When the weather gets cold, every Japanese person starts craving this! A bowl of Tonjiru with white rice is all you need to satisfy your stomach and your soul. Serve it piping hot, and if you like a little kick, top it with some shichimi togarashi (seven-spice chili). I always make a huge pot so I can enjoy it the next day too. Tonjiru actually tastes even better the second day once all the flavors...
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Prepare all the vegetables by peeling and cutting them into bite-sized pieces. Slice the pork into thin strips.
Heat a pot with a little oil and sauté the pork until it starts to brown.
Add the vegetables (daikon, carrot, burdock root, taro roots, and leek) to the pot and sauté them together with the pork for a few minutes.
Add the dashi stock to the pot and bring it to a boil. Tear open a dashi packet directly into the pot if using this method.
Reduce the heat and simmer until the vegetables are tender, about 20 minutes.
Add the konjac and tofu to the pot and simmer for another 5 minutes.
Turn off the heat and dissolve the miso into the soup. Stir well to combine.
Serve the Tonjiru piping hot, optionally topped with shichimi togarashi for a spicy kick.
Tonjiru tastes even better the next day as the flavors deepen. Make a large pot to enjoy leftovers.
Feel free to use your favorite type of dashi for this recipe to customize the flavor.
Sautéing the ingredients before adding the stock enhances the overall taste of the soup.
Can I use a different type of meat for Tonjiru?
Yes, while pork is traditional, you can substitute it with chicken or beef if preferred.
What is the best type of miso for Tonjiru?
You can use any type of miso, but red miso or a blend of red and white miso works best for a rich flavor.
How do I store leftover Tonjiru?
Store leftover Tonjiru in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Can I make Tonjiru vegetarian?
Yes, omit the pork and use a vegetarian dashi stock for a vegetarian version of Tonjiru.
What is shichimi togarashi, and where can I find it?
Shichimi togarashi is a Japanese seven-spice chili blend. You can find it at Asian grocery stores or online.
Hi, I'm Yukumi, a home cook from Japan sharing easy, everyday recipes rooted in Japanese fermentation culture. Koji, miso, amazake, and other fermented staples are at the heart of Japanese cooking — full of deep umami, natural nutrients, and centuries of tradition. My recipes make these ingredients simple and approachable, whether you're new to fermentation or looking to bring more Japanese flavors into your kitchen. Here you'll find recipes for gut-friendly miso soups, koji marinades, fermented seasonings, and more — all designed for a natural, balanced way of eating.
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