Tonjiru (Japanese Pork Soup)
User Reviews
5
Tonjiru (Japanese Pork Soup)
Description
The Tonjiru recipe begins by preparing burdock root as specified. Pork jowl is browned in a hot pot with vegetable oil to render some fat and develop flavor. Root vegetables including daikon, taro, and carrot along with shiitake mushrooms and scallion stems are added and stir-fried until their aromas emerge. A splash of mirin deglazes the pot, lifting any browned bits from the bottom to enrich flavor.
Once the ingredients are combined, dashi stock is added and the mixture is simmered gently, skimming off foam to keep the broth clear. Miso paste is dissolved into the soup towards the end of cooking, creating a savory, slightly sweet, and rich base. The vegetables and pork cook thoroughly until tender, offering varied textures from soft taro and daikon to meaty pork slices.
The soup is served hot, garnished with chopped scallion greens and optionally a dusting of shichimi togarashi pepper mix. It suits a warming meal component in cool weather, traditionally enjoyed as a nourishing comfort food.
Ingredients
- 90 grams burdock root
- 1 teaspoon vegetable oil
- 260 grams pork jowl (or other marbled cut, thinly sliced)
- 150 grams daikon (peeled, quartered and sliced)
- 100 grams taro (peeled halved and sliced)
- 90 grams carrot (peeled halved and sliced)
- 90 grams shiitake (cleaned and sliced)
- 2 large scallions (stems and leaves chopped separately
- 2 tablespoons mirin
- 200 grams shirataki noodles (roughly chopped)
- 5 cups dashi stock
- ⅓ cup yellow miso
- shichimi togarashi (optional)
Instructions
- Prepare the burdock according to the directions above.
- Heat a large heavy-bottomed pot over medium-high heat until hot. Add the oil and then spread the pork out into an even layer. Let this brown undisturbed for a minute or two. Stir the pork to redistribute and brown the other side.
- Add the daikon, taro, carrot, shiitake and scallion stems and stir-fry until fragrant. Deglaze the pot with the mirin.
- Use a skimmer or spoon to skim off any foam that floats to the surface and repeat until there is no more foam coming up.
- Turn down the heat to maintain a gentle simmer and then dissolve the miso into the soup. Simmer the pork soup uncovered until the vegetables and pork are tender (about 20-30 minutes).
- Serve the Tonjiru garnished with scallion greens and shichimi togarashi.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 28g | 9% |
| Protein | 17g | 34% |
| Fat | 39g | 60% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 47mg | 16% |
| Sodium | 1941mg | 81% |
| Potassium | 908mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 3922IU | 78% |
| Vitamin C | 14mg | 16% |
| Calcium | 154mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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