Instagram post by @makiwi Makiko Itoh

Tonjiru (豚汁, pork soup) the way my mother makes it. She simmers the vegetables (gobo (burdock root) plus any combination of carrots, daikon radish, napa cabbage, satoimo or potatoes) first until tender in dashi (usually a konbu - niboshi dashi), crumbles in drained monen (firm) tofu about halfway through, then adds the thinky cut pork in the last few minutes. Sometimes konnyaku is added. Miso is added at the end. The tofu is crumbled so it absorbs more flavor. Very nice on a cool day!

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