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Reference to Homemade Tasty Japanese Tonjiru (Non-halal)

How to pass the week with healthy but appetizing dishes that will cause you feel good? This healthful, simple but tasteful Japanese Tonjiru (Non-halal) recipe is the answer.

Japanese Tonjiru (Non-halal)

We hope you got insight from reading it, now let's go back to japanese tonjiru (non-halal) recipe. You can cook japanese tonjiru (non-halal) using 16 ingredients and 0 steps. Here is how you cook it.

To prepare an unforgettable Japanese Tonjiru (Non-halal), here are the components needed:

  1. Prepare of Soup base.
  2. Use 1300 ml of Water.
  3. Provide 2 packet of Dashi stock powder sachet (you can prepare dashi with bonito flakes too).
  4. You need 2 table spoon of Miso paste.
  5. You need 1/2 tea spoon of Sesami oil.
  6. Take 1/2 table spoon of Soy sauce.
  7. Prepare of Ingredients.
  8. Use 1/3 of Leek.
  9. Provide 1/2 of White radish.
  10. Use 1 of Carrot.
  11. Prepare 1 of Onion (small size).
  12. Take 1 of Tofu.
  13. Use of Pork or any of your favourite meat (chicken also goes well).
  14. You need of Toppings (optional).
  15. Get of Shichimi - Japanese 7 spice blend.
  16. Take of Spring onion.

After preparing the components, now you are good to cook your appetizing Japanese Tonjiru (Non-halal) by following the procedures on this section:

Typically, tonjiru can also include tofu (cubed), bordock root (sliced thinly) and baby taro (sliced thinly). Tonjiru is a Japanese miso soup with pork and vegetables. I got this recipe while watching Arashi ni Shiyagare. Matsumoto Jun prepares this heavenly soup for the Arashi members. This tonjiru is actually made differently from regular tonjiru, but tastes amazing.

Recipe : Japanese Tonjiru (Non-halal)

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fast method to make Japanese Tonjiru (Non-halal)

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Serving homemade Japanese Tonjiru (Non-halal) but with a top restaurant's flavour. Really satisfying isn't it? If you wish more families are able to eat adelightul Japanese Tonjiru (Non-halal) without visiting restaurants, don't forget to share this page .

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