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The ingredients needed to make Pork Miso Soup (Tonjiru):
- Get 200 g thinly sliced pork rib
- Prepare 100 g carrot
- Take 100 g onion
- Use 100 g white Daikon raddish
- Take 1/4 gobo (burdock root, optional)
- Take 1/2 tofu or atsuage (thick deep fried tofu)
- Provide 100 g konnyaku
- You need 1 tbsp vegetable oil
- You need 1000 mL Dashi broth (or dissolve 1 tbsp Dashi powder in 1000 mL of water)
- Get 1 tbsp soy sauce : (A)
- Use 3 tbsp miso : (A)
- Take 1 tsp sesame oil : (A)
Steps to make Pork Miso Soup (Tonjiru):
- Cut the daikon and carrot into quarter slices. Thinly slice the burdock root diagonally and thinly. Cut the onion into bite-size chunks.
- Cut the tofu and the Konnyaku into bite-size chunks. Boil the Konnyaku for 2-3 minutes to remove their scum. Cut the sliced pork into 2 cm width.
- Add the vegetable oil and the pork in a pot. Stir-fry over medium heat until its colour changes.
- Pour the Dashi broth. Heat over medium-high heat until it comes to a boil. Skim the scum from the soup.
- Add the Atsuage (or tofu) and simmer over low heat for 10 minutes.
- Add the condiments (A) to dissolve miso.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful germs from growing and spreading. It is possible to take some steps to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw food such as meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet hands disperse bacteria more readily. Keep worktops clean
Before you begin preparing food, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll need to wash them completely.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods such as fish, poultry and vegetables may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, like salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any bacteria that get on the food won’t be murdered.
To help stop bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other food Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they have been washed thoroughly
Buy raw meat or fish and store at the bottom shelf of the fridge where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to be sure everything you are going to use has been stored correctly (according to any storage directions ) and none of the food is past its’use by' date.
Food that goes off fast usually has storage directions on the label that state just how long you may keep the food and if it must go from the fridge.
This kind of food often has special packaging to help keep it fresh for more. But it will go off quickly once you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep once the packaging has been opened. By way of instance, you may see’eat within two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells nice, since it might contain dangerous bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than safety. When this date runs out, it does not indicate that the food will be harmful, but its own flavour, texture or colour may start to deteriorate.
An exception to that is eggs, which have a best before date of no longer than 28 days after they are laid. Following this date that the caliber of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and may make you ill.
If your plan is to use a egg after its best before date, make sure that you only use it in dishes where it will be completely cooked, so that both white and yolk are strong, such as in a cake or even as a walnut.
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