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Tonjiru
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1
Cut the daikon into ~5mm-thick ichou-giri (quarter rounds). The skin can stay on.
Ingredients for this step
Daikon radish
300g
4:59
~1 min
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4 tips
1
ごぼうから炒めることで香りが引き立つ
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
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
白味噌を使うことで、まろやかな風味になる
1
Cut the daikon into ~5mm-thick ichou-giri (quarter rounds). The skin can stay on.
Daikon radish 300g
4:59
~1 min
2
Cut the carrot into ~5mm-thick half-moons, similar in size to the daikon.
6:11
~1 min
3
Lightly scrub the burdock with a tawashi and slice diagonally (sasagaki shavings work too, but diagonal is faster and keeps more fiber).
7:19
~2 min
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.
10:06
~2 min
5
Cut the pork belly into 3-4cm pieces. Sizing all the ingredients similarly gives a uniform bite.
11:00
~1 min
6
Halve the long scallion lengthwise and slice diagonally.
12:00
~1 min
7
In a frying pan with no oil, lay the pork belly out without overlapping, and cook over medium heat to render the fat.
13:13
~2 min
8
Add the burdock and stir-fry. Once aromatic, add daikon, carrot, and konjac, and toss until they're coated in the fat.
15:04
~3 min
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.
17:56
~25 min
10
Once everything is tender, dissolve in the white miso while stirring, finish with the long scallion, and stir briefly.
21:30
~2 min
11
Serve while still hot.
24:08
~1 min
1
Step 1
Cut the daikon into ~5mm-thick ichou-giri (quarter rounds). The skin can stay on.
Daikon radish
300g
2
Step 2
Cut the carrot into ~5mm-thick half-moons, similar in size to the daikon.
Carrot
1 (~160g)
3
Step 3
Lightly scrub the burdock with a tawashi and slice diagonally (sasagaki shavings work too, but diagonal is faster and keeps more fiber).
Burdock root
160g
4
Step 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.
Konjac
1 block (120g)
5
Step 5
Cut the pork belly into 3-4cm pieces. Sizing all the ingredients similarly gives a uniform bite.
Pork belly
280g
6
Step 6
Halve the long scallion lengthwise and slice diagonally.
Long scallion
80g
7
Step 7
In a frying pan with no oil, lay the pork belly out without overlapping, and cook over medium heat to render the fat.
Pork belly
280g
8
Step 8
Add the burdock and stir-fry. Once aromatic, add daikon, carrot, and konjac, and toss until they're coated in the fat.
Daikon radish
300g
Carrot
1 (~160g)
Burdock root
160g
Konjac
1 block (120g)
9
Step 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.
Water
650cc
Hondashi
1 tsp
Hondashi Kombu Dashi
1 tsp
10
Step 10
Once everything is tender, dissolve in the white miso while stirring, finish with the long scallion, and stir briefly.
White miso
3.5 tbsp
Long scallion
80g
11
Step 11
Serve while still hot.
Shichimi togarashi
to taste
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