Filling Tonjiru (miso soup with pork and vegetables)

1. 1

   Cut the pork slices into bite sizes.

2. 2

   To prepare the vegetables: Peel, then cut the daikon, carrot, burdock root into rolling wedges by rotating the vegetables as you cut.

3. 3

   Pre-boil the taro root but leave a slight crunch, and cut into bite sized pieces.

4. 4

   Boil the konnyaku, and cut with a spoon into bite sized pieces as well.

5. 5

   Chop the green onion finely.

6. 6

   Heat the saucepan, add a generous amount of sesame oil, and stir fry the pork.

7. 7

   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.

8. 8

   Add Japanese soup stock (dashi) into the pot from Step 3.

9. 9

   Simmer the vegetables while skimming foam off the surface until the vegetables are cooked through.

10. 10

    Serve in a dish, and garnish with chopped green onion.

11. 11

    If you'd like, sprinkle with ichimi or shichimi spice.

* Per serving · 4 servings · Values may vary.

No additional tips available.