Tonjiru

Ingredients

• 5 1/4 ozpork belly, thinly sliced, cut into short strips
• 8 3/4 ozdaikon, cut into thin quarter-rounds
• 2carrots, cut into thin half-moons
• 8 3/4 ozfloury potatoes, peeled and cut into chunks
• 3 1/2 ozshiitake mushrooms, sliced
• 1 1/4 quartsdashi stock
• 3 1/4 ozwhite miso paste
• 1 tbspsesame oil
• 1/2 ozginger, finely grated
• 3scallions, sliced, to serve

Method

1. 1

   Heat the sesame oil in a large pan and cook the pork belly strips over medium-high heat until the fat has rendered and the edges are browned.

2. 2

   Add the daikon, carrot and potato and turn them through the pork fat for a few minutes with the grated ginger.

3. 3

   Pour in the dashi, bring it to a gentle simmer and skim off the foam that rises in the first few minutes. Cook until the daikon is translucent and the potato is tender.

4. 4

   Stir in the sliced shiitake and cook for a few minutes more until they have softened.

5. 5

   Take the pan off the heat, dissolve the miso in a ladleful of the hot broth and stir it back through. Serve with scallion on top.

Nutrition per serving