21min 4 ppl
Tonjiru
39 minutes
4 people
Medium31–60 min or 7–12 steps
39 min · 7 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 16g
Carbs 22g
Fats 20g
About this dish
Pork belly and a full tray of root vegetables simmered until soft, then finished with miso stirred in off the boil so it keeps its aroma. A bowl substantial enough to be the whole meal, not just its soup course.
Allergy Info
Gluten, Soya, Sesame, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Daikoncut into quarter rounds200 g
- Carrotscut into quarter rounds100 g
- Burdock rootpeeled and cut into diagonal slices100 g
- Potatocut into chunks200 g
- Spring onionssliced2
Meat & Poultry
- Pork Bellythinly sliced300 g
Tins & Jars
- Dashi stock800 ml
Oils & Condiments
- Dark miso paste60 g
- Sesame Oil10 ml
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Cut the pork belly, daikon, carrots, burdock root and potato into bite-sized pieces.
Approx. 10 minutes
2
Heat the sesame oil in a large saucepan and stir-fry the pork for 4 minutes until lightly browned.
Approx. 4 minutes
3
Add the daikon, carrots, burdock root and potato and stir-fry for 3 minutes more.
Approx. 3 minutes
4
Pour in the dashi stock and bring to a simmer, then cover and cook for 15 minutes until the vegetables are tender.
Approx. 10 minutes
5
Ladle a little hot broth into a small bowl, whisk in the dark miso paste until smooth, then stir it back into the pan.
Approx. 4 minutes
6
Simmer for 3 minutes more without boiling, checking a piece of pork reaches 63°C with a meat thermometer.
Approx. 5 minutes
7
Ladle into bowls and scatter with sliced spring onion.
Approx. 3 minutes
