Easy For You To Try

Recipe Filling Tonjiru (miso soup with pork and vegetables) : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Filling Tonjiru (miso soup with pork and vegetables). You are currently reading Recipe Filling Tonjiru (miso soup with pork and vegetables) : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother cookpad.japan been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. 200 grams Pork belly, thinly sliced
2. 1/4 Daikon (white radish)
3. 1 Carrot
4. 1 Burdock root
5. 5 Taro root (satoimo potatoes)
6. 1 slice Konnyaku
7. 1 Green onion
8. 1000 ml Strong bonito dashi stock
9. 3 tbsp Blended miso
10. 3 tbsp Red miso
11. 1 tbsp Mirin
12. 1 Sesame oil (to taste)
13. 1 Ichimi spice or shichimi spice (to taste)

Preparation steps:

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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