Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, filling tonjiru (miso soup with pork and vegetables). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Filling Tonjiru (miso soup with pork and vegetables) is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Filling Tonjiru (miso soup with pork and vegetables) is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook filling tonjiru (miso soup with pork and vegetables) using 13 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Filling Tonjiru (miso soup with pork and vegetables):

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

Steps to make 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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