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Hey guys! Today we’re going to make another one of my favourite dishes, Tonjiru, perfect for any occasion. Whether you are looking to make a party pleaser, something to warm you up or feeling a little under the weather, Tonjiru is the perfect dish. Filled with various vegetables and meat, it’s full of flavour and not to mention it is super healthy! Filled with vitamins, fibre and nutrients, it’s great for my boxing training!

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00:00 Intro
01:18 Preparing the Ingredients
02:06 Making Dashi
03:22 Preparing the Vegetables
05:59 Preparing the Meat
06:25 Frying the Vegatbles
06:50 Assembling the Tonjiru
10:46 Enjoy!

Ingredients

- 2 litres of water
- 20g of kombu
- 20g bonito flakes
- 6 thinly sliced pork belly
- Burdock root
- Carrot
- Daikon Radish
- Shiitake Mushrooms
- Satoimo (Japaese Taro)
- Green beans
- Konjac Jelly
- Aburaage (Deep fried tofu)
- 10cm negi (green onion or leek)
- Ginger
- Yellow miso paste
- White miso paste

How to make:

Dashi
- Bring 2 litres of water and 20g kombu to 70 degrees celsius.
- Turn to low heat and keep around 60-70 degrees celsius for 5 minutes.
- Remove the kombu and bring to a boil, while skimming any scum.
- Once it reaches a soft boil, turn down to a low heat and add in 20g of bonito flakes. Leave for 3 minutes.
- Strain your dashi with a sieve and kitchen paper.

Ingredients Preparation
- Wash and peel the satoimo and burdock root.
- Cut into bite sized pieces.
- Wash the satoimo in cold water and keep the burdock root submerged in water for the time being so it does not discolour.
- Peel the daikon radish and cut in quarters, then into 0.5cm slices.
- Peel and cut the carrot into similar sized pieces.
- Cut the stalk off the shiitake mushrooms and cut into 1cm slices.
- Snap off the ends of the green beans, peeling the strand off along the side.
- Wash the konjac and pat dry. Using a spoon or your hands, break into bite sized pieces.
- Cut the aburaage in half, then into 2 cm slices.
- Slice the pork belly into quarters.
- Boil the pork to remove any impurities and excess fat. Drain and set aside.
- Fry the burdock root, carrots, satoimo, daikon radish, konjac jelly and aburaage till they are 50% cooked.

Assembling the Tonjiru
- Bring the dashi to a boil
- Sieve in the 100g of yellow miso.
- Add in the burdock root, carrots, satoimo, daikon radish, konjac jelly and aburaage. Then add in the pork.
- Leave on a low simmer for 10 minutes, while skimming off the scum.
- Add one teaspoon of sake, soy sauce and sugar.
- Then add in shiitake mushrooms and green onion.
- After three minutes, add in the green beans and cook for another one minute.
- Whisk in your white miso and check to taste!
- Serve in a large bowl and enjoy! It also goes great with some rice!

Director and Camera: Marcus Canning

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