Tonjiru (Japanese Pork Miso Soup)

By Sudachi · 40 min

Ingredients

Instructions

1. Heat a large deep pot over medium heat and lay the 200 g pork belly slices in one layer. Sear each side for 30 seconds to 1 minute, until browned and the fat begins to render.
2. Move the pork to a plate. Add the 75 g burdock to the pot and fry for about 1 minute in the rendered fat.
3. Add the 300 g daikon and 150 g carrot and stir-fry for 2 minutes.
4. Add the 50 g shiitake, 400 g konjac and 60 g fried tofu pouch. Stir-fry until everything is lightly coated in the pork fat.
5. Pour in the 1500 ml dashi, ½ tbsp koikuchi soy sauce and ½ tbsp mirin, and stir gently. Bring to a simmer and let it bubble gently for 10 minutes, or until the daikon is soft but still has a slight bite.
6. Return the pork to the pot, add the 50 g naganegi and simmer for 5 more minutes.
7. Turn off the heat. Put half of the 6-7 tbsp awase miso into a miso strainer and whisk it into the soup. Stir, taste, and keep adding miso this way until it tastes right to you.
8. Stir in ½ tbsp grated ginger and ½ tbsp unsalted butter.
9. Ladle into bowls and top with finely chopped green onion and shichimi togarashi.

Summarized from Sudachi's video. Watch it for the details.

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