Japanese Pork Soup (豚汁 - Tonjiru)

By No Recipes · 50 min

Ingredients

Instructions

1. Rinse the burdock in water and set aside (the ingredient list also calls for 1 tablespoon vinegar with it).
2. Heat a large heavy-bottomed pot over medium-high heat until hot. Add 1 teaspoon vegetable oil, then spread 260 grams pork jowl in an even layer. Let it brown undisturbed for a minute or two, then stir and brown the other side.
3. Add 150 grams daikon, 100 grams taro, 90 grams carrot, 90 grams shiitake and the scallion stems, and stir-fry until fragrant. Deglaze the pot with 2 tablespoons mirin.
4. Add 200 grams shirataki noodles, 5 cups dashi stock and the burdock, then bring to a boil.
5. Skim off all foam from the surface, repeating until no more foam rises.
6. Lower the heat to a gentle simmer, dissolve 1/3 cup yellow miso into the soup, and simmer uncovered for about 20-30 minutes, until the vegetables and pork are tender.
7. Serve topped with the chopped scallion greens and, if you like, shichimi togarashi.

Summarized from No Recipes's video. Watch it for the details.

More recipes with

ScallionCarrotMisoPorkDaikon