In this video, I will show you how to make tonjiru, the Japanese pork miso soup that empties the pot every time. One pan, deep umami, ready in 45 minutes.
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📌 RECIPE DETAILS:
⏰ Time: 45 minutes
👥 Servings: 8
🥕 Ingredients:
- 200 g slab skinless pork belly, or thinly sliced pork belly, or pork shoulder
- 75 g burdock root (gobo), scraped, sliced on the diagonal
- 300 g daikon radish, peeled, cut into 1.5cm half-moons
- 150 g carrot, peeled, cut into 1.5cm half-moons
- 50 g fresh shiitake mushrooms, stems removed, sliced
- 400 g konjac (konnyaku), torn into bite-sized pieces with a spoon
- 60 g fried tofu pouch (aburaage), sliced into strips
- 50 g Japanese leek (naganegi), sliced on the diagonal
Seasonings
- 1500 ml dashi stock (homemade, homemade dashi packets, or store-bought dashi packets recommended)
- ½ tbsp Japanese soy sauce (koikuchi shoyu)
- ½ tbsp mirin
- 6-7 tbsp yellow mi
