# Tonjiru (from Just One Cookbook)

Video: [How to Make Tonjiru (Recipe) 豚汁の作り方 (レシピ)](https://www.youtube.com/watch?v=PHuxPEUWCcw) by [Just One Cookbook](https://www.youtube.com/@justonecookbook).
RecipesMD is not affiliated with Just One Cookbook. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$59.08 per serving, ~$118.16 for ~2 portions (assumed). * Estimate: 5 line(s) we couldn't price were filled with typical costs for their type; the video doesn't state how many it serves, so 2 portions were assumed; restaurant comparison is a typical Ontario Japanese restaurant plate at ~$18, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 10 oz (272 g) sliced pork belly
- 4 oz (100 g) gobo burdock root
- 8 oz (227 g) taro satoimo
- 1 onion (6 oz / 170 g) onion
- 9 oz (247 g) daikon radish
- 1 carrot carrot
- 4.5 oz (128 g) konnyaku konjac
- pinch of salt salt
- 1 aburaage aburaage deep fried tofu
- 1 negi negi long green onion
- 1 knob ginger ginger
- 1 green onion green onion
- 1 tbsp sesame oil
- 6 cup (1440 ml) dashi
- 5 tbsp miso
- 1 tbsp miso
- 7 oz medium-firm tofu

## Steps

1. [0:26](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=26s) Cut the sliced pork belly into bite-sized pieces.
2. [0:59](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=59s) Scrape the skin off the gobo and shave it into water.
3. [1:20](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=80s) Peel the taro and cut into pieces, then soak in water.
4. [1:33](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=93s) Slice the onion.
5. [2:05](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=125s) Peel and chop the daikon radish.
6. [2:18](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=138s) Peel and slice the carrot.
7. [2:30](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=150s) Cut the konnyaku into small pieces.
8. [3:04](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=184s) Coat the konnyaku with salt and boil for two to three minutes.
9. [3:13](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=193s) Blot excess oil from the aburaage and slice it.
10. [3:25](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=205s) Slice the negi and grate the ginger.
11. [4:00](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=240s) Chop the green onion for garnish.
12. [4:10](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=250s) Heat sesame oil in a pot and cook the pork until no longer pink.
13. [4:29](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=269s) Add the onion, daikon radish, and carrot, and stir.
14. [5:03](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=303s) Drain and add the gobo and taro, along with konnyaku, aburaage, and negi.
15. [5:19](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=319s) Pour in dashi and bring to a boil, skimming scum.
16. [6:04](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=364s) Cover, reduce heat, and simmer until root vegetables are tender.
17. [6:13](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=373s) Dissolve the miso into the soup using a strainer.
18. [6:35](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=395s) Add grated ginger and tear in the tofu, then reheat gently without boiling.
19. [7:21](https://www.youtube.com/watch?v=PHuxPEUWCcw&t=441s) Serve in bowls garnished with green onion.

## Equipment

- cutting board
- knife
- pot
- strainer
- grater
- ladle

## What the video didn't say

- exact simmering time is described as about 10-15 minutes
- servings not explicitly stated

Source page: https://recipesmd.com/v/just-one-cookbook-tonjiru