Tonjiru, a very popular Japanese recipe. With its thin slices of pork and vegetables, this miso soup will become one of your favorites.
With the cold weather, ramen and soup season arrives. So, few recipes seem as appropriate to me as this delicious tonjiru soup with pork and vegetables. Who dares to try it?
Miso soup has a history that dates back centuries and has been a staple in the Japanese diet since ancient times. Its consumption is believed to have spread from China to Japan more than a thousand years ago.
It is made with miso, an essential ingredient in Japanese cuisine. It is made from the fermentation process of salt soybeans, barley and/or rice. Start by steaming the soybeans. To this is added sea salt and kÅji which, as we have seen in the sake section (page 19), is the fungus aspergillus oryzae grown in rice.
Finally, it is left to ferment in covered containers for several months. During this time, the miso ferments and releases a protein-rich liquid called tamari. This by-product of miso processing is one of the types of soy sauce.
Although there are hundreds of varieties of miso, the 3 most common types are:
One of the most popular soups in Japan is miso soup. One of the most popular soups is tofu and seaweed soups.
However, there are a thousand and one variations of this popular soup and one of my favorites, the Tonjiru, the miso soup with pork and vegetables.
For this recipe we will need pork cut very thin. You can opt for pork belly or marlin.
You can get it by asking your trusted butcher to prepare it for you and cut it very thin, as if it were for carpaccio.
In addition to pork, this soup has carrots, radish, and potatoes. But you can also prepare it with gobo, cabbage, shiitake mushrooms,… whatever you fancy the most.
Este libro es tu guĆa definitiva adentrarte en la cocina japonesa. Con mĆ”s de 50 recetas detalladas y fotos, aprenderĆ”s a cocinar los platos mĆ”s icĆ³nicos de JapĆ³n, como sushi, ramen, mochi y dorayaki.
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Este libro es tu guĆa definitiva adentrarte en la cocina japonesa. Con mĆ”s de 50 recetas detalladas y fotos, aprenderĆ”s a cocinar los platos mĆ”s icĆ³nicos de JapĆ³n, como sushi, ramen, mochi y dorayaki.
