Tonjiru is miso soup with pork. Gudakusan means full of ingredients. This soup goes very well with Shiokoji bread.
Pork sparerib (豚バラ肉 / Buta bara-niku)……150g
Potatoes (じゃがいも / Jagaimo)……100g
Daikon (大根 / Daikon)……80g
Burdock root (ごぼう / Gobō)……60g
Carrots (にんじん / Ninjin)……50g
Kon-nyaku (こんにゃく / Kon-nyaku)……100g
Green onion (長ネギ / Naga-negi)……1/2
Abura-ageh (油揚げ / Abura-ageh)……1
Water (水 / Mizu)……3 cups
Konbu (昆布 / Konbu)……1 slice 5cm long
Miso (味噌 / Miso)……50ｇ
White sesame seeds (白ごま / Shiro goma)……To taste
Shichimi tōgarashi (七味唐辛子 / Shichimi tōgarashi)……Pinch
【How to Make】
① Pour the water into a pot, add the konbu and set the pot aside for at least 30 minutes to make stock.
② Cut the pork into bite-size pieces. Skin the potatoes, daikon, and carrots, and then cut them into quarter-rounds about 1cm thick. Give the potatoes a quick rinse in water and let them drain. Use a tawashi (traditional brush made with plant fiber) to wash the dirt off of the burdock root. Use a knife to make burdock root shavings. You can do this by simply cutting the root as if you were using a knife to sharpen a pencil. Rinse the shavings in water and drain. Cut the abura-ageh in half, then cut the halves into strips 1cm wide. Cut the green onion into diagonal slices also about 1cm thick.
③ Cut the kon-nyaku into bite-size pieces. Place the kon-nyaku into a pot with water and bring to a boil. Once the water boils, turn off the heat and strain out the kon-nyaku.
④ Add a small amount of sesame oil to a frying pan and place over medium heat. Add the potatoes, daikon, carrots, and burdock root. Fry until everything softens, then add the pork. Once the pork whitens, add the kon-nyaku and abura-ageh, and continue frying for a couple minutes to let the flavors combine. Add the konbu stock and bring to a boil.
⑤ When the soup comes to a low boil, begin to skim off the foam as it develops and continue boiling for another 7-8 minutes.
⑥ Lastly, add the green onions to the soup, let them soften, then turn off the heat and dissolve in the miso.
⑦ Serve in bowls and garnish to taste with white sesame seeds and shichimi tōgarashi.
Recipe Developed by: Machiko Tateno