Tonjiru

If you love miso you will love this even better, it’s like a loaded version of miso soup -with thinly sliced pork, tofu, mushrooms and vegetable it has everything sorted for you. Tonjiru (豚汁,とんじる?) or Butajiru (豚汁,ぶたじる?) is what they call this in Japan and it came from the Chinese character (豚) which means pig, it can be pronounced as “buta” or as “ton” in Japanese hence the name. Butajiru name is more popular in Western Japan and Hokkaidō, while tonjiru is popular on the East.


Apart from the key ingredients I mentioned above this soup dish can also contain any or all of the following burdock root, konjac, seaweed, aburaage and root crops such as taro and/or sweet potatoes. I can’t get enough of this dish especially now that is cold and wet here in Auckland, it is the perfect comfort meal.

Tonjiru
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
  • 6 cups dashi
  • 5 tbsp miso
  • 300 g thinly sliced pork belly
  • 1 block tofu, cubed
  • 1 carrot, sliced
  • 2 cups sliced Napa cabbage
  • 6 pcs dried shiitake mushrooms
  • 1 stalk spring onion, thinly sliced
  • half of a small daikon, sliced
  • 1 onion, thinly sliced
  • oil
Instructions
  1. In a soup pot add oil them on high heat cook the pork until light brown in colour.
  2. Push pork aside then add and sauté the onions.
  3. Add the daikon, carrots and mushroom. Pour the dashi then bring it to a boil. Simmer for 15 minutes in low heat.
  4. Add the miso, mix it well and make sure it is totally dissolved.
  5. Add the tofu, Napa cabbage and spring onions, let it simmer for 5 more minutes and do not let it boil. Gently stir to mix.
  6. Remove from heat and serve on individual bowls.

 


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1 Response

  1. suituapui says:

    Mi girl would love this, she enjoys Japanese…and Korean. I prefer our own local noodles.

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