Nobu Matsuhisa, Kiyomi Mikuni, Pascal Barbot, Heston Blumenthal

Pork and miso soup

Tonjiru

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Preparation info

  • Difficulty

    Easy

  • serves

    4

Appears in

top 1000Dashi and Umami: The Heart of Japanese cuisine

Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

Ingredients

  • 900 ml dashi
  • 4 tbsp miso
  • 200 g pork belly thinly sliced
  • 8 fresh shiitake mushrooms
  • ½ burdock root, peeled
  • ⅓ carrot, peeled
  • ⅛ daikon radish
  • 8 satoimo (taro)
  • ⅓ block konnyaku (devil’s tongue)
  • Some spring onion
  • Some ichimi (Japanese chilli powder) or shichimi (seven-spice chilli mix)

Method

  1. Cut the pork into 2 cm wide pieces. Remove the stalks from the mushrooms and cut into quarters. Cut the burdock root into sasagaki style and leave to soak in water. Cut the carrot, daikon and konnyaku into small pieces (3 cm x 1 cm). Parboil the konnyaku, drain and dry it off
  2. Slice the spring onion into fine rings, immerse them in cold water and then remove using chopsticks.
  3. Cover the satoimo with cling film and heat in a microwave for 20 seconds. Rub their skins off using a tea towel. Then place in the microwave again and heat for approximately 4 minutes or until soft.
  4. Heat (1) in a pan with the dashi. Once boiled, turn to a low flame and simmer the vegetables until they are tender.
  5. Add the miso and allow to dissolve. Simmer for a few seconds, then serve. Sprinkle on the spring onion and ichimi or shichimi as desired.

© 2009 All rights reserved. Published by Cross Media.