JAPANESE TONJIRU RECIPE - PORK SOUP

Tonjiru is a tasty Japanese stew using pork, vegetables,  and miso paste. Traditionally pork is used however you could use chicken instead.

Serves 4

INGREDIENTS:

1 litre of homemade dashi stock or 1 litre of water and 1 tbsp of instant dashi granules
1 tbsp vegetable oil 

200g pork shoulder (thinly sliced) or pork belly
2 tbsp sake (Japanese rice wine) - optional

300g  daikon (peeled and cut into bite size cubes)

100g carrots (peeled and cut into bite size cubes)

100g potato (peeled and cut into bite size cubes)
3-4 tbsp miso paste 
Scallions/ Spring onion (finely chopped to garnish)

Nanami togarashi (optional to taste)

Chilli oil (optional to taste)

INSTRUCTIONS:

1. If you're using homemade dashi then click here to see how to make homemade dashi. You'll need to make a start on this first.
2. If you're using dashi granules then you'll need 1 litre of cold water and 1 tbsp of dashi granules. Set aside until point 5.
3. Heat the vegetable oil in a large heavy based saucepan and fry the pork slices until browned on both sides.
4. Pour the sake over the meat and then add daikon, carrots and potatoes to the pork. Stir and continue to fry for a few minutes.
5. Pour the homemade dashi stock or 1 litre of cold water and 1 tbsp of dashi granules into the saucepan with the meat and vegetables until the vegetables are cooked (15-20 minutes).
6. When the water starts to boil skim the scum off the surface of the water.
7. When the vegetables are cooked lower the heat allowing the dashi to simmer only. 
8. Dilute the miso paste in a cup of dashi water taken from the saucepan. Then, add to the saucepan and mix all the ingredients. Do not allow to boil once the miso is added. 
9. Serve in a bowl sprinkled with nanami togarashi and a few drops of chilli oil. 
10. Garnish with spring onion. 

NOTES:

Click here to see my post on daikon and it's health benefits.

JAPANESE MISO SOUP RECIPE: WHITE MISO SOUP WITH CARROTS & BEANSPROUT

White miso paste is a nice introduction into the world of miso if you don't eat miso regularly. This miso paste has a mild taste compared to darker coloured ones. Once you've managed to source miso paste and have it in your fridge it takes little time to make miso soup. It's traditionally served with a main meal however depending on what you put in the soup it could be served as a light lunch or main meal!

I buy Japanese miso paste in my local Asian market, however you can also buy it in health stores. I haven't seen it in supermarkets in Ireland yet but I think they sell it in supermarkets around the world including the UK, America, Australia etc.

Serves 4
Prep time 10 mins
Cooking time 15 mins

Ingredients:

1 litre homemade dashi stock or 1 litre water and 1 tbsp dashi granules

200g carrots (peeled and cut into julienne strips)

100g beansprouts

2-3 tbsp white miso paste

Sesame seeds (optional to garnish) 

Spring onion (optional to garnish)

Instructions: 

1. If you're using homemade dashi then click here to see how to make homemade dashi. Once the homemade dashi is ready put it in a medium sized saucepan and bring to the boil. 
2. If you're using dashi granules then put 1 litre of cold water into a medium sized saucepan and bring to the boil. Then add 1 tbsp of dashi granules to the water and stir.
3. Once the dashi is boiling add the carrots. 
4. When the carrots are nearly cooked add the beansprouts and continue to boil for one minute (I like the vegetables to be crunchy rather than overcooked).
5. Before adding the miso paste lower the heat allowing the dashi to simmer only. 
6. Dilute the miso paste in a cup of dashi taken from the saucepan. Then, add to the saucepan and gently mix all the ingredients.
7. Garnish with spring onion and sesame seeds if you can. 

How to eat:
Japanese people drink soup directly from the bowl and then use chopsticks to eat vegetables in the miso soup. 

Tips:  
Once you add the miso paste never boil the miso soup only allow to simmer.

Why not: 
Add pork to this recipe.