Tonjiru (Pork miso soup)
Tonjiru (Pork miso soup)

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, tonjiru (pork miso soup). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Find The Best Deals On Miso Soup Pork And Save Money. Tonjiru (豚汁), literally meaning "pork (ton) soup (jiru)", is basically miso soup featuring pork and root vegetables. Some people call it Butajiru (豚汁) too, just another way to read the same kanji character. It may be a cold-weather staple, but I do enjoy the soup year-round.

Tonjiru (Pork miso soup) is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Tonjiru (Pork miso soup) is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook tonjiru (pork miso soup) using 11 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Tonjiru (Pork miso soup):
  1. Get 200 g thinly sliced pork belly
  2. Prepare 200 g daikon radish
  3. Prepare 100 g carrot
  4. Get 150 g burdock root
  5. Prepare 150 g konnyaku
  6. Take 1 spring onion
  7. Make ready 120 ml dashi stock
  8. Get 100 g miso
  9. Prepare 2 teaspoon soy sauce
  10. Prepare Thinly sliced green onion (garnish)
  11. Get 7 spice chili power (optional)

It's very very common within Japanese home cooking, my mum probably made a lot more Tonjiru Miso Soup than ordinary Miso Soup when I was growing up. This dish is great to make in a big batch and feed your family something delicious and nutritious. Tonjiru or Butajiru (豚汁,とん汁,とんじる) — both literally mean pig/pork soup — is a Japanese soup made with pork and vegetables, flavoured with miso. Compared to normal miso soup, tonjiru tend to be more substantial, with a larger quantity and variety of ingredients added to the soup.

Steps to make Tonjiru (Pork miso soup):
  1. Peel the dikon radish and carrot.
  2. Cut the dikon radish and carrot into quarters lengthwise and then cut into thin slices.
  3. Wash the burdock root well, then scrape the skin with the back of a knife. Don’t peel the burdock too much as the part just under the skin contains a lot of nutrients and flavor.
  4. Make several long shallow cuts lengthwise all the way around the burdock root.
  5. Shave the burdock root into small strips over cold water and soak them for about 5 minutes to remove bitterness, then drain.
  6. Cut spring onion into 2 cm long pieces.
  7. Cut the konnyaku into thin short strips.
  8. Cut the pork belly into 3 cm thick slices.
  9. Heat the pan over medium-high heat, place vegetable oil and then add the pork and sauté well.
  10. Add the dikon, carrot, burdock root, spring onion and konnyaku and stir-fry.
  11. Once the fat from the pork is evenly coating the vegetables, add the dashi stock and simmer, skimming occasionally.
  12. Once the vegetables become tender, add the miso by dissolving it in a miso strainer or a ladle with some of the soup until no lumps remain.
  13. Add a 1 teaspoon of soy sauce.
  14. Serve the miso soup in a bowl, and then sprinkle thinly sliced green onion and seven spice chili powder (shichimi tougarashi) according to your preference.

Tonjiru or Butajiru (豚汁,とん汁,とんじる) — both literally mean pig/pork soup — is a Japanese soup made with pork and vegetables, flavoured with miso. Compared to normal miso soup, tonjiru tend to be more substantial, with a larger quantity and variety of ingredients added to the soup. Tonjiru (or Butajiru) is a kind of Miso Soup with pork and a lot of root vegetables such as Gobo (burdock root) and carrot. Even though it is a Miso soup, Tonjiru tastes very different from ordinary Miso Soup. Tonjiru has a distinct pork flavor and strong taste from Gobo.

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