Tonjiru Recipe

I absolutely adore this tonjiru recipe because it combines rich, savory flavors with a hearty blend of vegetables and tender pork, making it the ultimate comfort food. Plus, the aroma of miso and dashi simmering together transports me straight to a cozy kitchen in Japan, even when I’m just at home in my own tiny apartment.

What I adore about Tonjiru is how it beautifully balances comfort and nutrition. My recipe melds the richness of pork belly with the heartiness of our friend daikon, plus a few other nutrients, and simmers them in a dashi stock realigned with my miso direction.

This Japanese soup is off the charts in terms of nutrients and my happiness quotient. And with konnyaku as a supporting player, it also delivers in the texture department.

Ingredients

Belly or shoulder of pork: Extremely rich in protein and flavor, these cuts are the foundation of many dishes.

Daikon radish: A low-calorie food that has the flavor of a mild, sweet earthy vegetable.

Carrots contain a lot of fiber and beta-carotene; they bring an innate sweetness to dishes.

Dashi stock: Umami-rich base, elevates the overall taste experience.

Miso paste: Soybeans that have been fermented; it amplifies protein and contributes salty, umami tones.

Konnyaku: Adds a low-calorie, gelatinous texture, and a subtle chewiness.

Green onions: They are gentle with a hint of zest, refreshing and quite aromatic.

Ingredient Quantities

• 1 pound pork belly or shoulder, thinly sliced
• 1 tablespoon vegetable oil
• 1 large daikon radish, peeled and sliced into thin rounds
• 2 large carrots, peeled and sliced
• 4 cups dashi stock
• 2-3 tablespoons miso paste (adjust to taste)
• 1 large onion, thinly sliced
• 1 medium potato, peeled and cubed
• 1 block konnyaku, thinly sliced
• 1 tablespoon sake
• 1 tablespoon soy sauce
• 3 green onions, chopped
• Salt and pepper to taste

Instructions

1. In a large pot, over a medium flame, heat the vegetable oil. Add the sliced pork belly or shoulder and cook until it is browned.

2. Sauté the sliced onion with the pork in the pot until the onion is soft and translucent.

3. Add the daikon radish, carrots, potatoes, and konnyaku, and stir while cooking for about 5 minutes, occasionally mixing things up a bit.

4. When the dashi stock is added, why does the mix show no sign of a simmer? The soup stays too cool for any softening of the vegetables to progress. We need to bring the stock and now-simmering mix to a full boil.

5. In a small bowl, combine the miso paste with a ladleful of the hot soup liquid and stir until smooth. Pour the miso mixture back into the pot, and stir to blend.

6. Mix in the sake and the soy sauce, and let the soup simmer another 5 minutes. Season with salt and pepper to your taste.

7. Sample the soup and add more miso if necessary, dissolving it in the soup liquid before adding.

8. When all the components are fully mixed and cooked together, take the pot off the burner.

9. Spoon the tonjiru into bowls and top with slivered green onions.

10. Enjoy your from-scratch tonjiru served hot.

Equipment Needed

1. Large pot
2. Medium flame burner or stove
3. Wooden spoon or spatula
4. Sharp knife
5. Cutting board
6. Small bowl
7. Ladle
8. Soup bowls
9. Spoon for serving

FAQ

• Q: Can I use a different type of meat for Tonjiru?You can swap out the pork for chicken or beef, but Tonjiru’s traditional recipe uses pork because the broth made with it has a richness that you can’t really achieve with other meats.
• Q: What is dashi stock and can I substitute it?A: Japanese soup stock, called dashi, is usually made from an ingredient combination of kelp and bonito flakes. If you can’t get those ingredients, you can make dashi with chicken broth for a different but still flavorful result.
• Q: How can I make the dish vegetarian?A: For a vegetarian version, replace the pork with tofu and use vegetable stock instead of dashi stock. Ensure your miso paste is vegetarian as well.
• Q: Can I prepare Tonjiru in advance?A: Yes, you can prepare Tonjiru in advance, and refrigerate it for up to 3 days. Reheat it gently, and serve.
• Q: Is it necessary to peel the vegetables?A: The daikon radish, carrots, and potato must be peeled before they are added to the soup. This is essential for achieving the right texture and consistency.
• Q: How do I adjust the spiciness of Tonjiru?A: Traditionally, tonjiru is not a spicy soup. For a kick, you can add a pinch of red pepper flakes or serve it with shichimi togarashi, a Japanese spice mix.
• Q: Can I freeze Tonjiru?A: It’s not recommended to freeze Tonjiru as the texture of the miso and vegetables can change. It’s best enjoyed fresh or refrigerated for a short period.

Substitutions and Variations

For a leaner option, pork belly or shoulder can be replaced with chicken thighs.
For a nuttier flavor, sesame oil can replace vegetable oil.
If you cannot find daikon, you can use turnip in its place.
You can substitute chicken or vegetable broth for dashi stock to give a different base flavor.
Tofu can be used to replace konjac in dishes where a soft texture is desired.

Pro Tips

1. Miso Integration Be sure to dissolve the miso paste in a separate bowl with some hot broth before adding it to the soup. This prevents clumping and ensures a smooth, even distribution of flavor throughout the dish.

2. Pork Preparation For optimal flavor, choose pork with a good marbling of fat, such as pork belly. Thinly slicing the pork helps it brown quickly and enhances the overall depth of the soup.

3. Vegetable Consistency Cut the vegetables into uniform pieces to ensure even cooking. This helps maintain the texture of the soup and ensures each ingredient is perfectly tender.

4. Simmering Technique After bringing the mixture to a boil, reduce the heat and simmer gently. This allows flavors to meld without overcooking or breaking down delicate ingredients.

5. Enhanced Umami Add a piece of kombu (dried seaweed) to the dashi stock while heating. Remove it before adding the other ingredients for an extra layer of umami and depth in the tonjiru.