Tonjiru
also called 豚汁 · tonjiru · tonjiru · butajiru · buta jiru · ぶた汁 · pork miso soup · pork and root vegetable soup
- Japanese Home Cooking
- serves 4
- recipe says 30 min
- Soups
Three ways to read this recipe
The table
| 7 oz(200 g; thin-sliced, cut into bite-sized pieces)pork belly | fry until the fat runs clear | fry 3 min | simmer 15 min, skimming | whisk in off the boil | scatter over |
| 1 Tbs(15 mL)toasted sesame oil | |||||
| 7 oz(200 g; quartered lengthways and sliced 1/4 inch)daikon | |||||
| 1(halved and sliced thin)carrot | |||||
| 2 oz(60 g; shaved and soaked 5 min in water)burdock root | |||||
| 5 oz(150 g; torn into pieces, not cut)konnyaku | |||||
| 4 cups(950 mL; or 4 cups water and 2 tsp dashi granules)dashi | |||||
| 3 1/2 Tbs(65 g; or half red and half white)awase miso | |||||
| 2(sliced thin on the bias)scallions | |||||
| 1/4 tspshichimi togarashi | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.
Pans and tools
1fry until the fat runs clear
2fry 3 min
goes in with what step 1 made
3simmer 15 min, skimming
goes in with what step 2 made
4whisk in off the boil
goes in with what step 3 made
5scatter over
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 22 min2 of 5 steps give no time
- Needs you
- about 7 min
- If you get it wrong
- Forgiving — it will not take a boil after the miso goes in, which turns it flat and faintly gritty for good
fry until the fat runs clear
4 minneeds youfrom the start
fry 3 min
3 minneeds you4 min in
simmer 15 min, skimming
15 minwalk away7 min in
whisk in off the boil
not timed22 min in
scatter over
not timed22 min in
- needs you
- you can walk away
- never timed
You'll need heavy pot
Goes with
See how it is written
>> title: Tonjiru
>> category: Soups
>> tags: japanese, pork, miso, root vegetables, soup, winter
>> counters: Japanese Home Cooking
>> aka: 豚汁, tonjiru, tonjiru, butajiru, buta jiru, ぶた汁, pork miso soup, pork and root vegetable soup
>> pairs-with: dashi, gohan
>> servings: 4
>> time: 30 min
>> slack: forgiving — it will not take a boil after the miso goes in, which turns it flat and faintly gritty for good
>> step: fry until the fat runs clear
Fry @pork belly{7%oz}(200 g; thin-sliced, cut into bite-sized pieces) in @toasted sesame oil{1%Tbs}(15 mL) in a #heavy pot{} ~fry{4%min}, until the fat has run clear and the edges have caught.
>> step: fry 3 min
Fry @daikon{7%oz}(200 g; quartered lengthways and sliced 1/4 inch), @carrot{1}(halved and sliced thin), @burdock root{2%oz}(60 g; shaved and soaked 5 min in water), and @konnyaku{5%oz}(150 g; torn into pieces, not cut) with @&(~1)pork{} ~fry{3%min}.
>> step: simmer 15 min, skimming
Pour @dashi{4%cups}(950 mL; or 4 cups water and 2 tsp dashi granules) over @&(~1)pork and vegetables{} and ~simmer{15%min}, lifting the grey foam off the surface in the first few minutes, until the daikon gives to a chopstick.
>> step: whisk in off the boil
Whisk @awase miso{3 1/2%Tbs}(65 g; or half red and half white) into @&(~1)soup{} through a ladle held in the pot, with the heat off.
>> step: scatter over
Scatter @scallions{2}(sliced thin on the bias) and @shichimi togarashi{1/4%tsp} over @&(~1)tonjiru{}.