>> title: Tonjiru
>> category: Soups
>> tags: japanese, pork, miso, root vegetables, soup, winter
>> counters: Japanese Home Cooking
>> aka: 豚汁, tonjiru, tonjiru, butajiru, buta jiru, ぶた汁, pork miso soup, pork and root vegetable soup
>> pairs-with: dashi, gohan
>> servings: 4
>> time: 30 min
>> slack: forgiving — it will not take a boil after the miso goes in, which turns it flat and faintly gritty for good

>> step: fry until the fat runs clear
Fry @pork belly{7%oz}(200 g; thin-sliced, cut into bite-sized pieces) in @toasted sesame oil{1%Tbs}(15 mL) in a #heavy pot{} ~fry{4%min}, until the fat has run clear and the edges have caught.

>> step: fry 3 min
Fry @daikon{7%oz}(200 g; quartered lengthways and sliced 1/4 inch), @carrot{1}(halved and sliced thin), @burdock root{2%oz}(60 g; shaved and soaked 5 min in water), and @konnyaku{5%oz}(150 g; torn into pieces, not cut) with @&(~1)pork{} ~fry{3%min}.

>> step: simmer 15 min, skimming
Pour @dashi{4%cups}(950 mL; or 4 cups water and 2 tsp dashi granules) over @&(~1)pork and vegetables{} and ~simmer{15%min}, lifting the grey foam off the surface in the first few minutes, until the daikon gives to a chopstick.

>> step: whisk in off the boil
Whisk @awase miso{3 1/2%Tbs}(65 g; or half red and half white) into @&(~1)soup{} through a ladle held in the pot, with the heat off.

>> step: scatter over
Scatter @scallions{2}(sliced thin on the bias) and @shichimi togarashi{1/4%tsp} over @&(~1)tonjiru{}.