Tonjiru
Ingredients
-
100
g
Konjac
-
50
g
Carrot
-
70
g
Daikon
-
100
g
Sweet potato
-
1
tbsp
Butter
-
400
ml
Water
-
½
tsp
Dashi powder
-
2
tbsp
Miso paste
-
1
tbsp
Scallion
-
¼
tsp
Shichimi togarashi (optional)
Instructions
- Prepare the konjac by tearing it into bite-size chunks, then boil and drain it.
- Cut the carrot, daikon, and sweet potato into bite-size chunks.
- Melt butter in a pot over medium heat and sauté the vegetables and konjac until they become translucent.
- Add enough water to cover the vegetables and konjac, then place the pork on top and steam cook for about 5 minutes.
- Pour in the remaining water, bring to a boil, and skim off any scum.
- Add the miso paste and stir, then turn off the heat and ladle into bowls.
- Garnish with chopped scallion and shichimi togarashi if desired.
Nutrition Facts (estimated)
Servings
2
Calories
95
Total fat
1g
Total carbohydrates
19g
Total protein
3g
Sodium
705mg
Cholesterol
0mg
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