Directions: |
Directions:◎Sprinkle the pork with sake, sugar, and potato starch, and proceed for about 30 minutes.
· If the color changes in a short time, take it out once
· Put carrots, radishes, burdock roots, sweet potatoes, potatoes and other root vegetables in a
separate soup pot and boil.
· Once you have settled, add the pork and pour in the sake once, and scoop up the scum that
floats to the surface.
· When the scum is gone, add the dashi granules, add the fried tofu, and finally dissolve the
miso.
· Add the dried wakame seaweed at the end, turn off the heat and cover with a lid to steam.
Complete!
※ Be careful not to let the meat simmer too much, as the meat will become tough.
JP ver.
◎こめ豚肉は酒と砂糖、片栗粉をまぶし、30分ほど置く
· 先に短時間で色が変わったら、一度取り出しておく
· 別のスープ鍋に人参、大根、牛蒡、さつま芋、馬鈴薯など根菜類を中心に入れて煮る。にほん
· 沸騰したら、豚肉を入れて日本酒をひと回し入れて、浮いてきたアクをすくう
· アクが出なくなったら、顆粒だしを入れて油揚げを投入、最後に味噌を溶かし入れる
· 最後に乾燥ワカメを入れ、火を消して蓋をして蒸らす
完成！
※とにかくぐつぐつさせすぎると肉が硬くなるので、注意。 |
Personal
Notes: |
Personal
Notes: When preparing Tonjiru one must feel relaxed. If the preparer of Tonjiru is lonely, the dish will come out that you feel like left behind and sad. Warmth like someone hugging you. Feel the original taste of meat and vegetables from nature. The moment you open the pot lid, the steam and smell of warmth and peace roll up on you. Shining and liberated, harmonious, the warmest place in the world.
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This recipe for Tonjiru (豚汁) is from