Your Japanese Kitchen - 2011/07/18 - Tonjiru Soup

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Tonjiru -Pork and Vegetable Miso Soup

Ingredients (Serves 4)
*5cm piece daikon (150g)
*5cm piece carrot (80g)
*1/2 burdock (100g)
*1 block konnyaku
*2-3 taros (180g)
*200g thinly sliced pork
*5 cups / 1000ml dashi stock
*4-5 tbsp miso
*2 tbsp sake
*1/2 tbsp vegetable oil

*chopped Japanese leek --- for garnish
*shichimi seven spice pepper

1. Peel the daikon and the carrot, and cut them into 5mm thick quarter rounds.

2. Peel the burdock and cut it into sasagaki pieces. Soak it in cold water for about 5 minutes. Then drain the burdock.

3. Tear the konnyaku into bite-sized pieces with your hands.

4. Boil the konnyaku for about 2-3 minutes and drain it.

5. Peel the taro and cut it into 5mm thick half rounds. Wash the taro in water and drain.

6. Cut the pork into bite-sized pieces.

7. Heat the vegetable oil in a pan and fry the pork.

8. When the pork is cooked, add the daikon, carrot, burdock, konnyaku, and fry together.

9. Pour the dashi and sake into the pan and turn the heat to high.

10. When it comes to a boil, skim the surface if it's necessary. Add the taro and simmer over medium heat.

11. When the vegetables are tender, dissolve the miso into the stock.

12. Serve in bowls and garnish with chopped Japanese leek and sprinkle shichimi seven spice pepper to taste.

Green Peas Rice

Ingredients (Serves 4)
*2 cups / 400ml rice
*water
*1 tbsp sake
*1 tsp salt
*2 cups fresh green pea (250g)
*salt

1. Wash the rice, drain it, and let it stand for about 10-15 minutes.

2. Put the sake into a measuring cup and add some water until it measures 2 cups. Season it with salt.

3. Put the rice and the mixture into the pan and cover it. Turn on the heat on high and bring it to a boil.

4. When it comes to a boil, turn the heat down to low and cook for 10-12 minutes.

5. When 10-12 minutes have passed, turn the heat off and let it stand for 10 minutes.

6. Boil the green pea with a little salt. Drain them well.

7. When the rice is ready, add the warm green pea and mix gently.

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