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How to Make Tonjiru (Recipe) 豚汁の作り方 (レシピ)

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Tonjiru is a savory miso soup with pork and root vegetables. Packed with an excellent source of vitamins, it’s absolutely nourishing and soul-fulfilling!

RECIPE starts ▶ 00:43

PRINT RECIPE ▶ http://bit.ly/Tonjiru

INGREDIENTS (Please check the website for detailed info)

* For Soup Ingredients
10 oz sliced pork belly (272 g; Use at least ½ lb or 227 g of pork belly)
4 oz gobo (burdock root) (½ length, 100 g)
8 oz Taro (Satoimo) (3 pieces, 227 g)
1 onion (6 oz, 170 g)
9 oz daikon radish (2 inches, 247 g)
4 oz carrot (4 inches, 123 g)
½ block konnyaku (konjac) (4.5 oz, 128 g)
¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (for cleaning Konnyaku)
1 Negi (long green onion)
1 piece aburaage (deep-fried tofu pouch)
1 knob ginger (Need 1 tsp grated)
7 oz medium-firm tofu (½ of one package; cut into ½" cubes)

* For Making Soup
1 Tbsp sesame oil (roasted)
6 cups dashi (click to learn more about this soup stock) (1440 ml)
6 Tbsp miso (Each miso brands/types taste differently, so please adjust the amount according to your miso)

* For Garnish
1 green onion/scallion
Shichimi Togarashi (Japanese seven spice) (If you like to make it a bit spicy)

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/Tonjiru

#tonjiru #misosoup #midnightdiner #justonecookbook


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