Steps

1. Scrub off the dirt from the burdock root, then gently rub its surface with aluminum foil. This is the key! The skin is packed with flavor, so instead of peeling, gently scrubbing with aluminum foil removes dirt while retaining the flavor.
   🕒 00:22
2. Prepare a bowl of water. Cut the burdock root into approximately 5cm lengths, then cut them in half lengthwise before slicing diagonally to about 5mm thickness. Soak the cut burdock root in water for about 5 minutes to remove bitterness. This is the key! Burdock root with strong bitterness can make the entire soup taste bitter, so de-bittering is recommended even if it slightly reduces flavor. Cutting them a bit thicker helps to draw out the umami moderately while retaining the burdock's own flavor.
   🕒 01:29
3. Thinly slice the green onion diagonally.
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4. Grate the ginger, skin and all. Place the sliced green onion and grated ginger in the same bowl and cover with plastic wrap.
   🕒 03:27
5. Drain the burdock root that has been soaking in water using a colander and pat it thoroughly dry.
   🕒 03:44
6. Cut the carrot in half and slice thinly into half-moon shapes.
   🕒 03:57
7. Cut the fried tofu pouch in half lengthwise, then slice into thin strips. Place the cut carrots and fried tofu pouch in the same bowl. This is the key! Cutting the fried tofu pouch thinly prevents it from becoming mushy when simmered, maintaining its texture.
   🕒 04:25
8. Tear the maitake mushrooms into large bite-sized pieces by hand, down to the woody base. Add the maitake mushrooms to the bowl with the carrots and fried tofu.
   🕒 04:51
9. Cut the pork belly into bite-sized pieces. This is the key! Pork belly is recommended for simmering as the fatty parts do not become tough easily.
   🕒 05:14
10. Heat a frying pan over low-medium heat and add oil. Once heated, add the pork belly (150g) and stir-fry until the color just changes. This is the key! The goal is not to brown the meat, but to quickly stir-fry it to remove any pork odor. Be careful not to burn it, as it will become tough.
    🕒 05:42
11. Once the pork changes color, add the burdock root, carrots, fried tofu pouch, and maitake mushrooms. Stir-fry thoroughly, allowing the moisture from the ingredients to evaporate. This is the key! Stir-frying while evaporating moisture concentrates the flavors of the ingredients, making it easier for their umami to infuse into the soup. The browning from stir-frying also contributes to umami through the Maillard reaction.
    🕒 06:07
12. When the ingredients have softened and browned slightly, add the water (600ml), cooking sake (2 tbsp), mirin (1.5 tbsp), and kombu (3g), and bring to a full boil. This is the key! The inosinate from the pork and the glutamate from the vegetables and kombu combine to create a deep, savory broth. Kombu supplements the weaker umami of vegetables alone.
    🕒 06:54
13. Once boiling, reduce the heat to low, cover with a lid, and simmer for 20 minutes to cook the vegetables and draw out their flavors into the soup.
    🕒 07:27
14. After 20 minutes, turn off the heat and remove the kombu.
    🕒 07:47
15. Add the green onion and ginger. Dissolve the miso in a separate bowl to your desired amount, then add it to the pot. This is the key! Miso, about 1.5 tbsp, is a good starting point. Taste and adjust as needed to avoid mistakes. For Tonjiru with many ingredients, dissolving the miso in a separate bowl before adding makes it easier to mix.
    🕒 07:53
16. Once the flavor is adjusted, add a drizzle of sesame oil for aroma and gently reheat. This is the key! Adding miso, green onion, ginger, and sesame oil at the end ensures their flavors remain vibrant.
    🕒 08:43
17. Ladle into bowls and serve. Enjoy!
    🕒 09:06