- 300 grams sliced pork belly
- 1 burdock root
- 1 taro potato (150 grams)
- 100 grams daikon radish
- 1 carrot
- 1 onion
- 2 green onions
- ½ block (125 grams) konnyaku (yam cake)
- 8 cups dashi water*
- 6 tablespoons miso
- 1 tablespoon sesame oil
- Ginger, peeled and grated (optional)
- Garlic, minced (optional)
* Tomomi recommends Hondashi brand dashi. Use ½ teaspoon Hondashi powder per cup of water.
Preparing the Ingredients
It’s easier to cut pork belly when it is slightly frozen, so put it in the freezer for a few minutes when you start to cook.
Cut vegetables in the same size and similar shape for even cooking time.
Peel the burdock root by scraping the skin off with the back of your knife. Slice thinly in diagonal pieces and set aside in a bowl of water to prevent browning.
Peel the taro potato, cut in four then slice about ⅓ of an inch. Set aside in a bowl of water to prevent browning.
Peel onion, cut in half lengthwise, then slice thinly.
Peel and cut the daikon into four, then slice each quarter into thin slices (about 1 centimetre thick)
Peel and cut the carrots in half lengthwise, then slice thinly.
For the konnyaku, tear it into small pieces with your hands. Sprinkle with salt, massaging it in gently, set aside. Meanwhile, bring a small saucepan of water to a boil. Once boiling, add the konnyaku. Boil it for 2 minutes, then strain and set aside.
Slice the green onion into small pieces.
Slice the frozen pork into 1 inch pieces, set aside
Cooking the Soup
You will be frying meat and vegetables before adding soup stock, but do not cook fully as the ingredients will continue to cook in the broth.This helps to bring out flavors from the ingredients and add depth to the soup.
Heat vegetable oil in a large skillet or wok over medium heat.
Add the pork belly and stir.
When pork is no longer pink, add the onion and stir.
Add the daikon and carrot slices.
When these are cooked, add the burdock root and the taro potatoes.
Add konnyaku and dashi water. Raise heat to high.
Stir to mix everything together, cover the pot and bring to a boil.
When it comes to a boil, lower heat to medium and let it simmer for 10 minutes until all the vegetables are fully cooked. Skim off and discard any fat scum at appears.
When the vegetables in the soup are cooked, remove from heat.
Never boil miso, as it will destroy its delicate flavor and fragrance. It is added just before serving.
Start by adding 4-5 tablespoons to the soup. Always start with less than the recipe calls for as each brand of miso has a different saltiness.
To add the miso to the soup, don’t put it directly into the pot. Instead, scoop up some broth in a ladle, put the miso in the ladle, mix together with a fork, then add to soup.
Taste the soup. If it’s too salty, add dashi or water. If the soup doesn’t not have enough flavor, add more miso.
Garnish with ginger and garlic (optional), drizzle sesame oil over top, and serve.