Made Tonjiru last night:
Boiled Konjac, gobo, daikon, carrots and thin slices of pork (I used shabu shabu beef) together in dashi stock + dissolved red miso paste for flavor. I want to try throwing in a bunch of other ingredients next time. It came out pretty good and it was easy to make, which is perfect because I’m still not very advanced in the kitchen. Actually, I’m not very advanced at ALL! I really want to learn more, so I’m making a big effort this year to learn more recipes and branch out of my usual routines.
Oh, almost forgot! We picked up these mini ice cream cones from Mitsuwa. They’re super cute and REALLY good. Wish I could teleport over to Hokkaido, Japan right now and have the real thing. Really wish I could take a trip right now.