Tonjiru 豚汁

Ingredients

• 3.5 oz Konjac ( or ¼ of Konjac or 100g)
• 1.8 oz Carrot (½ or 50g)
• 2.5 oz Daikonn (¼ or 70g)
• 3.5 oz Sweet potato (or 100g)
• 1 tbsp butter (*1)
• 13.5 fl oz water (400 ml)
• ½ tsp dashi powder (*2)
• 2 tbsp miso paste
• 1 tbsp scallion
• ¼ tsp shichimi togarashi (optional)

Steps

1. 1

   Prepare konjac by tearing into bite size chunks then boil it and drain. Set aside.

2. 2

   Cut carrot, daikon, sweet potato randomly to bite size chunks.

3. 3

   Melt butter in a pot over medium heat, and saute the vegetables and konjac well until the edge of the vegetables become translucent.

4. 4

   Add just enough water (about ⅓ of water listed in the ingredients) to cover the vegetables and konjac in the pan.

5. 5

   Place the pork over the veggies and konjac, put the lid on to steam cook for about 5 min.

6. 6

   Pour in the rest of the water, and bring it to boil, skimming off scum occasionally.

7. 7

   When the water has boiled, add the miso paste and stir.

8. 8

   Turn off the heat and ladle into a soup bowl. Garnish with chopped scallion and shichimi togarashi if you like.