[For 12 oz. Zojirushi Stainless Steel Food Jars]
Ingredients (serves 1):
- 1 oz. daikon radish, peeled
- 1 oz. carrot, peeled
- 1 oz. konnyau (Konjac gel) (may substitute with firm tofu)
- 0.5 oz. burdock (may substitute with parsnip), peeled
- 1 small taro roots (may substitute with 1 oz. white potato), fresh or frozen, peeled
- 1 stalk green onion
- 2 oz. pork loin meat
- 3/4 cup water
- 1 Tbsp. red or white miso
- 1 tsp. mirin (Japanese sweet rice wine)
[For 17 oz. Zojirushi Stainless Steel Food Jars]
Ingredients (serves 1):
- 1.4 oz. daikon radish, peeled
- 1.4 oz. carrot, peeled
- 1.4 oz. konnyau (Konjac gel) (may substitute with firm tofu)
- 0.7 oz. burdock (may substitute with parsnip), peeled
- 1 small taro roots (may substitute with 1 oz. white potato), fresh or frozen, peeled
- 1 stalk green onion
- 3 oz. pork loin meat
- 1 cup water
- 1 Tbsp. + 1 tsp. red or white miso
- 2 tsp. mirin (Japanese sweet rice wine)
*This recipe was developed for 12 oz. and 17 oz. Zojirushi Stainless Steel Food Jars. Adjustments may be required for making this recipe in other Food Jar sizes.
*Please make sure not to overfill the food jar with ingredients, as ingredients will expand with cooking, and may cause the lid to burst.
1
Preheat the food jar by pouring boiling water (not included in the ingredients list). Close the lid and allow to preheat.
2
Slice daikon, carrot and konnyau into 1/16” thickness, then cut into small bite-sized pieces. Diagonally slice burdock into 1/16” thickness and submerge in a bowl of water (not included in the ingredients list) to keep from darkening. Cut taro root into a quarter or bite-sized pieces. Cut green onion lengthwise into 1" long pieces. Slice pork as thinly as you can.
3
In a sauce pan, add water, daikon, carrot, konnyaku, drained burdock, taro roots and bring to boil in high heat.
4
Add sliced pork. Skim the surface if needed, then reduce heat to medium low.
5
Mix in miso and mirin. Add green onion to the pan.
6
When the soup boils, turn off the heat.
7
Discard hot water from the food jar and fill with prepared soup from step 6 until 1 cm below the ridge. Close lid and allow soup to set for a minimum of 2 hours and up to 6 hours.
8
Make sure to consume within 6 hours to prevent from spoiling.
