+ TONJIRU / miso soup with pork & root vegetables +

TON JIRU

Another of my family’s favorite soup dish and I’m sure it is for a lot of others too!  I always cook a very large amount (maybe double of even triple the recipe) not only because my family always asks for “OKAWARI” (seconds, thirds, and fourths!), it just gets tastier and tastier every time I reheat the pot!  

+ A LITTLE SOMETHING ABOUT JAPAN +

TON JIRU
“TON”=pork, “JIRU”=soup.  It is enjoyed in many variations throughout our country with combinations with other ingredients such as lotus root, potato, burdock root, “KONNYAKU” (devil’s tongue), etc.
“Shun” (good season) of SATO IMO in Japan: September ~ November    

INGREDIENTS:

250gthinly sliced pork belly strips
8 to 10SATO IMO (taro)
1 stalkgreen onion
1 (150g)carrot
5 cm (200g)DAIKON (daikon radish)
2ABURA AGE (deep fried tofu puffs)
2 tspKOMBU DASHI powder
1.5 Lwater
120 to 140gMISO
sesame oil

DIRECTIONS:

  1. Cook SATOIMO over a steamer for about 10 to 15 min., until it gets soft enough to peel off the skin with your hands (let it cool down a little bit before peeling). Cut into 1.5 cm half moons or quarter-rounds.  
  2. Cut pork into bite-size pieces.
  3. Skin DAIKON and carrot with a peeler and cut into 5mm quarter-rounds or half moons.
  4. Cut green onion into 5mm round slices.
  5. Place ABURA AGE in a sieve, pour boiling water to rinse off its oil, pat dry w/paper towel and cut in half length-wise then cut into 1cm short strips.
  6. Heat sesame oil in a pot, stir-fry pork, carrot and DAIKON over high heat.
  7. When the ingredients are well-coated with oil, add water and simmer over medium heat for about 15 to 20 minutes, until the vegetables are tender. (remove any scum!)
  8. Add SATO IMO, ABURA AGE and scallion, cook for another 1 to 2 minutes until SATO IMO gets completely cooked.
  9. Turn off the heat, add miso. (Be careful not to boil after adding miso or you lose its nice aroma!)  Serve plenty in a large bowl!

READY TO COOK ??

You can shop everything you need from below to create the recipe in your kitchen.
You can find the links to the more commonly used, more widely available food ingredients here but if you wish for something organic or more authentic, please refer to “About Ingredients” page.

taro / sato imo 

taro / sato imo 

daikon rasdish

deep fried tofu puffs/ abura-age

powdered seaweed broth/ dashi

miso

sesame oil

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Comment

    • Renata
    • November 8th, 2021

    Thanks for the recipe, I love eating tonjiru in the winter time, I’ll definitely try your version.

    • Thank you for you comment Renata! This recipe is a very typical recipe but do let me know how it turns out♪

    • MIZUHO
    • November 8th, 2021

    今までの私の豚汁は里芋を先に火を通すことをしていませんでした(T_T)
    次回はこのレシピを参考に作ってみます♪
    これから寒い時期の豚汁は日本人にとってごちそうですよね。

    • MIZUHOさん、
      あまり全体に火を通し過ぎないものありますが、単純に里芋の皮を剥く作業が好きで^^;
      冬は取り敢えず豚汁作っておけば間違いない!ですね!!

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