Midnight Diner Style Tonjiru (Japanese Pork Miso Soup)

Steps

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1. 1
   Cut the burdock root into sections and shave into thin strips. Slice the daikon and carrot thin, or cut them with a cross-cut technique so they cook evenly and are easy to eat.
   ▶ ≈1:14
2. 2
   Slice half an onion, cube the tofu, tear the konjac into rough chunks with a spoon for better flavor absorption, and chop the green onion.
   ▶ ≈5:28
3. 3
   Heat a small amount of oil in a pot, sauté the onion until fragrant, then add the pork belly and stir-fry.
   ▶ ≈7:21
4. 4
   Add the carrot, daikon, and burdock root, stir-fry together. You can add a touch more oil for a smoky wok aroma, but not too much or the soup will taste too salty once the miso goes in.
   ▶ ≈7:50
5. 5
   Pour in water, then add the tofu and konjac. Simmer to let the sweetness of the pork, burdock, and root vegetables infuse into the broth.
   ▶ ≈8:17
6. 6
   Dissolve the miso paste in a small bowl of water first (wetting the spoon prevents sticking), then stir the mixture into the soup.
   ▶ ≈9:18
7. 7
   Sprinkle in white sesame seeds for extra aroma when chewing, then add a few drops of sesame oil to round out the fragrance.
   ▶ ≈9:45
8. 8
   Finish with a sprinkle of chopped green onion. Serve with a bowl of rice, or pour the soup over rice for a comforting ochazuke-style meal.
   ▶ ≈10:03