Back to 4 servings Soup 150 g pork belly, thinly sliced, cut into bite-size pieces 1 tsp vegetable oil, for the pot 600 ml dashi stock, water can be used instead 2 tbsp miso, yellow or white; add gradually and taste Vegetables 100 g daikon radish, peeled, quartered and sliced 7 mm thick 100 g carrot, peeled, halved and sliced 7 mm thick 100 g potatoes, cut into 2 cm cubes 40 g burdock root (gobo), scrubbed, thinly sliced or shredded 0.5 block konnyaku (konjac), boiled briefly, halved and sliced 7 mm thick 2 scallions, white stems chopped into 2.5 cm lengths, green parts thinly sliced for garnish Garnish shichimi togarashi, optional, for serving
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1 Step 1: Heat the oil in a pot over high heat. Saute the pork until the surfaces are cooked through and no pink remains, about 2 minutes.2 Step 2: Add the daikon, carrot, potato, burdock, konnyaku and scallion stems. Saute 2 to 3 minutes until the surfaces are lightly cooked and the potato edges turn semi-transparent.3 Step 3: Pour in the dashi and bring to a boil. Reduce to low, skim any foam, and simmer about 10 minutes until the vegetables are tender all the way through.4 Step 4: Ladle out a little hot broth into a small bowl and dissolve the miso in it. Stir the mixture back into the pot in stages, tasting as you go until seasoned to your liking.5 Step 5: Raise the heat to medium-low and cook for 1 to 2 minutes, keeping the soup just below a boil. Ladle into bowls and top with the sliced scallion greens, with shichimi togarashi on the side.getsaucepan.com/r/2f33da42-87d8-5631-8b98-f9e9e7816a29
Cook this in Saucepan Tonjiru (Japanese Pork and Miso Soup) as one big step at a time. Hands free, with timers that ring.
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