How to Make Tonjiru (Pork Miso Soup) That Empties the Pot

By Sudachi · 45 min

Ingredients

Instructions

1. Sear the sliced pork belly in a large, deep pot over medium heat in a single layer, 30 seconds to 1 minute per side, until browned and the fat starts to render. Transfer to a plate.
2. Add the burdock to the pot and fry for about 1 minute in the rendered fat.
3. Add the daikon and carrot and stir-fry for 2 minutes.
4. Add the shiitake, konjac and fried tofu and stir-fry until lightly coated in the pork fat.
5. Pour in the dashi, soy sauce and mirin and stir gently. Bring to a simmer and let it bubble gently for 10 minutes, or until the daikon is softened but still has a little bite.
6. Return the pork to the pot, add the leek and simmer for 5 more minutes.
7. Turn off the heat. Put about half the miso into a strainer, whisk it into the soup, then stir gently and taste. Keep adding miso the same way until it tastes right to you.
8. Stir in the grated ginger and butter.
9. Divide into bowls and top with chopped green onion and shichimi togarashi.

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

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