Tonjiru

Ingredients

• 7 oz thinly sliced pork belly, cut into bite-sized pieces
• 1 tbsp sesame oil
• 1 carrot, cut into half-moons
• 1 daikon radish, cut into half-moons
• 1 small potato, cubed
• 4 cups dashi stock
• 3 tbsp miso paste
• 2 scallions, thinly sliced
• 1 tsp grated ginger
• Shichimi togarashi, to serve

Before you cook

• Cut the carrot, daikon and potato into similar-sized half-moons or cubes.
• Slice the pork belly into bite-sized strips.

Steps

1. Heat the sesame oil in a pot over medium heat.
2. Add the pork belly and cook for 4 minutes until lightly browned.
3. Add the carrot, daikon and potato and stir to coat in the rendered fat.
4. Cook for 3 minutes, stirring occasionally.
5. Pour in the dashi stock and bring to a boil.
6. Skim off any foam from the surface.
7. Reduce the heat and simmer for 15 minutes until the vegetables are tender.
8. Ladle a little of the hot broth into a small bowl and whisk in the miso paste until smooth.
9. Stir the miso mixture back into the pot.
10. Simmer gently for 2 minutes without boiling, so the miso doesn't lose its aroma.
11. Stir in the grated ginger.
12. Ladle into bowls and top with sliced scallions and a pinch of shichimi togarashi.