Tonjiru Recipe

Prepare vegetables

Peel the daikon and carrot. Cut daikon into 5 mm (about 1/4 inch) half-moon slices or short batons; do the same with the carrot so pieces are similar size for even cooking. If using potato, cut into bite-size pieces. Measure and set aside.

Prepare pork and konnyaku

Cut thinly sliced pork belly into 2–3 cm (about 1 inch) bite-sized strips. If using konnyaku, rinse, cut into thin strips or small triangles, and blanch in boiling water for 1 minute to remove odor, then drain.

Mince aromatics

Thinly slice the small onion or green onion (reserve some green part for garnish). If using garlic, mince it finely.

Sauté aromatics and pork

Heat 1 tsp sesame oil in a medium pot over medium heat. Add the pork belly pieces and sauté for 2–3 minutes until they start to render fat and lightly brown. Add the sliced onion (and garlic if using) and cook 1–2 minutes until softened.

Add root vegetables and konnyaku

Add the daikon, carrot (and potato and blanched konnyaku if using) to the pot. Stir to combine with the pork for about 1–2 minutes to coat with rendered fat and aromatics.

Add liquid and simmer

Pour in 6 cups of dashi stock. Add 2 tbsp sake and 1 tbsp mirin if using. Bring to a gentle boil over high heat, then reduce heat to low and skim any foam or scum from the surface. Simmer, partially covered, for 15–20 minutes, or until daikon and carrot are tender when pierced with a fork.

Season and finish with miso

Lower the heat so the pot is no more than gently simmering (never boiling vigorously). In a small bowl, dissolve 4 tbsp miso paste with a ladleful of the hot broth to make a smooth slurry. Stir the miso slurry back into the pot. Add 1 tbsp soy sauce and taste, adjusting seasoning with additional miso or soy sauce if needed. Do not boil after adding miso to preserve its flavor.

Final touches

Heat gently for 1–2 minutes to warm through. Turn off the heat. Sprinkle sliced green onion on top and add a pinch of shichimi or sesame seeds if desired. Serve hot.