November 18, 2014

Tonjiru (Pork Soup)/豚汁

As part of supper tonight, I made tonjiru. I'm going to describe how I make tonjiru.
First of all, the absolutely required ingredients for tonjiru are, for me, pork (obviously), daikon, carrot, and gobo (burdock root). Satoimo (taro) is almost required. The following ingredients are not required but preferred: Some kind of mushroom (such as oyster mushroom, enoki, or shiitake), konnyaku, tofu, naga negi, and grated ginger. The photo below shows almost all the ingredients for today's tonjiru.
I start by putting some water in a large pot, and put it on the stove to boil. Then, I cut daikon and add it to the pot. Then, I cut carrot and add it to the pot. I have to do the cutting and the adding quickly before the pot comes to a boil. Then, I cut gobo and add it to the pot. When the pot comes to a boil, I turn the gas low, set the timer to 10 minutes, and start the timer. I add instant dashi. I peel and cut satoimo, and add it to the pot 5 minutes after the boil. Satoimo take about 5 minutes to cook. DON'T OVERCOOK SATOIMO. I add pork, mushroom, and naga negi 8 minutes after the boil. I turn up the gas as needed. I add grated ginger. I turn off the gas 10 minutes after the boil, and add miso. Finally, I add tofu. Done.
Ideally, the cooking time should be 10 minutes, but today, because of the large amount of satoimo, the actual cooking time was 18 minutes.
My motto in cooking is to cook each ingredient for a sufficient amount of time. I don't want to overcook, and above all, I'm all for eco-friendly cooking!


Cate said...

美味しそう :)

Hiroyuki said...

Cate: コメントありがとうございます。

Keep up the good work!!!

Sissi said...

Tonjiru always makes me think of Shinya Shokudo's beginning... Yours looks delicious and I'll make it if one day I have all the obligatory ingredients (not obvious here!).
By the way, my Italy-grown Yumenishiki rice was out of stock today and instead of buying something cheaper I thought it was a good occasion to try something new and more expensive... and I bought rice from Niigata. I found it at this website when I came back home :新潟県産こしいぶき-袖山商店/
I'll think of you when I cook it (I'm even thinking of learning to cook in a pot instead of my European rice cooker... so that I don't spoil it).

Hiroyuki said...

Sissi: Me, too. I always think of the beginning of the TV drama when I make tonjiru, although my way of making it is completely different from his.

Koshiibuki!!! I've talked about this variety several times in my blog, I suppose. It's as good as Koshihikari, yet less expensive. I usually buy Koshiibuki. It's little known outside of Niigata. Today, many prefectures have their own "recommended" varieties like Mori no Kuma San in Kumamoto pref. and Akitakomachi in Akita pref.
Hokkaido produces more than ten varieties of rice:
(Sorry, Japanese only)

I hope Koshiibuki lives up to your expectations!

Sissi said...

Thank you for the link. I must have forgotten you mentioned this variety... I must say that I never expected to find it in Switzerland, so I probably forgot easily the name...
I am sure at least I'll eat healthier rice because if I understood well it's organic!!! I am lucky to be able to eat most of my food organic, so I'm glad to add rice to this list.
I'll taste it this weekend.