Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, tonjiru (japanese pork soup). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Tonjiru (Japanese Pork Soup) is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Tonjiru (Japanese Pork Soup) is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have tonjiru (japanese pork soup) using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Tonjiru (Japanese Pork Soup):

1. Make ready 150 grams Thinly sliced pork belly
2. Get 1/2 Burdock root
3. Take 1/2 a bunch Shimeji mushrooms
4. Make ready 1/3 of a sheet Konnyaku
5. Prepare 1/2 Carrot
6. Make ready 5 cm Daikon radish
7. Make ready 1/2 Aburaage
8. Prepare 1 tbsp Sesame oil
9. Prepare 2 tsp Dashi stock granules
10. Make ready 800 ml Water
11. Make ready 2 to 3 tablespoons Miso
12. Make ready 1 Ground sesame seeds
13. Get 1 Green onions or scallions

Instructions to make Tonjiru (Japanese Pork Soup):

1. Cut up the burdock root and put into a bowl of water with a little vinegar added. Cut the pork into 2 cm wide pieces. Cut the stem end off the shimeji mushrooms.
2. Cut up the rest of the ingredients into bite-sized rectangular pieces. (De-grease the aburaage first by pouring boiling water over it).
3. Heat up a pot and add the konnyaku. Stir fry until it makes squeaky sounds. (You can skip this step if you've parboiled the konnyaku.)
4. Add the sesame oil to the pot and stir-fry the pork. When the color of the meat changes, add the vegetables and stir-fry.
5. When everything has been coated with the oil, add the water and dashi stock granules. When it comes to a boil, remove the scum, reduce the heat to low and simmer until the vegetables are cooked through.
6. Dissolve the miso and add to the soup. Turn the heat off just before the soup boils.
7. Ladle into bowls, add some ground sesame seeds and chopped green onion, and it's done.
8. I think it tastes better if you let it cool down once and re-heat it. Try the second bowl with some kimchi - it's delicious.
9. Ready to serve and ENJOY!

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