Serves 4 people
200 g pork belly (sliced for shabu-shabu)
½ block konnyaku jelly (sliced and rinsed)
1 onion (peeled and sliced)
1 carrot (peeled and sliced)
½ daikon (peeled, halved lengthwise, and sliced)
½ burdock root (gobo) (peeled and sliced thinly, and soaked in cold water)
4 pieces kitsune fried tofu puff (sliced)
1.2 L dashi stock
4-6 tbsp miso paste (to taste)
1 tbsp sesame oil
chopped spring onions (to garnish)

Recipe Courtesy of
Sarah Huang Benjamin

Tonjiru

This warming, comforting soup is a classic Japanese dish, with the perfect blend of flavours and textures.

Difficulty: Easy

Preparation: 15 min
Cook: 30 min
Clean up: 15 min

Steps: 1 steps
11 Ingredients

Difficulty: Easy
Steps: 1 steps
11 Ingredients

Preparation: 15 min
Cook: 30 min
Clean up: 15 min

Instructions

Add ingredients and simmer soup
- Heat up the sesame oil in a large pot over medium heat.
- Saute the pork belly until cooked, then add the onion.
- Add the carrot, daikon and burdock root. Pour in the dashi stock.
- Add the kitsune tofu puff and konnyaku jelly and bring to a boil.
- Turn down to a simmer and cook for 20-25 minutes. Stir in the miso paste thoroughly.

Plate and Serve!

Serve topped with spring onions.

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Name: Tonjiru
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H30M0S
Total time: P0Y0M0D0H45M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 200 g pork belly (sliced for shabu-shabu); ½ block konnyaku jelly (sliced and rinsed); 1 onion (peeled and sliced); 1 carrot (peeled and sliced); ½ daikon (peeled, halved lengthwise, and sliced); ½ burdock root (gobo) (peeled and sliced thinly, and soaked in cold water); 4 pieces kitsune fried tofu puff (sliced); 1.2 L dashi stock; 4-6 tbsp miso paste (to taste); 1 tbsp sesame oil; chopped spring onions (to garnish)