Tonjiru (Pork and Vegetable Miso Soup)
Could anyone please correct my recipe? I only need help from native English speakers!
INGREDIENTS
150 g thinly sliced pork belly
150 g daikon radish
80 g carrot
100g burdock root
100g konnyaku
1 naganegi or spring onion
600 ml dashi stock
60 g miso
1 tablespoon soy sauce
Thinly sliced green onion (potion)
Shichimi tougarashi / 7 spice shill powder (option)
Directions
1. Peel the dikon radish and carrot.
2. Cut the dikon radish into quarters lengthwise and then cut into thin slices.
3. Prepare the carrot similarly to the daikon radish.
4. Wash the burdock root well, then scrape the skin with the back of the knife. Don’t peel the burdock too much as the part just under the skin contains a lot of nutrition and good flavor.
5. Make several long shallow cuts lengthwise all around on the burdock root.
6. Shave the burdock root into small strips.
7. Soak it in cold water for about 5 minutes to remove bitterness, then drain.
8. Cut naganegi onion into 2 cm long pieces.
9. Cut the konnyaku into thin short strips.
10. Cut the pork belly into 3 cm thick.
11. Heat the pan over medium heat, place vegetable oil and then add the pork and sauté well.
12. Add the dikon, carrot, burdock root, naganegi onion and konnyaku and stir-fry.
13. Once the fat from the pork is evenly coating the vegetables, add the dashi stock and simmer.
14. Skim from time to time.
15. Once the vegetables become tender, add the miso by dissolving it in a miso strainer or a ladle with some of the soup until no lumps remain.
16. Add a 1 tablespoon of soy sauce.
17. Serve the miso soup in a bowl and sprinkle, and then sprinkle thinly sliced green onion and seven spice chill powder (shichimi tougarashi) according to your preference.
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Could anyone please correct my recipe? I only need help from native English speakers!
INGREDIENTS
150g thinly sliced pork belly
150g daikon radish
80g carrot
100g burdock root
100g konnyaku
1 naganegi or spring onion
600 ml dashi stock
60g miso
1 tablespoon soy sauce
Thinly sliced green onion (optional)
Shichimi tougarashi / 7 spice chili powder (optional)
Directions
1. Peel the daikon radish and carrot.
2. Cut the daikon radish and carrot into quarters lengthwise and then cut into thin slices.
3. Wash the burdock root well, then scrape the skin with the back of a knife. Don’t peel the burdock too much, as the part just under the skin contains a lot of nutrients andgood flavor.
4. Make several long shallow cuts lengthwise all the way aroundon the burdock root.
5. Shave the burdock root into small strips. (Grate? Shred?)
6. Soak the burdock in cold water for about 5 minutes to remove bitterness, then drain.
7. Cut the spring onion into 2 cm long pieces.
8. Cut the konnyaku into thin short strips.
9. Cut the pork belly into 3 cm thick slices.
10. Heat the pan over medium heat, add vegetable oil and then add the pork and sauté well.
11. Add the daikon, carrot, burdock root, spring onion and konnyaku and stir-fry.
12. Once the fat from the pork is evenly coating the vegetables, add the dashi stock and simmer, skimming occasionally.
13. Once the vegetables become tender, add the miso by dissolving it in a miso strainer or a ladle with some of the soup until no lumps remain.
14. Add the soy sauce.
15. Serve the miso soup in a bowl, garnished with thinly sliced spring onion and seven spice chill powder (shichimi tougarashi) according to your preference.
INGREDIENTS
150g thinly sliced pork belly
150g daikon radish
80g carrot
100g burdock root
100g konnyaku
1 naganegi or spring onion
600 ml dashi stock
60g miso
1 tablespoon soy sauce
Thinly sliced green onion (optional)
Shichimi tougarashi / 7 spice chili powder (optional)
Directions
1. Peel the daikon radish and carrot.
2. Cut the daikon radish and carrot into quarters lengthwise and then cut into thin slices.
3. Wash the burdock root well, then scrape the skin with the back of a knife. Don’t peel the burdock too much, as the part just under the skin contains a lot of nutrients and
4. Make several long shallow cuts lengthwise all the way around
5. Shave the burdock root into small strips. (Grate? Shred?)
6. Soak the burdock in cold water for about 5 minutes to remove bitterness, then drain.
7. Cut the spring onion into 2 cm long pieces.
8. Cut the konnyaku into thin short strips.
9. Cut the pork belly into 3 cm thick slices.
10. Heat the pan over medium heat, add vegetable oil and then add the pork and sauté well.
11. Add the daikon, carrot, burdock root, spring onion and konnyaku and stir-fry.
12. Once the fat from the pork is evenly coating the vegetables, add the dashi stock and simmer, skimming occasionally.
13. Once the vegetables become tender, add the miso by dissolving it in a miso strainer or a ladle with some of the soup until no lumps remain.
14. Add the soy sauce.
15. Serve the miso soup in a bowl, garnished with thinly sliced spring onion and seven spice chill powder (shichimi tougarashi) according to your preference.
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