japanese pork soup

japanese soup made with pork, root vegetables and miso paste.

cut daikon radish into 1/4" thick quarter moons. 

chop onion into 1" chunks.

cut off the ends of taro roots.

peel the skin using a vegetable peeler or a knife.

cut them into 1" chunks.

cut off the base and separate oyster mushrooms.

take the stem off of baby portabella mushrooms and reconstituted shiitake mushrooms. julienne shiitake mushroom caps.

cut "v" shape grooves on baby portabella mushroom caps to make a starburst shape.
(i didn't have any fresh shiitake mushrooms, so used baby portabella mushrooms instead.)

rotate and cut another "v" shape groove.

and another one.

cut 1/4" thick carrot slices and make carrot flowers using flower shape cookie cutters.

to make more three dimensional flowers,  score (cut half way) between each flower petal. be careful not to cut all the way.

then cut away small wedges from the center of each petal to score line between petals.

cut konnyaku (yam cake) into 1/4" thick strips then make a slit in the middle.

tuck one end and pass through the slit.

konnyaku twist.

bias cut green onions.

cook pork first.

then add root vegetables.

then add soft vegetables and water.

add miso paste thru a strainer,

skim off any scum.

japanese pork soup (tonjiru)

ingredients:
(1) lb. pork shoulder butt
(1/2) medium daikon radish (approx. 2" in diameter, 4" long)
(1/2) medium onion
(4) small taro roots
(1/2) medium carrot
(1) 9 oz. konnyaku (yam cake)
(8) oz. mushrooms (of any kind)
- i am using oyster mushrooms, reconstituted dried shiitake mushrooms and baby portabella mushrooms.
(1) cup shiro miso paste
(7) cups of water
(2) green onions
(1) Tbsp. minced garlic
cooking oil

direction:
1. peel and cut (1/2) medium daikon radish into 1/4" thick quarter moons.  
2. peel and dice (1/2) medium onion into 1" chunks.
3. peel and cut (4) small taro roots into 1" chunks.
4. prepare (8) oz. mushrooms by separating mushrooms in bunches (ex. oyster mushrooms) and taking stems off (shiitake and baby portabella mushrooms). julienne shiitake mushroom caps. cut "v" shape grooves on portabella mushroom caps to make a starburst pattern (see photos).
5. peel and cut (1/2) carrot into 1/4" thick rounds. using a cookie cutter or a knife, cut into cherry blossom flower shapes. cut away small wedges to make them more three dimensional (see photos).
6. cut (1) 9 oz. konnyaku (yam cake) into 1/4" thick strips, cut a slit in the middle and shape them into twists (see photos). 
7. bias cut green onions and set aside.
8. cut (1) lb. pork shoulder butt into 1" thick chunks.
9. heat a large pot on medium high heat, drizzle some oil and add (1) Tbsp. minced garlic and pork chunks. cook until pink is gone.
10. add daikon radish, carrot and taro roots and cook for about 3 min. then add mushrooms and konnyaku twists.
11. add (7) cups of water and add (1) cup shiro miso paste through a strainer. bring to a boil.
- adjust water to miso paste ratio to your liking.
12. lower the heat and simmer for about 20-30 min. until the pork chunks are cooked through and vegetables are soft.
13. serve in a bowl and garnish with green onion.

yield: (8-10) servings