Tonjiru (とん汁)

Ingredients

• 100 g Pork (thinly sliced)
• 100 g Satoimo (taro)
• 80 g Daikon (Japanese radish)
• Gobo (burdock root)
• Carrot
• 1 pack Konnyaku
• 1 piece Aburaage (fried tofu)
• 1 tbsp Salad oil
• 4 cups Dashi stock
• 3 tbsp Miso
• Green onion (chopped)(optional)

Instructions

1. Preparation

   1

   Peel and cut the satoimo into halves lengthwise, then into 8mm slices. Soak in water to remove bitterness.

2. 2

   Peel and cut the daikon into quarter rounds, 5mm thick.

3. 3

   Peel and cut the gobo into large pieces, then thinly slice diagonally. Soak in water.

4. 4

   Peel and cut the carrot into thin slices, 4mm thick.

5. 5

   Boil the konnyaku, then cut into thin slices.

6. 6

   Cut the pork into 2cm pieces.

7. Cooking

   7

   Heat salad oil in a pot, add pork, and stir-fry until fragrant.

8. 8

   Add all prepared ingredients except aburaage, pour in dashi stock, and bring to a boil.

9. 9

   Once boiling, reduce heat and skim off any scum. Simmer for 15 minutes until vegetables are tender.

10. Finishing

    10

    Add miso, dissolve, and serve with chopped green onion on top.