Tonjiru
Ingredients
- 150 - 200 gms pork belly slices cut into bite sized pieces (or feel free to use other cuts of pork)
- 2 carrots peeled, chopped roughly
- 1 onion diced
- 2 cloves garlic chopped
- 3 - 4 cups Dashi stock I used the powder mixed with water
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon mirin
- White pepper
- 2 tablespoons miso I used a grainy type but use white miso and not the red ones
- Hard Boiled Quail's eggs optional
- Chopped scallions
- Sunflower oil
- Shichimi pepper
Instructions
- Dice the onion and chop the garlic. Cut the pork belly into slices.
- In a heavy based pot, sautee the onions first in a little sunflower oil till they're translucent. Add the pork belly and garlic. Sautee till the pork is cooked on all sides.
- Pour in the dashi stock just a little first to de-glaze the bits stuck at the bottom. Pour in the rest of the dashi stock and add carrots. Let it come to a boil and simmer for about 10 - 15 mins till the carrots are soft.
- Add mirin and pepper. Add hard boiled quails' eggs just before dissolving miso.
- Turn the heat off and dissolve miso into the soup. Sometimes certain miso can be quite salty in itself and you might not need soy sauce. I omitted mine. But always taste and check the seasoning.
- I used a grainy type of miso here because it's all I have but the original recipe calls for white miso.
- Serve hot in bowls scattered with some chopped scallions on top and shichimi pepper if you'd like.