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Tonjiru or Butajiru (豚汁, ぶた汁) / Japanese Cooking

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Introduce Japanese Cooking "Tonjiru or Butajiru (豚汁, ぶた汁)", both literally mean pig/pork soup.
"Tonjiru" is a Japanese soup made with pork and vegetables, flavoured with miso.
Compared to normal miso soup, tonjiru or butajiru tend to be more substantial, with a larger quantity and variety of ingredients added to the soup.

As common ingredients, Tonjiru or Butajiru is usually made by stewing thinly sliced pieces of pork, alongside vegetables, in dashi stock, and flavoured by dissolving miso.
Mildly degreased (not crispy) bacon can be used in place of pork.
Common additional ingredients include gobo, konjac, seaweed, spring onions, daikon radish, carrot, tofu including fried tofu (aburaage), tubers such as potatoes, taro or sweet potato, and mushrooms such as shiitake and shimeji.


Tonjiru / Image

The name butajiru is said to be dominant in Western Japan and Hokkaidō, while the name tonjiru is said to be more common in Eastern Japan.
Please enjoy YouTube Video regarding "How To Make Tonjiru".

How To Make Tonjiru (Japanese Pork & Vegetable Miso Soup) by YouTube

A version of the dish, containing sweet potatoes, as served to skiiers in the ski resorts of Niigata Prefecture up until about 1960, is known as sukii-jiru ("skiing-soup").

Ingredients:

  • 1/2 gobo (burdock root), thinly shaved into small
  • 2 tsp vegetable oil
  • 1/4 lb thinly sliced pork ribs, cut into 1 and 1/2 inch length pieces
  • 1 potato, or 4 taro potatoes, peeled and cut into bite size pieces
  • 1/2 carrot, peeled and cut into thin quater-rounds
  • 2 inches konnyaku, cut into small rectangles and boiled
  • 1/4 lb daikon radish, peeled and cut into thin and small rectangles
  • 4 cup dashi soup stock
  • 4 Tbsp miso (soy bean paste)
  • 3 inches negi, chopped

Preparation:

Soak gobo stips in water for 5 minutes and drain.
Heat vegetable oil in a deep pot and saute pork on high heat.
Add potato, carrot, gobo, daikon, and konnyaku in the pot and saute together.
Add dashi soup stock and bring to a boil.
Turn down the heat to low and skim off any foam or impurities that rise to the surface.
Simmer for about 10 minutes, or until vegetables are softened. Dissolve miso in the soup.
Add negi in the soup. Stop the heat.

(Makes 4 servings)

By J.S. on Jan 31, 2010 
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