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13 ingredients, 3 steps, cooking Filling Tonjiru (miso soup with pork and vegetables)

Good Morning my mother, at this time you can cook recipe Filling Tonjiru (miso soup with pork and vegetables) with 13 ingredients and 3 steps. Next this is how to cook, please read carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 13 ingredients and 3 stages of easy cooking Filling Tonjiru (miso soup with pork and vegetables).

Ingredients for Filling Tonjiru (miso soup with pork and vegetables)

1. Prepare 200 grams : Pork belly, thinly sliced.
2. You need 1/4 : Daikon (white radish).
3. You need 1 : Carrot.
4. Prepare 1 : Burdock root.
5. Prepare 5 : Taro root (satoimo potatoes).
6. It’s 1 slice : Konnyaku.
7. You need 1 : Green onion.
8. It’s 1000 ml : Strong bonito dashi stock.
9. Prepare 3 tbsp : Blended miso.
10. You need 3 tbsp : Red miso.
11. Prepare 1 tbsp : Mirin.
12. It’s 1 : Sesame oil (to taste).
13. You need 1 : Ichimi spice or shichimi spice (to taste).

If all basic ingredients Filling Tonjiru (miso soup with pork and vegetables) it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Process Cooking Filling Tonjiru (miso soup with pork and vegetables)

1. Cut the pork slices into bite sizes. To prepare the vegetables: Peel, then cut the daikon, carrot, burdock root into rolling wedges by rotating the vegetables as you cut. Pre-boil the taro root but leave a slight crunch, and cut into bite sized pieces. Boil the konnyaku, and cut with a spoon into bite sized pieces as well. Chop the green onion finely.
   
2. Heat the saucepan, add a generous amount of sesame oil, and stir fry the pork. When the pork is cooked through, fry the daikon, carrot, burdock root, taro root, and konnyaku until all the ingredients have been coated with the oil.
   
3. Add Japanese soup stock (dashi) into the pot from Step 3. Simmer the vegetables while skimming foam off the surface until the vegetables are cooked through. Serve in a dish, and garnish with chopped green onion. If you'd like, sprinkle with ichimi or shichimi spice.
   
4. Finish and Enjoy.

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