Tonjiru

Tonjiru

(豚汁)

(豚汁)

(豚汁)

Recipe source : adapted from  Marc Matsumoto's  "No Recipe"



I was trying out a Japanese soup yesterday which was adapted from Marc's No Recipe. I chose this soup because it had meat and a variety of vegetables and konnyaku all in one dish. I was intrigued when I noticed konnyaku was listed as one of the ingredients. I just wanted to try it out and find out for myself how it tasted to have konnyaku in a soup. 

Well, it was sort of like a crunchy jelly except that it was not sweet because now it was cooked in a savoury soup instead. However, when combined with the rest of the ingredients in this broth, it became a refreshing change from the norm.

This is my second attempt at cooking Japanese dishes and I am beginning to get hooked on mirin and sake!

Ingredients

600g pork belly, cut into thick pieces
2 stalks of spring onion, chopped the white parts and sliced the green parts
1 inch piece of ginger, cut into thin slices
1/4 cup sake
2 litres water
20g konbu
160g burdock
1 large carrot, cut into chunks
250g konnyaku
315g taro, peeled and cut into thick slices
1/4 cup yellow miso

miso

Put the pork belly into a cold pan, and turn on the heat to medium. The pork should release some fat as the pan heats up so you shouldn't need to add any oil. Once some oil has rendered out, add the white parts of the scallions and ginger and fry until the surface of the pork is cooked and a brown crust has formed on the bottom of the pan. - See more at: http://norecipes.com/blog/tonjiru-recipe/#sthash.18ezdPeR.dpuf

Instructions

1. Put the pork belly into a cold pan, and turn on the heat to medium. The pork should release some fat as the pan heats up so you shouldn't need to add any oil. Once some oil has rendered out, add the white parts of the scallions and ginger and fry until the surface of the pork is cooked and a brown crust has formed on the bottom of the pan.

- See more at: http://norecipes.com/blog/tonjiru-recipe/#sthash.18ezdPeR.dpufyellow miso

konnyaku

 

taro

konbu

 cooking sake

 burdock

 carrot

Instructions

1.  Place pork belly into a large pot and turn on the heat.  Dry fry the pork pieces to release some of the lard. 
2.  Add in ginger slices and the white parts of the spring onion and stir the pork pieces. Continue to fry until the pork pieces turned slightly brownish.
3.  Turn up the heat and add in 1/4 cup of sake. Stir and fry until the sake dries up.
4.  Add water and konbu and bring to a boil. Skim off any foam. Cover lid and turn heat to low and simmer for about 30 minutes.
5.  Meanwhile, fill a bowl with water and add 1 tbsp of vinegar to it. Peel the burdock and slice into pieces and soak the pieces in the vinegar solution.
6.  After 30 minutes, remove the konbu and ginger pieces. Skim off excess fat and scum floating on the surface.
7.  Add in burdock pieces, carrots, konnyaku and taro. Turn up heat to medium-high and boil until the vegetables are tender, about 20 minutes.
8.  Once the vegetables become tender, turn off the heat and add miso to taste.

I am submitting this post to Asian Food Fest  #1 Oct 2013 : Japan

hosted by Alan from Travelling-Foodies

 

I am also sharing this post with Little Thumbs Up

 

The theme for October is Soy Beans, hosted by Mich of Piece of Cake

Organised by Zoe of Bake For Happy Kids and Doreen of My Little Favourite DIY

Instructions

1. Put the pork belly into a cold pan, and turn on the heat to medium. The pork should release some fat as the pan heats up so you shouldn't need to add any oil. Once some oil has rendered out, add the white parts of the scallions and ginger and fry until the surface of the pork is cooked and a brown crust has formed on the bottom of the pan.

- See more at: http://norecipes.com/blog/tonjiru-recipe/#sthash.18ezdPeR.dpuf