A fuss-free Tonjiru recipe from Sakuraya, a casual dining spot. This recipe features a double soup base with ground pork and plenty of vegetables, delivering rich umami even with less miso. It's a nutritious dish, low in salt but highly satisfying, perfect for everyday meals.
Ingredients
Main Ingredients (2 servings)
- Ground Pork 100g
- Cabbage 100g
- Leek 1 stalk (approx. 100g)
- Dashi Pack (unsalted) 1 pack
- Ginger 5g
Seasonings
- Cooking Sake (Rice Wine) 1 tbsp
- Miso 2 tbsp or more
- Shichimi Togarashi (Japanese Seven Spice) (to taste)
Steps
- In a pot, combine 450ml water and 1 dashi pack and let it soak. [Key Tip!] Soaking the dashi pack in water allows the kombu's umami to be extracted slowly.
- Core the cabbage and roughly chop 100g of cabbage.
- Wash off the dirt from the leek and slice it diagonally or chop it roughly, ensuring a good thickness. [Key Tip!] Slicing leeks with some width brings out their sweetness. If they are too thin, their sweetness and texture will be lost.
- Place the pot with the dashi pack over low heat and add 1 tbsp of Cooking Sake (Rice Wine). [Key Tip!] Heating on low heat slowly extracts the kombu's umami. Adding sake helps to mask the pork's gamey odor.
- Once it boils, add 100g of ground pork to the pot and break it apart with a spoon to prevent clumping. [Key Tip!] The scum from pork is part of the umami, so there's no need to remove it excessively. The sake helps to remove any odor.
- Once it boils again, add the chopped 100g of cabbage and 1 leek (approx. 100g). [Key Tip!] The double soup base of dashi pack and ground pork creates a strong umami, making it delicious even with less miso.
- Cover and simmer for 10 minutes. [Key Tip!] Ground pork is inexpensive, easy to freeze, and doesn't become tough when simmered, making it ideal for Tonjiru.
- Turn off the heat and open the lid. Optionally, add 4g of ginger grated with the skin on.
- In a separate bowl, dissolve 2 tbsp of Miso and add it to the pot, tasting and adjusting as needed. [Key Tip!] The optimal saltiness just before eating is when it tastes just right after 3 sips. If it tastes perfect in one sip, it's likely too salty. Instead of increasing salt, using ingredients like ginger can create a more complex flavor.
- Reheat just before serving, and turn off the heat just before it boils. [Key Tip!] To maximize the miso's flavor, turn off the heat right as it's about to boil.
- Ladle into bowls, and remove the dashi pack when eating. Sprinkle with Shichimi Togarashi (Japanese Seven Spice) if desired.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。