Tonjiru

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Tonjiru

Soup · Soup · Washoku50 min(Prep 20 min + Cook 30 min) · 450 kcal per serving · 2 servings · Normal

3.0(1)

A culinary expert flips from over-the-top tonjiru to nail the classic, traditional version. Simple but with concentrated vegetable and pork umami — rice will not stand a chance.

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料理研究家リュウジのバズレシピ57 recipes · 760 cooked

Instructions

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  1. Cut the daikon into ~5mm-thick ichou-giri (quarter rounds). The skin can stay on.Uses: Daikon radish~1 minWatch the video from 4:59
  2. Cut the carrot into ~5mm-thick half-moons, similar in size to the daikon.Uses: Carrot~1 minWatch the video from 6:11
  3. Lightly scrub the burdock with a tawashi and slice diagonally (sasagaki shavings work too, but diagonal is faster and keeps more fiber).Uses: Burdock root~2 minWatch the video from 7:19
  4. Rinse the konjac in warm water, lightly tap it with your palm to make holes, and tear into bite-size pieces with a spoon.Uses: Konjac~2 minWatch the video from 10:06
  5. Cut the pork belly into 3-4cm pieces. Sizing all the ingredients similarly gives a uniform bite.Uses: Pork belly~1 minWatch the video from 11:00
  6. Halve the long scallion lengthwise and slice diagonally.Uses: Long scallion~1 minWatch the video from 12:00
  7. In a frying pan with no oil, lay the pork belly out without overlapping, and cook over medium heat to render the fat.Uses: Pork belly~2 minWatch the video from 13:13
  8. Add the burdock and stir-fry. Once aromatic, add daikon, carrot, and konjac, and toss until they're coated in the fat.Uses: Daikon radish, Carrot, Burdock root, Konjac~3 minWatch the video from 15:04
  9. Add water, hondashi, and Hondashi Kombu Dashi. Bring to a boil over high heat, drop to low-medium, place a drop-lid (otoshibuta), and simmer 20 minutes.Uses: Water, Hondashi, Hondashi Kombu Dashi~25 minWatch the video from 17:56
  10. Once everything is tender, dissolve in the white miso while stirring, finish with the long scallion, and stir briefly.Uses: White miso, Long scallion~2 minWatch the video from 21:30
  11. Serve while still hot.Uses: Shichimi togarashi~1 minWatch the video from 24:08

Tips

  1. 1

    ごぼうから炒めることで香りが引き立つ

  2. 2

    具材の大きさを揃えることで煮込み時間が均一になり、一体感が生まれる

  3. 3

    豚バラから出る油を使うことで、さっぱりとした味わいに

  4. 4

    白味噌を使うことで、まろやかな風味になる

Reviews

3.0(1)

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