Name: Tonjiru (Pork Miso Soup)
Cuisine: 和食
Ingredients: 800 ml Water; 1/2 Burdock root; 1/2 Carrot; 5 cm Daikon radish; 1 medium Potato; 1/2 Onion; 1/2 block Konjac; 150g Pork belly; 1 knob Ginger; 2 Shiitake mushrooms; 1 pack Shimeji mushrooms (100g); 3 tbsp Miso; 2 tsp Hondashi (instant dashi powder); 1 tsp Sesame oil; Scallions to taste

About "Tonjiru (Pork Miso Soup)"

An elegant, non-greasy Tonjiru (Pork Miso Soup) where pork belly is sautéed first to render its fat, which is then used to coat the vegetables in rich umami. Shiitake and shimeji mushrooms are dry-roasted in a separate pan to concentrate their savory aroma, and sesame oil is added at the very end to maximize its flavor. Tearing the konjac by hand allows it to absorb the flavors beautifully.

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Video Timestamps

Tips for Making "Tonjiru (Pork Miso Soup)"

Prep
- Use the daikon and carrots without peeling. Since nutrients and umami are concentrated near the skin, wash them thoroughly and cook as is.
Cooking Order
- Sauté the pork belly first to render its flavorful fat, then sauté the vegetables in that fat. This coats everything in pork umami while keeping the soup from becoming greasy.
Heat & Timing
- Removing the pork temporarily prevents it from overcooking and becoming tough. After adding the miso, simmer on low heat for about 3 minutes to preserve its aroma.
Mushroom Prep
- Dry-roasting the shiitake and shimeji mushrooms in a separate pan without oil removes excess moisture, concentrates their umami, and coaxes out a roasted aroma. Adding them at the end prevents the soup from getting watery and keeps the shiitake scent from overpowering the dish.
Konjac Prep
- Tearing the konjac by hand instead of using a knife creates rough surfaces and increases the surface area, allowing it to absorb flavors much better.
Seasoning & Finish
- Sesame oil is heat-sensitive and its aroma dissipates easily, so drizzle about 1 tsp at the very end right before turning off the heat. Avoid sautéing with it from the start, as the fragrance will be lost.

Ingredients for "Tonjiru (Pork Miso Soup)"

15 items

* Tap ingredient names to find on Amazon

800ml Water
1/2Burdock root
1/2Carrot
5cm Daikon radish
1medium Potato
1/2Onion
1/2block Konjac
150gPork belly
1knob Ginger
2Shiitake mushrooms
1pack Shimeji mushrooms (100g)
3tbsp Miso
2tsp Hondashi (instant dashi powder)
1tsp Sesame oil
Scallionsto taste

How to Make "Tonjiru (Pork Miso Soup)"

1
Prep the ingredients
Cut the carrot (1/2) into quarter-rounds, slice the onion (1/2) along the grain, and cut the potato (1 medium) into bite-sized pieces. Use the daikon radish (5 cm) and carrot without peeling. Cut the burdock root, shiitake mushrooms, and shimeji mushrooms as needed.
Do not peel the skin, as it is packed with nutrients and flavor.Slicing the onion along the grain helps retain its texture.
2
Sauté the pork belly
Sauté the pork belly (150g) thoroughly over medium heat to render its flavorful fat. Once cooked through, transfer it to a bowl and set aside.
It is crucial to sauté the pork first.Cook thoroughly to render out the fat.
3
Sauté the vegetables
Sauté the carrot, daikon, onion, and burdock root in the same pot using the rendered pork fat. This coats the vegetables with the savory pork flavor.
Make good use of the rendered pork fat.Sauté until all the vegetables are evenly coated with fat.
4
Add water and ginger, then simmer
Add water (800 ml) and sliced ginger (1 knob) to the pot with the sautéed vegetables. Continue heating over medium heat.
Ginger enhances the aroma and adds a warming depth.
5
Add the konjac
Tear the konjac (1/2 block) into pieces by hand instead of using a knife. Tearing creates rough surfaces, allowing it to absorb flavors much better.
Tearing by hand helps the flavors penetrate easily.
6
Dry-roast the mushrooms separately
In a separate pan without any oil, dry-roast the shiitake (2) and shimeji mushrooms (1 pack, 100g). This removes excess moisture, concentrates their umami, and coaxes out a rich, roasted aroma.
Dry-roasting without oil is key.Cook until lightly browned and fragrant.
7
Simmer until the potatoes are tender
Simmer until the potatoes are tender enough for a skewer to pass through easily.
Cooking time depends on the heat level and size of the ingredients.
8
Add dashi, miso, pork, and mushrooms
Once the potatoes are tender, add the Hondashi (2 tsp) and miso (3 tbsp), dissolving the miso gently. Return the reserved pork belly and dry-roasted mushrooms to the pot. Simmer on low heat for about 3 minutes.
Simmer on low heat after adding miso to preserve its aroma.Adding the pork and mushrooms at the end preserves their texture and flavor.
9
Finish with sesame oil
Drizzle in the sesame oil (1 tsp) right before turning off the heat. Since sesame oil is heat-sensitive and its aroma dissipates easily, add just a small amount at the very end.
Add the sesame oil at the very end.Do not add it at the beginning to maximize its aroma.
10
Plate and serve
Ladle into bowls and garnish with scallions (to taste) to finish.

Food Science

Why This Dish Tastes So Good

An umami synergy is created by combining the inosinate in pork, the guanylate in shiitake and shimeji mushrooms, and the glutamate in miso, dashi, and onions. Combining different types of umami compounds dramatically enhances the overall savory taste compared to tasting them individually, resulting in a deeply flavorful dish.

Umami Compounds (Synergy of amino acid-based umami: glutamate, inosinate, and guanylate)

Detailed Commentary on "Tonjiru (Pork Miso Soup)"

* Content organized by topics from the video.

Hospitality Diner Starts! Guest: Zakinosuke.

On the very first episode of 'Monkichi & Yukako's Hospitality Diner,' singer-songwriter and rapper Zakinosuke. joined as a guest. Wearing an apron in front of the camera for the first time, he greeted everyone with a refreshing smile despite looking a bit nervous. He also revealed a surprising side of himself, sharing that he lives alone and often cooks his own meals. Today's menu is Tonjiru (Pork Miso Soup), requested by Zakinosuke. himself. Although it's called a 'Hospitality Diner,' today's cooking is a collaborative effort with the guest. With everyone eager to see how handy Zakinosuke. is in the kitchen, the cooking session kicked off in a warm, friendly atmosphere.

A Nostalgic Soup for a Cold Night

The reason why Zakinosuke. loves Tonjiru so much stems from a heartwarming family memory back in his hometown of Hokkaido. While living with his family, he worked night shifts, which put his schedule out of sync with everyone else's. He shared a touching memory of coming home with a freezing body and heating up the Tonjiru his mother had prepared in a pot. Drinking that warm soup deeply comforted his soul, making it his absolute favorite dish. To recreate this nostalgic flavor, we are making it even more delicious today using Monkichi's special method. The cooking progressed in a cozy atmosphere, filled with chats about their hometowns and family memories.

No Peeling! Cutting Veggies to Keep Flavor

The first step of cooking is prepping the ingredients. Monkichi's secret is to use daikon radish and carrots without peeling them. Since nutrients and umami are concentrated near the skin, they are thoroughly washed and cooked as is. First, the carrot (1/2) is cut into quarter-rounds. Zakinosuke. showed off his neat and precise knife skills, earning a compliment from Yukako. Next, they sliced the onion (1/2). Chef Monkichi shared a useful tip: 'Slicing along the grain keeps the texture, while slicing against it makes it melt-in-your-mouth tender.' To retain texture, they sliced it along the grain. They also cut a Hokkaido potato (1 medium) into bite-sized pieces and prepared plenty of mushrooms, which are Zakinosuke.'s favorite.

Sauté Pork First to Control Excess Fat

The biggest secret to Monkichi-style Tonjiru is sautéing the pork belly (150g) first. Since pork belly is very fatty, simmering it with the vegetables from the start makes the soup too greasy. Instead, sauté the pork belly thoroughly over medium heat first to render its flavorful fat. Once cooked, transfer only the meat to a bowl. Then, use the rendered pork fat left in the pot to sauté the prepped vegetables (carrot, daikon, onion, and burdock root). This coats the vegetables in rich pork flavor, creating a deep yet non-greasy, elegant soup base. This extra step is the secret to its game-changing deliciousness.

Tearing Konjac & Dry-Roasting Mushrooms

Add water (800 ml) and sliced ginger (1 knob) to the pot with the sautéed vegetables. Next, add the konjac (1/2 block), but tear it by hand instead of using a knife. Tearing creates rough edges and increases the surface area, allowing it to absorb flavors much better. Another key technique is dry-roasting the mushrooms (2 shiitake, 1 pack shimeji). Roasting them in a separate pan without oil removes excess moisture, concentrating their umami and bringing out a rich, roasted aroma. While roasting the mushrooms, the conversation turned lively with talks about Zakinosuke.'s street performances and his upcoming solo concerts in November and December.

Finishing with Sesame Oil for Aroma

Once the potatoes are tender enough for a skewer to pass through, return the dry-roasted mushrooms and the reserved pork belly to the pot. Season with Hondashi (2 tsp) and miso (3 tbsp). Zakinosuke. carefully dissolved the miso into the soup. Hearing that Zakinosuke. cooks 5 to 6 times a week, Monkichi praised him, saying, 'You're not just a guy who cooks, you're practically a chef!' Finally, drizzle in sesame oil (1 tsp). Since sesame oil is heat-sensitive and loses its aroma easily, adding it right before turning off the heat is the secret to maximizing its fragrance. Ladle into bowls and garnish with scallions to complete this ultimate, flavor-packed Tonjiru!

Tasting and a Live Performance of 'Orange'

With the completed Tonjiru, a quick komatsuna (Japanese mustard spinach) ohitashi made in the microwave for 1 minute, and white rice lined up, it was time to eat! Taking a sip of the Tonjiru, Zakinosuke. was deeply moved, saying, 'Ah, this hits the spot... so good!' He couldn't stop eating the soup, which perfectly combined the roasted aroma of the mushrooms with the rich pork belly flavor. Cooking is deeply integrated into his life, so much so that he calls it his favorite way to de-stress. After the meal, he performed 'Orange', the theme song for the drama 'Atari's Kitchen!' which inspired this collaboration, playing acoustic guitar and singing live. Born from his own experience of realizing the warmth of words like 'welcome home' and 'I'm home' after living alone, his gentle, soul-stirring voice filled the room.

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