Filling Tonjiru (miso soup with pork and vegetables)

• 200 grams Pork belly, thinly sliced
• 1/4 Daikon (white radish)
• 1 Carrot
• 1 Burdock root
• 5 Taro root (satoimo potatoes)
• 1 slice Konnyaku
• 1 Green onion
• 1000 ml Strong bonito dashi stock
• 3 tbsp Blended miso
• 3 tbsp Red miso
• 1 tbsp Mirin
• 1 Sesame oil (to taste)
• 1 Ichimi spice or shichimi spice (to taste)

1. Cut the pork slices into bite sizes.
2. To prepare the vegetables: Peel, then cut the daikon, carrot, burdock root into rolling wedges by rotating the vegetables as you cut.
3. Pre-boil the taro root but leave a slight crunch, and cut into bite sized pieces.
4. Boil the konnyaku, and cut with a spoon into bite sized pieces as well.
5. Chop the green onion finely.
6. Heat the saucepan, add a generous amount of sesame oil, and stir fry the pork.
7. When the pork is cooked through, fry the daikon, carrot, burdock root, taro root, and konnyaku until all the ingredients have been coated with the oil.
8. Add Japanese soup stock (dashi) into the pot from Step 3.
9. Simmer the vegetables while skimming foam off the surface until the vegetables are cooked through.
10. Serve in a dish, and garnish with chopped green onion.
11. If you'd like, sprinkle with ichimi or shichimi spice.

belly, carrot, root, root, green onion, stock, miso, red miso, mirin, sesame oil, ichimi spice

Taken from cookpad.com/us/recipes/153761-filling-tonjiru-miso-soup-with-pork-and-vegetables (may not work)