This is Kojimaponsuke's legendary tonjiru recipe with over 9,000 cooksnaps! The secret steam-frying technique takes the umami to a whole new level — you've gotta try it! ♪
Ingredients
4 servings- Pork belly300g
- Burdock root (gobo)1
- Garlic1 clove
- Fresh ginger1 piece
- Onion1
- Carrot1
- Daikon radish1/3
- Konnyaku (konjac cake)1 slice
- Vegetable oil2 tbsp
- ★Japanese dashi stock powder2 tsp
- ★Cooking sake150ml
- ★Mirin2 tbsp
- ★Waterenough to just cover (approx. 500ml)
- ★Misoabout 2 tbsp
Directions
45 min- 1
Cut 1 burdock root (gobo) into diagonal slices about 5mm thick, then scrub off the dirt using a piece of aluminum foil.
- 2
Heat a pot, add 2 tbsp of vegetable oil, and slowly sauté the burdock root until it develops a nice golden-brown color.
- 3
Remove the burdock root from the pot. Cut 300g of pork belly into braised-pork-sized chunks, add to the pot, and brown on all sides.
- 4
Once browned, use paper towels to blot away about 80% of the fat from the pot.
- 5
Mince 1 clove of garlic and 1 piece of fresh ginger, then sauté until golden.
- 6
Cut 1 onion into wedges, cut 1 carrot into 1cm half-moon slices, and cut 1/3 of a daikon radish into 1cm quarter-round pieces. Add them all to the pot.
- 7
Return the burdock root to the pot. Tear 1 slice of konnyaku (konjac cake) into pieces by hand, blanch briefly in boiling water, then add to the pot.
- 8
Mix everything well so the vegetables are evenly coated with the oil.
- 9
Add 2 tsp of ★Japanese dashi stock powder and stir-fry briefly so the seasoning is absorbed into the ingredients.
- 10
Add 150ml of ★cooking sake and 2 tbsp of ★mirin, then stir until the moisture is evenly distributed.
- 11
Reduce the heat, cover with a lid, and steam-fry the ingredients. Check every 3–5 minutes to prevent burning.
- 12
After steaming for about 20 minutes, once the vegetables are tender and softened, add ★water until just covered (approx. 500ml as a guide).
- 13
Bring to a boil, then remove from heat and dissolve about 2 tbsp of ★miso.
- 14
Adjust the amount of miso to your taste, stir everything well, and it's ready to serve.
Tips
Making sure to brown the burdock root and pork belly well enhances the umami flavor. Also, steam-frying rather than simmering helps bring out the depth of the soup.
Nutrition
Per serving- Calories245 kcal
- Protein9.5 g
- Fat15.5 g
- Carbs14.5 g
- Sodium1.2 g
This is Kojimaponsuke's legendary tonjiru recipe with over 9,000 cooksnaps! The secret steam-frying technique takes the umami to a whole new level — you've gotta try it! ♪
Ingredients
4 servings- Pork belly300g
- Burdock root (gobo)1
- Garlic1 clove
- Fresh ginger1 piece
- Onion1
- Carrot1
- Daikon radish1/3
- Konnyaku (konjac cake)1 slice
- Vegetable oil2 tbsp
- ★Japanese dashi stock powder2 tsp
- ★Cooking sake150ml
- ★Mirin2 tbsp
- ★Waterenough to just cover (approx. 500ml)
- ★Misoabout 2 tbsp
Directions
45 min- 1
Cut 1 burdock root (gobo) into diagonal slices about 5mm thick, then scrub off the dirt using a piece of aluminum foil.
- 2
Heat a pot, add 2 tbsp of vegetable oil, and slowly sauté the burdock root until it develops a nice golden-brown color.
- 3
Remove the burdock root from the pot. Cut 300g of pork belly into braised-pork-sized chunks, add to the pot, and brown on all sides.
- 4
Once browned, use paper towels to blot away about 80% of the fat from the pot.
- 5
Mince 1 clove of garlic and 1 piece of fresh ginger, then sauté until golden.
- 6
Cut 1 onion into wedges, cut 1 carrot into 1cm half-moon slices, and cut 1/3 of a daikon radish into 1cm quarter-round pieces. Add them all to the pot.
- 7
Return the burdock root to the pot. Tear 1 slice of konnyaku (konjac cake) into pieces by hand, blanch briefly in boiling water, then add to the pot.
- 8
Mix everything well so the vegetables are evenly coated with the oil.
- 9
Add 2 tsp of ★Japanese dashi stock powder and stir-fry briefly so the seasoning is absorbed into the ingredients.
- 10
Add 150ml of ★cooking sake and 2 tbsp of ★mirin, then stir until the moisture is evenly distributed.
- 11
Reduce the heat, cover with a lid, and steam-fry the ingredients. Check every 3–5 minutes to prevent burning.
- 12
After steaming for about 20 minutes, once the vegetables are tender and softened, add ★water until just covered (approx. 500ml as a guide).
- 13
Bring to a boil, then remove from heat and dissolve about 2 tbsp of ★miso.
- 14
Adjust the amount of miso to your taste, stir everything well, and it's ready to serve.
Nutrition
Per serving- Calories245 kcal
- Protein9.5 g
- Fat15.5 g
- Carbs14.5 g
- Sodium1.2 g
Tips
Making sure to brown the burdock root and pork belly well enhances the umami flavor. Also, steam-frying rather than simmering helps bring out the depth of the soup.