Tonjiru (Pork Soup)

Name: Tonjiru (Pork Soup)
Total time: 35 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: pork, 180 g; radish, 150 g; carrots, 80 g; burdock, 60 g; Konjac, 100 g; Japanese Soybean Paste, 45 g; Kelp stock, 900 ml; toasted sesame oil, 10 ml; green onion, 30 g

A Japanese-style soup cooking pork and rootsVegetables, Konjac in doenjang Korean soybean paste broth.

35 min · 3 servings

Tonjiru (Pork Soup) — Reference photo; presentation may differ. Photo: No machine-readable author provided. 小太刀~commonswiki assumed (based on copyright claims). · CC BY-SA 3.0

Ingredients

pork, 180 g radish, 150 g carrots, 80 g burdock, 60 g Konjac, 100 g Japanese Soybean Paste, 45 g Kelp stock, 900 ml toasted sesame oil, 10 ml green onion, 30 g

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Slice radish, carrots, and burdock thinly, and blanch Konjac in boiling water for 2 minutes.
Stir-fry pork in toasted sesame oil for 3 minutes and stir-fry Vegetables for 3 minutes.
Add broth and Konjac, boil for 15 minutes, ensuring the meat reaches at least 63°C at the center.
Pour doenjang Korean soybean paste into the broth, heat over low heat for 3 minutes, and place green onion on top.

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