Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, professional-tasting 'tonjiru' pork miso soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Professional-Tasting 'Tonjiru' Pork Miso Soup is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Professional-Tasting 'Tonjiru' Pork Miso Soup is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook professional-tasting 'tonjiru' pork miso soup using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Professional-Tasting 'Tonjiru' Pork Miso Soup:
- Make ready Thinly sliced pork
- Prepare Burdock root
- Make ready cm Daikon radish
- Take Carrot
- Make ready Leek
- Make ready Frozen taro root
- Prepare Aburaage, konnyaku
- Get Miso
- Take Sake
- Take Soy sauce
- Get Dashi powder
- Take to 3 drops Sesame oil
Steps to make Professional-Tasting 'Tonjiru' Pork Miso Soup:
- Cut the vegetables (I cut the daikon radish into quarter-rounds, sliced the carrot, green onions into chunks, and shredded the burdock). Cut the pork into bite-sized pieces.
- Put all the vegetables in cold water (about a liter) into a saucepan, and turn on the heat to high. When it comes to a boil, skim the scum from the surface and turn down the heat to low.
- Add half of miso and sake, cover with a lid and continue to simmer until the vegetables have soften.
- While the vegetables are cooking, prepare the pork. When the water comes to the boil, turn it off, and add the pork for about 15 seconds. Drain.
- Once the vegetables are cooked through, put the pork and dissolve the remaining miso. Add the soy sauce to taste. If you like, add a little dashi powder for a boost of flavor, but It's also fine without it.
- Drop a few drops of sesame oil into a ladle and mix into the soup. Take care not to use too much sesame oil. When the pork is cooked through, it's ready to serve.
- ※I always have taro root stocked in my freezer, so we use them frozen, but if you are using fresh ones, peel them first.
- ※Sometimes my daughter asks me to replace the taro root with Japanese sweet potato. The soup becomes slightly sweet, but it's just as tasty.
So that’s going to wrap it up with this special food professional-tasting 'tonjiru' pork miso soup recipe. Thank you very much for reading. I am confident you will make this at home. There’s 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, colleague and friends. Thank you for reading. Go on get cooking!
