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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Tonjiru (Pork and Gobo) Miso Soup

Monday, August 2nd, 2010
Tonjiru is a soup made with pork and miso which is evident in it's name Ton(pork) and jiru(soup). Sometimes it is also called buta (pig) jiru(soup). It usually has gobo and other vegetables but the choice in vegetables is a personal choice. This soup first started to appear sometime during the Meiji Period (1868-1912). Before the Meiji Period, Japanese people were not accustomed to eating pork.

It's a very comforting soup. It's popular at shrines during Hatsumoude (First visit to a shrine, usually the first few days of January). It's served at the food stands in and around the shrines. Tonjiru, although in the class of miso soups, is somehow a little special. It's not a special occasion soup like osumashi (clear fish broth) but I associate it as being the type of soup that warms your heart and soul.

Ingredients
80-100 grams of thinly sliced pork
5 inches of gobo cut into oblique cuts
2 tablespoons to 2 tbsp +1tsp of miso
2 cups of dashijiru but this isn't necessary. You can use just water since the pork will add a of flavor.
micro greens for garnish (optional)

Directions
1) Cut the gobo into small oblique cuts and soak in water.
2) Cook the gobo for 7-10 minutes. You'll know they are done when they are bendy.
3) Add the miso and dissolve using chopsticks and a ladle and slowly incorporating.
4) Add the pork once slice at a time so it doesn't clump up into a ball. The meat will cook quickly and get tough so turn off the heat immediately after it's no longer pink.
5) Serve into bowls and top with micro greens.

Cut the gobo into small oblique cuts and soak in water.
Tonjiru-Gobo into oblique cuts

Use about 80-100 grams of thinly sliced pork.
Tonjiru-thinly sliced pork

Cook the gobo for 7-10 minutes, turn down the heat and add the miso.
Tonjiru-add miso

Add the pork and turn off the stove immediately. Stir until there's no pink.
Tonjiru-add pork

Garnish with micro greens.
Tonjiru-served

tags: Pork  Gobo  Miso 
I thought fnidnig this would be so arduous but it's a breeze!
— Butterfly, November 29th, 2011
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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