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Tonjiru is the ultimate miso soup packed with tender pork belly and a tonne of extra veggies to make it more filling and delicious! You've gotta try this warming home-style dish!

INGREDIENTS:
- 200 g pork belly block - chilled
- 350 g daikon radish - peeled, thickly sliced and quartered
- 150 g carrot - roughly cut into bitesize pieces
- 75 g burdock root - (gobo) peeled and thinly sliced diagonally
- 20 g fresh shiitake mushroom - stems removed and thinly sliced
- 50 g green onion - thinly sliced diagonally
- 400 g sheet konjac - cut into bitesize pieces
- 60 g fried tofu pouch - (aburaage) thinly sliced
- ½ tbsp unsalted butter
- 1500 ml dashi stock - see how to make homemade dashi here
- 6-7 tbsp awase miso paste -
- 1 tsp soy sauce
- 1 tsp mirin
- sesame oil - to garnish
- finely chopped green onion - optional
- Japanese chili powder - (shichimi togarashi) optional

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TIMESTAMPS:
0:33 How to cut gobo (burdock root)
1:27 Cutting carrot
2:01 Cutting aburaage (twice fried tofu)
2:25 Cutting daikon radish
2:50 Cutting green onion (negi)
3:14 Cutting shiitake mushrooms
3:46 Preparing konjac (konnyaku)
4:20 Cutting pork belly
4:51 Cooking the pork
5:30 Adding vegetables (except green onion)
6:22 Adding dashi
6:40 How to add miso (first addition)
7:45 Simmering
8:06 Skimming the scum
8:15 Adding green onion
8:42 Adding condiments
9:11 Second addition of miso paste
10:27 Dishing up

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ABOUT SUDACHI RECIPES:
Sudachi Recipes is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi Recipes is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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Music: Lo-Fi Breakfast by Nekoto

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