豚汁 Tonjiru (Pork and Vegetable Miso Soup)

材料 Ingredients
豆腐包 Fried tofu pouch4 個 ea
蒟蒻塊 Konnyaku (Konjac) cake1/2 塊 block
牛蒡 Burdock root1/2 條 ea
五花肉(切薄片) Pork belly (cut thin slices)1/2 磅 lb (225g)
胡蘿蔔(切片) Carrot (sliced)1/4 磅 lb (113g)
白蘿蔔(切片) Daikon radish (sliced)1/2 磅 lb (225g)
香菇(切片) Shitake mushroom (sliced)4 小朵 small
京蔥(切斜片) Japanese leek (diagonally sliced)1 支 stalk
蔥花 Scallion (minced)2 支 stalk
食用油 Cooking oil1 大匙 Tbs
味增湯頭 Miso Soup Base 1 份 portion
 豚汁圖片

做法
1.油豆腐在滾水裡燙1分鐘。用冷水沖洗後擠乾再切成細條。
2.蒟蒻在滾水裡煮1分鐘。冷水沖涼後用圓量匙挖成小塊。
3.牛蒡洗乾淨後用刀背刮去外皮，再以削鉛筆方式削成薄片。將牛蒡泡在水裡以免發黑。
4.準備味增湯頭。我這次用白味增和紅味增各半。
5.湯鍋燒熱後加入1大匙油和五花肉炒熟，續加入4杯柴魚高湯，蒟蒻塊，牛蒡，胡蘿蔔和白蘿蔔煮滾。撇去浮在湯上的泡沫渣滓。關中小火加蓋煮10分鐘。
6.掀開蓋子。放進豆腐包，香菇和京蔥繼續煮5分鐘。加入味增醬在濾網裡化開，煮1分鐘後熄火。
7.連湯帶料舀進裡，再灑些蔥花即可。

豚汁做法圖片

PROCEDURE
1.Blanch the fried tofu pouches in boiling water for 1 minute. Rinse under cold water then squeeze dry. Cut the pouches into thin strips.
2.Blanch the konnyaku cake in boiling water for 1 minute. Rinse under cold water. Scoop the konnyaku cake into small pieces with a round measure scoop.
3.Wash the burdock root and scrape the skin off by using the back of a knife. Carve off the burdock root like the way of sharpening a pencil. Soak the burdock root shavings in water to prevent them from turning black.
4.Prepare the Miso Soup Base. I use half white miso and half red miso this time.
5.Add 1 tbs. of oil and pork belly slices in a heated pot. Sauté until the pork turns white. Add 4 cups of bonito stock, konnyaku, burdock root, carrot and daikon and bring the mixture to a boil. Skim off the foams on top of the soup. Cover and cook over medium-low heat for 10 minutes.
6.Remove the lid. Add the fried tofu pouch, mushroom and Japanese leek and cook for 5 minutes. Add miso and dissolve it through a mesh strainer.
7.Ladle the soup into a bowl and sprinkle with minced scallion.




最後更新 (Last Update): 09/25/2020
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