Tonjiru (pork soup) serves 4
- 200g pork meat
- ½ radish
- 1 carrot
- 1 burdock root
- 1 pack konyac
- 100cc white dashi (soup stock)
- 2 tbs miso
How to cook
Peel and cut the radish and carrot into rectangular shape.
Peel skin the burdock root, chop into pieces in angles and immerse in water.
Cut the pork into bite size pieces, and wash the konyac in a strainer.
Fry the pork in a pan, and add the radish, carrot, burdock root and konyac after the pork changes color.
After all ingredients in the pan are cooked, add water to cover all ingredients.
Add white dashi and miso last.