We are making delicious Tonjiru, a pork and vegetable soup flavored with miso! Plenty of vegetables and miso makes this Tonjiru one of the healthiest Japanese soups.
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
100 g Pork Belly Slices 50 g Konjac 60 g Daikon Radish 40 g Carrots 40 g Burdock Root (Gobo) 2 Shiitake Mushrooms 2 Taros 15 cm Long Green Onions (Naganegi) Shichimi Chili Pepper Sesame Oil
Broth
600 ml Dashi Stock 2 tbsp Sake 2 tbsp Miso
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let's prepare the ingredients. Tear the konjac or konnyaku into smaller pieces by hands. The uneven surface of the konjac makes it easy to absorb the broth.
- Parboil the konjac for about 2 minutes to remove any unwanted smells.
- Cut the pork slices into smaller pieces. A moderate amount of fat makes the tonjiru more delicious.
- Cut the daikon radish into smaller pieces while slightly rotating it for each cut.
- Cut the carrot into smaller pieces as well.
- Slice the burdock root into thin slices diagonally.
- Remove the stem of shiitake mushrooms and cut the caps in half.
- Peel the taro also known as satoimo in Japan.
- Cut the taros in half.
- Chop the long green onion into fine pieces.
- Now, all the preparations are finished. Let's start cooking.
- First, add the sesame oil to a pot.
- Saute the pork slices on medium heat.
- When the color of the meat turns brown, add the konjac, daikon radish, carrot and burdock root.
- Saute the vegetables for 2 to 3 minutes until the oil is distributed evenly.
- Then, add the dashi stock.
- The dashi stock was made by simmering bonito flakes (katsuobushi) and dashi kombu seaweed, but you can dissolve granulated dashi stock powder to save time.
- Add the sake and bring the broth to a boil.
- Remove the foam thoroughly.
- Cover with a lid and simmer for about 15 minutes on low heat.
- Now, add the shiitake mushrooms and taros.
- Cook for 5 more minutes. Pierce the taro with a bamboo stick to check if it is soft enough.
- When all the ingredients are cooked, dissolve the miso in the broth.
- Dissolve the miso in a ladle and then distribute it. This will help to remove any lumps of miso in the broth.
- Finally, add the chopped long green onion. Then, quickly turn off the burner. If you keep simmering the broth, the flavor of the miso will be lost.
- Ladle the tonjiru into a bowl. You can also add shichimi chili pepper to taste.
Recipe Notes
You should also check out our new Tonjiru recipe with no added oil.
