Tonjiru

This is tonjiru(豚汁), ton means “pork” and jiru means “soup”. This is a kind of miso soup with simmered pork and vegetables. It is likely to be eaten in autumn or winter when it’s cold using winter vegetables like taro(里芋, satoimo) and burdock(牛蒡, gobou). But I make it whenever I feel like it, it’s yum yum…with savory flavor from simmering pork and all the vegetables. I feel GENKI(元気) when I eat this!!

Cooking time: 15mins
Servings: 2


Ingredients:
60g sliced pork back ribs(豚ばら肉), cut into small size
50g burdock(牛蒡), cut into strips and put in water for a minute
30g carrot(人参), slice
80g konnyaku(蒟蒻), slice and parboil
10cm Japanese leek(長ねぎ), slice
600cc dashi


Seasonings:
3 and 1/2 tablespoon shinshu miso(信州味噌)


Directions:
Put dashi in a sauce pan. Heat to boil. Add sliced pork and vegetables to simmer for 10mins while skimming off the scum. Take some dashi in a cup and mix with miso. Then put it back in the sauce pan.


Tips:
Burdock is put in water to let off the bitter taste. Konnyaku is parboiled to let off the bad smell. Shinshu miso is the most orthodox type of miso. If you have any other type of miso, you can try that but the amount should be changed.


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