How to Make Tonjiru

By Sudachi · 45 min

Ingredients

Instructions

1. Heat a large deep pot over medium heat, lay the 200 g pork belly slices in one layer and sear each side 30 seconds to one minute, until browned and the fat starts to render.
2. Move the pork to a plate. Fry the 75 g burdock in the rendered fat for about one minute.
3. Add the 300 g daikon and 150 g carrot and stir-fry for 2 minutes.
4. Add the 50 g shiitake, 400 g konjac and 60 g fried tofu pouch and stir-fry until everything is lightly coated in the fat.
5. Pour in the 1500 ml dashi, ½ tbsp soy sauce and ½ tbsp mirin, stir gently, bring to a simmer and bubble gently for 10 minutes, or until the daikon is softened but still has a slight bite.
6. Return the pork to the pot, add the 50 g leek and simmer for 5 more minutes.
7. Turn off the heat. Dissolve the miso in a ladle of broth, half at a time, stirring it in gradually. Taste as you go and add miso until it suits you (6-7 tbsp in total).
8. Stir in ½ tbsp grated ginger and ½ tbsp unsalted butter. Ladle into bowls, top with chopped green onions and shichimi togarashi.

Summarized from Sudachi's video. Watch it for the details.

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