Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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Virtual Class Schedule

In-person Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Feb 14(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Feb 16(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Feb 28(Tue) 10:00-12:30

    Any in-person class available

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Mar 2(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Mar 9(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Mar 10(Fri) 10:00-12:30

    Ramen & Gyoza

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Tonjiru (Pork Miso Soup)

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Tonjiru (豚汁) is one of the comfort food here in Japan. TON means “Pork” and JIRU (shiru) means “Soup”. This soup has a rich and mild flavor from pork and lots of vegetables. Since it requires lots of ingredients, we don’t make as often as miso soup at home but eat at the outdoor events or you can buy TONJIRU easily at bento specialty shops. 

Ingredients(2 to 3 servings):

80g Pork belly *thinly sliced
1/3 size Burdock
1/4 size Carrot
1/2 size Sweet potato
1/3 size Spring onion
1/8 block Konnyaku
1 block (15g) Ginger
1 Tbsp (15ml) Canola oil

2.5 cup (500ml) Dashi
3 Tbsp (45ml) Miso
1 tsp (5ml) Mirin
Shichimi togarashi, to your taste

Directions :

1. Peel burdock and cut into pieces.
2. Peel the burdock and cut into small pieces. Then, soak in water for a while to remove the scum.
3. Peel carrots and slice into thin strips of easy-to-eat size.
4. Cut konnyaku into thin slices of easy-to-eat size.
5. Thinly slice sweet potatoes into half-moon shapes.
6. Slice the spring onion into thin rounds.
7. Scrape the skin off the ginger. Then, finely chop the ginger.
8. Place the pan over medium heat and add the oil. Then, add minced ginger while it is still hot and wait for the aroma to develop.
9. Add thinly sliced pork and cook well.
10. Add the cut vegetables except spring onion and sautee well until the oil is well distributed.
11. Pour the Dashi into the pot and bring to a boil. Then, remove scum and reduce heat to low.
12. Add miso and dissolve well.
13. After simmering for 15 minutes, add the green onions.
14. Season to taste with mirin.
15. Turn off the heat and serve into bowl.
* Sprinkle with shichimi togarashi (seven spice) to taste.

YUCa’s Tips :

1. Cut ingredients into various shapes and sizes.
2. As with regular miso soup, do not overboil.
3. Add green onions at the end to keep them crunchy.

Memo :
1. Are you looking for Japanese kitchenwares and cooking tools? Please visit our online store!
2. Would you like to cook many more recipes? Download Free recipe app from here! “Recipe by YJC

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