How to make it
5 steps. Take it one step at a time.
Heat sesame oil in a large pot
Heat sesame oil in a large pot over medium heat. Add the thinly sliced pork belly and cook until the color changes.
Add the daikon, carrot, burdock root, shiitake mushrooms, and konjac
Add the daikon, carrot, burdock root, shiitake mushrooms, and konjac to the pot. Sauté for 2-3 minutes until the vegetables are slightly coated in oil.
3 minPour in the dashi stock
Pour in the dashi stock. Bring to a boil, then reduce heat to low. Skim off any foam that rises to the surface. Cover and simmer for 10-15 minutes or until the vegetables are tender.
15 minTurn off the heat
Turn off the heat. Place the miso paste in a ladle and dissolve it into the soup gradually using a whisk or chopsticks. Ensure there are no lumps.
Serve in bowls and garnish
Serve in bowls and garnish with finely chopped green onions.
A little kitchen wisdom
Tonjiru is a soul-warming dish often served in winter. The key is to sauté the pork and vegetables first to develop flavor before adding the stock. Scrub the burdock root well but do not peel it completely, as the skin holds much of the aroma.
