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We hope you got insight from reading it, now let’s go back to tonjiru (japanese pork soup) recipe. You can cook tonjiru (japanese pork soup) using 13 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Tonjiru (Japanese Pork Soup):
- Take 150 grams Thinly sliced pork belly
- Use 1/2 Burdock root
- You need 1/2 a bunch Shimeji mushrooms
- Take 1/3 of a sheet Konnyaku
- Prepare 1/2 Carrot
- Provide 5 cm Daikon radish
- Take 1/2 Aburaage
- You need 1 tbsp Sesame oil
- Use 2 tsp Dashi stock granules
- Provide 800 ml Water
- Take 2 to 3 tablespoons Miso
- You need 1 Ground sesame seeds
- You need 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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