How To Cook Tonjiru

Tonjiru is a kind of miso soup that people enjoy eating especially on the cold days. Tonjiru literally means pork soup. Sliced pork and lots of root vegetables are in, and it tastes great with miso. It makes a great combination with any of the dishes. Tonjiru is often phrased as the taste of mother’s home cooking that everybody loves. Why not try making Tonjiru and feel the taste of Japanese mom’s cooking!

Ingredients (serve 4)

300g pork, thinly sliced and cut into bite-sized

1 gobo (burdock), sliced

1 sheet Konjac, tear with hands or spoon into bite-sized

1 carrot, sliced

1/3 daikon radish, sliced

1 onion, cut bite-sized


2 tablespoons sesame oil

1 teaspoon garlic, chopped

1 teaspoon ginger, grated

Salt, to taste

1000ml dashi broth

Miso, to taste


  1. Spread 2 tablespoons of sesame oil over the well-heated large pan. Add sliced gobo (burdock) and fry well until it turns to brown.
  2. Put the cooked gobo out from the pan once, and fry 300g of pork over high heat. When the pork is well cooked, add 1 tablespoon of chopped garlic and 1 teaspoon of grated ginger in the oil comes from the pork. Hold 10 seconds. Add gobo and the rest of the vegetables. Cook over medium to high heat until all the ingredients are well cooked.
  3. Add konjac and pour dashi broth. Cook over low to medium heat until it simmers.
  4. Add miso and stir. Start adding miso from a small amount otherwise the soup might be too strong. If you like the stronger taste, add a little bit of salt at this point.

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