Tonjiru pork soup Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Tonjiru pork soup Also known as Tonjiru.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Tonjiru

Tonjiru is a typical dish of Japanese cuisine that has as its main ingredient pork. It is a quite popular soup in Japan, being a very appreciated option during the cold winter days.

The dish consists of a boiled soup, made with pieces of pork, vegetables and pasta. The pork is cooked until it becomes soft and juicy, giving a unique taste to the soup. The most commonly used vegetables are potatoes, carrots, onions, nabo and daikon, which are cut into small pieces to facilitate consumption.

In addition, Tonjiru can also be enriched with other ingredients, such as mushrooms, tofu and wakame algae, which brings even more flavor and texture to the soup. The paste used is udon, a type of thicker and softer Japanese pasta that fits perfectly with Tonjiru’s boiled bouillon.

One of the most striking features of Tonjiru is its sweet taste, due to the use of ingredients such as mascavo sugar, miso (soy pasta) and saquet. These ingredients, in addition to giving a sweet touch to the soup, also bring health benefits as they are rich in nutrients and antioxidants.

For being a rather nutritious and comforting dish, Tonjiru is highly appreciated by the Japanese, who consider it a homemade food, made with a lot of affection and love.

In short, Tonjiru is a pork soup with vegetables and pasta, which stands out for its sweet taste and its versatility. It is a dish that warms the body and soul, being an excellent option for the cooler days or for those who want to experience a bit of the Japanese gastronomic culture.

Origin and history of Tonjiru Sopa de porco

Tonjiru is a typical pork soup of Japanese cuisine. The word "tonjiru" comes from the Japanese "ton" meaning pork and "jiru" meaning soup. The origin of this dish dates back to the Edo period (1603-1868), when samurai needed a nutritious and tasty soup to stay strong during battles.

Despite being a popular dish among samurai, tonjiru became a common meal in Japan during World War II, when pork was more affordable than other meats. Over time, the soup gained different variations and ingredients, but the base remains pork, vegetables and miso (fermented soybeans).

Today, tonjiru is considered a home-made and comforting dish in Japan, served mostly during the winter.It is a complete meal, rich in nutrients and flavour, which reflects the country’s culinary culture and tradition.

About the recipe

Name of the plate: Tonjiru pork soup
Name of the dish in English: Tonjiru pork soup
Name of the plate in Japanese: 豚汁
Name of the Romanian dish: Tonjiru

Information about preparation

Time to prepare: 25 minutes
Time of Cooking: 20 minutes
Difficulty: MEDIUM
It suits: 1 people
Occasions: Soup, winter and autumn

Ingredients – Ingredients

Check out the necessary and optional ingredients Tonjiru pork soupIt makes sense to improvise

1 kg of pork stomach
and 2 carrots
Three onions
2 Japanese potatoes (Satoimo)
1 Japanese rabbit (Daikon)
1 cup of Yam Konnyaku
2 roots of Gobo (Japanese strawberry)
6 Shitake mushrooms
1 liter of Dashi Stock
2 tablespoons of miso pasta
Yuzu Kosho (optional)

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Tonjiru pork soup. Follow the instructions below in the preparation mode or step by step.

Preparation mode:

Prepare the root of Gobo bardana:

Cook the Gobo barley root and the Satoimo Japanese potatoes first, cutting them into small pieces and boiling in boiling water for about 5 minutes before draining.

Cooking the pork:

Cut the pork into thin strips and soak in a large pot and foam with a little cooking oil until it’s almost cooked.

Prepare the vegetables:

- Cut the potatoes, carrots, Japanese daikon raspberries, Yam Konnyaku cake and shiitake mushrooms into small pieces and add to the pot. It is also possible to add the gobou at this time and float everything together.

Prepare the heat:

- In a separate pot, prepare Dashi bouillon, adding enough hot water to create the soup to a Dashi powder package. Then pour Dashi bouillon into the pot with pork and vegetables and let it boil.

Combine the ingredients:

- Let the pork and vegetables cook in Dashi bouillon on low fire for about 10 minutes, or until the vegetables are soft. Add a few tablespoons of miso pasta before serving in bowl and decorate with sliced onion.

Tips: