Tounjiru (Japanese Soup)

Japanese class is more like 'eating Japanese.'  Here, we are learning how to make Tounjiru or in this specific case, Butajiru (we used pork for it).

Benihana we're not, but we were the sous-chefs as we peeled, cut and chopped.

Here's the recipe:

about 300 grams thinly sliced pork.  Dredge through flour and fry in oil.

Naga negi (scallion) coarsely chopped, also fried with pork.

5-6 sato imo (Japanese taro, it is like a small potato, but starchier and creamier), peeled and quartered.

I bunch maitake (mushrooms that look leafy), cut up.

Daikon (white radish) 1 cup sliced and halved.

Gobo (burdock), scrape the skin a bit (don't peel) and coarsely chop 2 roots.

Ninjin (carrot) peel and slice one.

Konyaku (devil's tongue) pre-boiled to take out fishy taste, and cut into cubes.

Fish bouillon to taste (yes, even if you have pork in it!)

Miso (fermented soybean paste) -about the same amount for making miso soup. 

This is the miso type I buy.  You can get white miso, expensive miso, etc.  :)

We also made rice balls.  The trick is to have very wet hands, throw some salt on your hands, and press quickly.

Reina made egg.  They use sugar and mirin for the omlete to cut and put on top of, or eat along with your rice balls.

Mine are the heart shaped ones!  We also added a bit of sour plum zest to the rice for taste.  Good eats!