📝 About This Recipe
Tonjiru is the quintessential Japanese comfort food, a hearty evolution of classic miso soup that trades delicate tofu for savory pork belly and earthy root vegetables. Traditionally enjoyed in Izakayas and home kitchens alike, this 'soul food' is defined by its rich, slightly oily broth and the deep umami of sautéed aromatics. Each spoonful offers a complex melody of textures, from the snap of burdock root to the melt-in-your-mouth tenderness of daikon radish.
🥗 Ingredients
Proteins and Aromatics
- 200 grams Pork Belly (thinly sliced and cut into 1-inch pieces)
- 1 tablespoon Sesame Oil (for sautéing)
- 1 inch piece Ginger (peeled and finely julienned)
Root Vegetables and Earthy Elements
- 150 grams Daikon Radish (peeled, quartered, and sliced into 1/4-inch thick pieces)
- 1 medium Carrot (peeled and cut into bite-sized rangiri (rolling wedges))
- 1/2 stalk Gobo (Burdock Root) (shaved into thin ribbons (sasagaki) and soaked in water)
- 3-4 pieces Satoimo (Taro Root) (peeled and sliced into rounds; can substitute with potato)
- 1/2 block Konnyaku (Konjac Yam Cake) (torn into bite-sized pieces by hand for better texture)
- 3-4 pieces Shiitake Mushrooms (stems removed, caps sliced thinly)
Broth and Seasoning
- 4 cups Dashi Stock (kombu and katsuobushi based for best flavor)
- 2 tablespoons Red Miso (Aka Miso) (provides deep, fermented notes)
- 1.5 tablespoons White Miso (Shiro Miso) (adds a touch of sweetness)
- 1 tablespoon Sake (to mellow the pork aroma)
For Garnish
- 2 stalks Green Onions (finely chopped)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for heat)
👨🍳 Instructions
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1
Prepare the konnyaku by tearing it into small pieces with your fingers. Boil the pieces in water for 2 minutes to remove the earthy smell, then drain.
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2
Scrub the gobo (burdock root) with the back of a knife to remove the skin. Shave it into thin ribbons like pencil shavings (sasagaki) into a bowl of water to prevent browning. Drain before use.
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3
In a large heavy-bottomed pot or Dutch oven, heat the sesame oil over medium-high heat.
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4
Add the pork belly slices. Sauté until the pork is no longer pink and has started to render its fat.
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5
Add the julienned ginger and the drained gobo. Stir-fry for 2 minutes until fragrant.
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6
Incorporate the daikon, carrots, satoimo, and shiitake mushrooms. Stir well to coat all vegetables in the pork fat and sesame oil; this 'sealing' step adds incredible depth.
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7
Add the torn konnyaku and stir for another minute.
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8
Pour in the dashi stock and the sake. Bring the mixture to a boil.
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9
Once boiling, use a fine-mesh skimmer to remove any gray foam or scum that rises to the surface for a cleaner broth.
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10
Reduce the heat to low, cover with a lid, and simmer for 15-20 minutes, or until the root vegetables are completely tender.
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11
Turn off the heat. Place the miso paste in a ladle and partially submerge it in the broth. Use chopsticks or a small whisk to dissolve the miso directly in the ladle before stirring it into the pot.
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12
Taste the broth. If it needs more salt, add a touch more miso. Never boil the soup after adding miso, as it destroys the delicate probiotics and aroma.
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13
Ladle the hot soup into deep bowls, ensuring everyone gets a generous portion of the chunky vegetables and pork.
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14
Garnish with a handful of fresh green onions and a sprinkle of shichimi togarashi.
💡 Chef's Tips
Always sauté the vegetables in the pork fat before adding the liquid; this step, known as 'abura-mawashi,' creates a richer flavor profile. If you cannot find satoimo, use Yukon Gold potatoes for a similar creamy texture. Tearing the konnyaku by hand creates more surface area, allowing it to absorb more of the savory broth than if it were sliced with a knife. Using a mix of red and white miso (Awase Miso) provides a perfect balance of salty, earthy, and sweet notes. Tonjiru actually tastes even better the next day as the vegetables continue to absorb the broth.
🍽️ Serving Suggestions
Serve as a side dish to 'Onigiri' (Japanese rice balls) for a classic, simple lunch. Pair with a cold glass of Japanese lager or a dry sake to cut through the richness of the pork belly. Serve alongside 'Gyoza' or 'Karaage' for a complete Izakaya-style feast. Accompanied by a side of 'Tsukemono' (Japanese pickles) to provide a crunchy, acidic contrast to the savory soup.