Tonjiru
ngredients:
Soak gobo stips in water for 5 minutes and drain. Heat vegetable oil in a deep pot and saute pork on high heat. Add potato, carrot, gobo, daikon, and konnyaku in the pot and saute together. Add dashi soup stock and bring to a boil. Turn down the heat to low and skim off any foam or impurities that rise to the surface. Simmer for about 10 minutes, or until vegetables are softened. Dissolve miso in the soup. Add negi in the soup. Stop the heat.
Makes 4 servings
- 1/2 gobo (burdock root), thinly shaved into small
- 2 tsp vegetable oil
- 1/4 lb thinly sliced pork ribs, cut into 1 and 1/2 inch length pieces
- 1 potato, or 4 taro potatoes, peeled and cut into bite size pieces
- 1/2 carrot, peeled and cut into thin quater-rounds
- 2 inches konnyaku, cut into small rectangles and boiled
- 1/4 lb daikon radish, peeled and cut into thin and small rectangles
- 4 cup dashi soup stock
- 4 Tbsp miso (soy bean paste)
- 3 inches negi, chopped
Soak gobo stips in water for 5 minutes and drain. Heat vegetable oil in a deep pot and saute pork on high heat. Add potato, carrot, gobo, daikon, and konnyaku in the pot and saute together. Add dashi soup stock and bring to a boil. Turn down the heat to low and skim off any foam or impurities that rise to the surface. Simmer for about 10 minutes, or until vegetables are softened. Dissolve miso in the soup. Add negi in the soup. Stop the heat.
Makes 4 servings