We are making delicious Tonjiru, a pork and vegetable soup flavored with miso! Plenty of vegetables and miso makes this Tonjiru one of the healthiest Japanese soups.
Easy Tonjiru Recipe (Pork and Vegetable Soup with Miso | Butajiru)
Long Green Onions (Naganegi)
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
First, let's prepare the ingredients. Tear the konjac or konnyaku into smaller pieces by hands. The uneven surface of the konjac makes it easy to absorb the broth.
Parboil the konjac for about 2 minutes to remove any unwanted smells.
Cut the pork slices into smaller pieces. A moderate amount of fat makes the tonjiru more delicious.
Cut the daikon radish into smaller pieces while slightly rotating it for each cut.
Cut the carrot into smaller pieces as well.
Slice the burdock root into thin slices diagonally.
Remove the stem of shiitake mushrooms and cut the caps in half.
Peel the taro also known as satoimo in Japan.
Chop the long green onion into fine pieces.
Now, all the preparations are finished. Let's start cooking.
First, add the sesame oil to a pot.
Saute the pork slices on medium heat.
When the color of the meat turns brown, add the konjac, daikon radish, carrot and burdock root.
Saute the vegetables for 2 to 3 minutes until the oil is distributed evenly.
Then, add the dashi stock.
The dashi stock was made by simmering bonito flakes (katsuobushi) and dashi kombu seaweed, but you can dissolve granulated dashi stock powder to save time.
Add the sake and bring the broth to a boil.
Remove the foam thoroughly.
Cover with a lid and simmer for about 15 minutes on low heat.
Now, add the shiitake mushrooms and taros.
Cook for 5 more minutes. Pierce the taro with a bamboo stick to check if it is soft enough.
When all the ingredients are cooked, dissolve the miso in the broth.
Dissolve the miso in a ladle and then distribute it. This will help to remove any lumps of miso in the broth.
Finally, add the chopped long green onion. Then, quickly turn off the burner. If you keep simmering the broth, the flavor of the miso will be lost.
Ladle the tonjiru into a bowl. You can also add shichimi chili pepper to taste.