Tonjiru (Japanese Pork Soup)

Ingredients

• 90 grams burdock
• 1 teaspoon vegetable oil
• 260 grams pork jowl ((or other marbled cut, thinly sliced))
• 150 grams daikon ((peeled, quartered and sliced))
• 100 grams taro ((peeled halved and sliced))
• 90 grams carrot ((peeled halved and sliced))
• 90 grams shiitake ((cleaned and sliced))
• 2 large scallions ((stems and leaves chopped separately)
• 2 tablespoons mirin
• 200 grams shirataki noodles ((roughly chopped))
• 5 cups dashi stock
• 1/3 cup yellow miso
• Shichimi togarashi ((optional))

Instructions

1. 1

   Prepare burdock: Prepare 90 grams burdock according to the directions above.

2. 2

   Brown pork: Heat a large heavy-bottomed pot over medium-high heat until hot. Add 1 teaspoon vegetable oil and then spread 260 grams pork jowl out into an even layer. Let this brown undisturbed for a minute or two. Stir the pork to redistribute and brown the other side.

3. 3

   Stir-fry vegetables and deglaze pot: Add 150 grams daikon, 100 grams taro, 90 grams carrot, 90 grams shiitake and 2 large scallions stems and stir-fry until fragrant. Deglaze the pot with 2 tablespoons mirin.

4. 4

   Add shirataki and dashi: Add 200 grams shirataki noodles and 5 cups dashi stock. Rinse the burdock in water and add it in, then bring the mixture to a boil.

5. 5

   Skim foam: Use a skimmer or spoon to skim off any foam that floats to the surface and repeat until there is no more foam coming up.

6. 6

   Add miso and simmer: Turn down the heat to maintain a gentle simmer and then dissolve 1/3 cup yellow miso into the soup. Simmer the pork soup uncovered until the vegetables and pork are tender (about 20-30 minutes).

7. 7

   Serve the Tonjiru garnished with scallion greens and Shichimi togarashi.