Tonjiru (Butajiru) Japanese Pork Miso Soup

Prep

1. Cut the 200 g slab skinless pork belly into slices 2mm thick. (I recommend doing this straight from the fridge.)
2. Wash, peel and cut 350 g daikon radish, 150 g carrot, 75 g burdock root (gobo), 20 g fresh shiitake mushroom, 50 g green onion and 60 g fried tofu pouch (aburaage) according to the notes in the ingredients list.
3. Use a spoon to break 400 g sheet konjac (konnyaku) into bitesize pieces. Blanch and wash with cold water.

Cooking

1. Heat a large pot on medium and once hot, add ½ tbsp unsalted butter. Add the pork belly slices and seal on both sides.
2. Add the burdock root to the pot and stir fry for 1 minute.
3. Next, add the carrot, daikon radish, mushroom, konjac and aburaage, and mix everything together.
4. Pour 1500 ml dashi stock into the pot and stir.
5. Measure out 6-7 tbsp yellow miso paste (awase miso) and add half of it to the soup by placing it in a mesh spoon or ladle, submerging it into the broth and whisking on the spoon to break it up. Mix and simmer for 15 minutes.
6. Scoop off any foam that develops on the surface of the soup. (This will prevent the broth from becoming cloudy.)
7. Add the sliced green onion and simmer for another 10 minutes.
8. Add 1 tsp soy sauce and 1 tsp mirin, then turn off the heat. Add the rest of the miso paste using the same technique as before. Taste test and add more miso paste if needed.
9. Divide into serving bowls and top with a drizzle with toasted sesame oil, finely chopped green onions and a sprinkle of Japanese chili powder (shichimi togarashi) (optional).
10. Enjoy!