konnichiwa it's Nami from just one cookbook but with another video for you
and today I'm going to share how to make classic Japanese comfort soup called
tonjiru
tonjiru is a miso soup made with pork and hardy root vegetables if you are
watching midnight diner on Netflix you might notice in the intro video that
master is making tonjiru with a pork belly this dish is not commonly served
outside of Japan but you can make it easily at home when I make this soup I
usually serve it with the grilled fish steamed rice & pickle vegetable as a meal
now let me show you how to put it together
sliced pork belly 10 oz (272 g)
pork belly is easier to cut when slightly frozen
take out the pork from the freezer and cut it into 1-inch pieces
gobo (burdock root) 4 oz (100 g)
scrape the gobo skin with the back of your knife
from the end of gobo, make a cross incision about 1 inch deep
rotate as you shave the end of the gobo, like how you sharpen a pencil with a knife
soak the shaved gobo in water to prevent discoloring
discard the dirty water and rinse gobo with running water
taro (satoimo) 8 oz (227 g)
cut off both ends of taro and peel the sides with the knife (or peeler)
cut the taro into ⅓ inch slices and soak in water to remove the sliminess
1 onion 6 oz (170 g)
cut the onion in half lengthwise and cut into thin slices
daikon radish 9 oz (247 g)
peel and cut the daikon half lengthwise
cut in half again (now they are quarters) and cut into ⅛ inch slices
1 carrot
peel and cut the carrot in half lengthwise, and then slice thinly
konnyaku (konjac) 4.5 oz (128 g)
cut the konnyaku into small and thin rectangular pieces
in the meantime, bring a small saucepan of water to a boil
pinch of salt to konnyaku
and rub well with hands. Leave stand for 5 minutes
cook konnyaku for 2-3 minutes and drain the water
1 aburaage (deep fried tofu)
remove excess oil on aburaage with a piece of paper towel
cut in half and thinly slice it
1 negi/long green onion
slice the negi diagonally
1 knob ginger
peel and grate the ginger. you'll need 1 tsp of grated ginger
1 green onion
cut the green onions into thin small rounds which we will use for garnish on top of the miso soup
keep them in the bowl
in a large pot, heat 1 Tbsp sesame oil over medium heat
add the pork belly and stir fry with a spatula
when the pork is no longer pink, add the onion
stir fry and add daikon and carrot slices
when ingredients are coated with oil, add gobo and taro
add konnyaku, aburaage, negi, and dashi
dashi 6 cup (1440 ml)
the dashi should be just enough to cover the ingredients. If not enough, add more dashi (if you have any) or water
stir to mix and close the lid to bring it to boil
when boiling, lower the heat and skim off the scum and fat from the soup
cook, covered with the lid, on simmer until root vegetables are tender, about 10-15 minutes
when an inserted skewer on a tough and thick vegetable pierces through, it's done cooking
add 5 Tbsp miso using a strainer
taste the soup. If it's too salty, add dashi (if you have) or water. If the soup is not enough flavor, add more miso.
i added more miso (1 Tbsp) here
add grated ginger
medium-firm tofu 7 oz (1/2 of standard tofu package)
tear tofu into small pieces and add them
reheat the miso soup on medium-low heat and keep it at a low simmer
miso will lose flavor if boiled
serve in the miso soup bowl, sprinkle green onion, and serve immediately
itadaki masu
thank you so much for watching if you enjoyed this video please give a thumbs
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watching till the end of this video here is the Japanese word of the day konsai
it means root vegetables here are some of the root vegetables in Japanese daikon,
ninjin, gobo, sato imo, jaga imo, konsai have fun using it subscribe if you haven't
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video here on my youtube channel, matane!