Tonjiru Recipe:

250g pork belly shabu slices, chunked up to about 5 cm in length
1 potato, cubed or chunked up
1/2 a carrot, sliced into coins
1/2 an onion, sliced
4 to 5 fresh shiitake mushrooms, sliced

1 Tablespoon sake
1 litre of dashi (I use 1 litre of water + 2 dashi bags)
1 Tablespoon sesame oil
3 Tablespoons miso paste (I used half red and half white)

spring onions, for garnish


1. Heat up your soup pot over medium-low and drizzle in the sesame oil. Add in your sliced onions and allow it to soften, about 5 minutes.


2. Add in your carrots, shrooms and pork belly, continuing to saute everything for a couple minutes. Add in your sake, followed by the potatoes.



3. Cover everything with a litre of water and your dashi bags. Remember to fish out your dashi bags after a few minutes.


4. Cover the pot and simmer on low for 15 to 20 minutes, by which time the meat will be tender and the veggies all cooked through. During the cooking process, you can skim the scum periodically to get rid of any impurities.


5. Switch off the heat. In a separate bowl, add in your miso paste(s) and ladle in some of the broth from your pot. Stir to dissolve. Add the miso paste mixture back into your pot and stir everything gently to combine. Now you've got your miso soup ready!



6. Taste and adjust for seasoning. If you want it saltier, dissolve more miso the same way. Remember, it's always easier to add more seasoning than to fix something that's overly salty. So, start less! Plate up & serve with some spring onions and japanese spice powder, if desired.



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