Tonjiru (Miso soup with pork and vegetables)
Thinly chopped pork 100g
Soy sauce 1 teaspoon
Daikon radish 1/6
Ginger 1 small piece (10g)
Green onion 1
Sesame oil (or salad oil) 1/2 tablespoon
Dried kelp 5 x 10cm
Dried bonito 1g
Miso paste 2 tablespoons
The tonjiru is very healthy, highly nutritious as it cooks many vegetables with meat. Ginger and miso have the effectiveness of keeping you warm. Low body temperature can be the cause of some diseases, therefore it is recommended to consume ingredients that are effective for keeping your body warm.
Cut the carrot and daikon into 7mm-wide pieces in a quarter-of-a-circle shape after peeling the skins off. Grate the ginger after peeling the skin off. Cut the green onions with kitchen scissors into 7mm width pieces. Tear the konjac into bite-size pieces. Rub soy sauce onto the thinly chopped pork. Wipe the dried kelp with a wet paper towel to remove dust.
Heat the sesame oil in a pot at medium heat, and cook the chopped pork till brown. Add the carrots, daikon and konjac and cook until the sesame oil spreads over evenly.
Add water, dried kelp and ginger then cover the pot. When starting to bubble, keep the medium heat and cook for 10 minutes. Remove scum while cooking.
Turn the heat off, then add the dried bonito. Dissolve miso paste in the soup. Serve it in a bowl then scatter the green onions over it.
Igarashi is a young cooking specialist, who is seen in media widely from magazines to televisions. The multi-talented specialist is involved in a range of activities including recipe development, writing columns on nutrition, nurturing chefs, and conducting lectures, etc.
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