Tonjiru
Greg Dunmore
Tonjiru is one of Japan’s great comfort foods—a hearty miso soup filled with pork and seasonal vegetables that feels nourishing and satisfying any time of year. The name simply means "pork soup" (ton = pork, jiru = soup), but the result is far greater than the sum of its parts.
Many people were introduced to tonjiru through the beloved TV series Midnight Diner: Tokyo Stories, where it was one of the signature dishes served by the quiet chef at the center of the show. I was reminded of just how special it can be when my friend Tada made a big pot at a recent mochi party. Rich, savory, and deeply comforting, it was exactly the kind of meal that brings people together.
For this version, I like to use our Quick Dashi, whose shiitake-forward flavor adds extra depth and earthiness to the broth.
Note: You can also use a white miso made with barley for a heartier, more robust flavor. Whichever miso you choose, look for one without added sugar or sweeteners.
Ingredients
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2 teaspoons Wadaman Organic White Sesame Oil
- 5 ounces pork belly, sliced thin like bacon and then cut into 1 inch pieces
- ½ teaspoon salt
- 1 tablespoon garlic, thinly sliced
- 1 teaspoon ginger, minced
- 1 cup onion, sliced
- 1 cup carrot, oblique cut
- 1 cup daikon, quartered, then sliced half inch thick
- 2 cups Napa cabbage, Sliced ½ inch thick
- 1 cup Shimeji mushrooms
- ½ teaspoon salt
- ¼ cup sake
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4 cups Quick Dashi
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2 tablespoons Yamaki Jozo Barley Miso, Organic
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Directions
- In a medium pot, heat the sesame oil over medium-high flame until it just begins to smoke, then add the pork and salt. Let the pork stick to the bottom for a minute before stirring. You will notice the pork is releasing its liquid, which will start to evaporate in 2 to 3 minutes.
- Once the pork's liquid has evaporated and it has started to fry in its own fat, stir and add the garlic and ginger. Reduce the heat to medium and stir for about one minute before adding the onion and carrot. Now cook the onion and carrot, stirring frequently, until they start to soften, about 2 to 3 minutes.
- Add the cabbage, mushrooms and salt and stir occasionally until they are about halfway cooked, then add the sake and return the heat to medium high. When the sake has reduced by half, add the dashi. Bring to a simmer and cook for ten minutes, then turn off heat to add the miso. Check seasoning and serve immediately, or cool to reserve for later.