Photograph of the finished Tonjiru

Japan · Canh miso thịt heo rau củ

Tonjiru

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 9.9 oz
  • Photograph of White radish White radish 8.5 oz
  • Photograph of Carrot Carrot 5.6 oz
  • Photograph of Burdock root Burdock root 4.2 oz
  • Photograph of Taro Taro 7.1 oz
  • Photograph of Konnyaku jelly Konnyaku jelly 4.2 oz
  • Photograph of Dashi broth Dashi broth 5 ⅛ cups
  • Photograph of Miso paste Miso paste 2.8 oz
  • Photograph of Sesame oil Sesame oil 1 ⅔ tbsp
  • Photograph of Spring onion Spring onion 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the pork belly thinly, and cut the radish and carrots into crescent-shaped slices.
  2. 2 Slice burdock root thinly and soak it in water for 10 minutes to remove the sap.
  3. 3 Sauté the meat with sesame oil for 3 minutes, then add the vegetables and konnyaku and sauté for another 3 minutes.
  4. 4 Pour in the dashi, bring to a boil, skim off the foam, then simmer for 20 minutes until the vegetables are tender.
  5. 5 Add the miso to the pot, simmer for 2 minutes without letting it boil vigorously, then sprinkle with chopped green onions.

With an appliance

  • Microwave 41 min

    Replace step 4: stir-fry the meat and vegetables in a loosely covered dashi bowl at 800 W for 14 minutes, stirring once midway; reduce to about 6 minutes and do not need to watch for a boil. The miso from step 5 should remain dissolved after the machine stops to retain its flavor.

Start cooking