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The ingredients needed to prepare Filling Tonjiru (miso soup with pork and vegetables):
- Get 200 grams Pork belly, thinly sliced
- Prepare 1/4 Daikon (white radish)
- Take 1 Carrot
- Take 1 Burdock root
- Provide 5 Taro root (satoimo potatoes)
- Get 1 slice Konnyaku
- Provide 1 Green onion
- You need 1000 ml Strong bonito dashi stock
- Take 3 tbsp Blended miso
- You need 3 tbsp Red miso
- Provide 1 tbsp Mirin
- Provide 1 Sesame oil (to taste)
- Provide 1 Ichimi spice or shichimi spice (to taste)
Instructions to make Filling Tonjiru (miso soup with pork and vegetables):
- Cut the pork slices into bite sizes. To prepare the vegetables: Peel, then cut the daikon, carrot, burdock root into rolling wedges by rotating the vegetables as you cut. Pre-boil the taro root but leave a slight crunch, and cut into bite sized pieces. Boil the konnyaku, and cut with a spoon into bite sized pieces as well. Chop the green onion finely.
- Heat the saucepan, add a generous amount of sesame oil, and stir fry the pork. 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.
- Add Japanese soup stock (dashi) into the pot from Step 3. Simmer the vegetables while skimming foam off the surface until the vegetables are cooked through. Serve in a dish, and garnish with chopped green onion. If you'd like, sprinkle with ichimi or shichimi spice.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to help stop harmful germs from growing and spreading. You can take some steps to help protect yourself and your family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet hands spread bacteria more easily. Maintain worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them completely.
You ought to change dish cloths and tea towels frequently to prevent any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods like fish, poultry and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any germs that get onto the food will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food such as fish, poultry or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed completely first
Buy raw meat or fish and store on the bottom shelf of this fridge, where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the tag
It is important to read food labels to be sure everything you are likely to use has been saved properly (based on any storage directions ) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the label that say how long you may keep the food and if it needs to go from the fridge.
This kind of food frequently has special packaging to help keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will keep when the packaging has been opened. For instance, you might see’eat in two days of launching' on the label. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells nice, because it might contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. If this date runs out, it does not mean that the food will be harmful, but its flavour, colour or texture may start to deteriorate.
An exception to that can be eggs, which have a best before date of no longer than 28 days after they are laid. After this date, the caliber of the egg will deteriorate if any salmonella bacteria are found, they can multiply to high levels and may make you ill.
If your plan is on using a egg after its best before date, make certain you only use it in dishes where it’s going to be fully cooked, so that both yolk and white are strong, like in a cake or as a walnut.
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