Ton Jiru: Classic Winter Miso Soup

Ton Jiru: Classic Winter Miso Soup

  Tadasuke Tomita is the force behind an incredible Japanese-language website called Shiro Gohan (“white rice”). A self-described food enthusiast and now cookbook author, he writes that he created the site “to help people recognize the deliciousness of washoku” (traditional Japanese food). Go, Tomita-san! His website has dozens and dozens…

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Tonjiru

This is tonjiru(豚汁), ton means “pork” and jiru means “soup”. This is a kind of miso soup with simmered pork and vegetables. It is likely to be eaten in autumn or winter when it’s cold using winter vegetables like taro(里芋, satoimo) and burdock(牛蒡, gobou). But I make it whenever I feel like it, it’s yum yum…with savory flavor from simmering pork and all the vegetables. I feel GENKI(元気) when I eat this!!Cooking time: 15minsServings: 2Ingredients:60g sliced pork back ribs(豚ばら肉), cut into small size50g burdock(牛蒡), cut into strips and put in water for a minute30g carrot(人参), slice80g konnyaku(蒟蒻), slice and parboil10cm Japanese leek(長ねぎ), slice600cc dashiSeasonings:3 and 1/2 tablespoon shinshu miso(信州味噌)Directions:Put dashi in a sauce pan. Heat to boil…

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Tokyo Style Zoni (Mochi Soup)

Zoni is mochi (rice cake) soup commonly eaten on New Year holidays.Ingredients and cooking method of zoni differ from region to region.This time, I show you Tokyo style zoni.We place toasted mochi in small bowls and pour soy sauce tasted clear hot soup.Ingredients ( for 4 )—–for making dashi (soup stock)—–5 cups ( 1 liter) water10 g kombu (kelp) , wiped with damped kitchen towel20 g katsuobushi (dried bonito flakes)—————————————-4 blocks mochi150 g boneless chicken thighs , cut into bite size and blanched in boiling water150 g komatsuna (Japanese mustard spinach) , washed(you can cook spinach instead)8 slices kamaboko (steamed fish paste)a tablespoon soy saucea tablespoon sakeDirection—–(making dashi soup stock)—–Bring the kombu and water to …

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