Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, our family recipe for warming tonjiru pork soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cut the pork into bite sized pieces. Pull apart the konnyaku into small pieces with your hands. Put into a pot with water and being to a boil. Add the carrot, daikon radish and mushroom and mix.
Our Family Recipe For Warming Tonjiru Pork Soup is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Our Family Recipe For Warming Tonjiru Pork Soup is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook our family recipe for warming tonjiru pork soup using 12 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Our Family Recipe For Warming Tonjiru Pork Soup:
- Make ready Thinly sliced pork
- Make ready Konnyaku
- Make ready Carrot
- Prepare Burdock root
- Take leaves Chinese cabbage
- Prepare Bean sprouts
- Make ready Satoimo (taro root)
- Get to 100 grams ○ Miso
- Prepare ○ Sake
- Get pieces ◆ Ginger
- Prepare ◆ The green or white part of a Japanese leek (or green onion)
- Get Dashi stock (made from bonito flakes etc.)
These three vegetables add unique flavors, depth, and sweetness. Cut vegetables in the same size and similar shape - If you want chunkier texture in your soup, you can cut bigger size but make sure all the ingredients are similar in shape and size for even cooking time. Make dashi stock in a separate pan by adding enough hot water to create the soup to a sachet of dashi stock powder. Now add the dashi stock to the pan with the pork and vegetable and let it simmer.
Steps to make Our Family Recipe For Warming Tonjiru Pork Soup:
- Wash the vegetables. Cut the pork into bite sized pieces.
- Pull apart the konnyaku into small pieces with your hands. Put into a pot with water and being to a boil. Cook for 2 minutes and drain well. Finely shave the carrot and burdock root (as if you were sharpening a pencil). Divide the cabbage leaves into the core and leaf parts, and cut up into 2cm pieces.
- Cup up the green or white part of a leek (or green onion) into thin rounds. Grate the ginger.
- Put the dashi stock, burdock root, carrot and konnyaku into a pot and turn on the heat. Simmer until tender with a lid on.
- Wash the satoimo well, put on a heatproof dish and sprinkle in 2 tablespoons of water. Cover loosely with plastic wrap and microwave for 2 minutes at 500w.
- Cool the satoimo in cold water with the skins on. Peel them, pulling off the skins with a knife. Cut up the large ones into about 3 pieces.
- When the carrot and burdock root are tender, add the core part of the cabbage and continue simmering.
- After about 5 minutes add the pork while separating it. Also add the satoimo. Simmer until the pork is cooked.
- This is homemade miso.
- Turn off the heat and dissolve in the miso. Add the sake.
- Add the leaf parts of the cabbage and the bean sprouts. Turn the heat back on.
- When the vegetables have wilted, it's done. Ladle into serving bowls and add the ginger and leek or green onion on top. Enjoy while piping hot!
Make dashi stock in a separate pan by adding enough hot water to create the soup to a sachet of dashi stock powder. Now add the dashi stock to the pan with the pork and vegetable and let it simmer. Tonjiru, also known as butajiru, translates literally to pork soup. This Japanese soup is great for a cold winter day. It will be sure to warm you up and tre.
So that is going to wrap this up with this special food our family recipe for warming tonjiru pork soup recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
