Kagoshima Tonjiru (Pork and Vegetables in Barley Miso Soup)

Quick answer

Total time: 50 min
Level: Easy
Servings: 4 servings
Ingredients: 12

About this dish

Kagoshima tonjiru is a substantial soup in which thin pork is browned first, then daikon, carrot, taro, konjac, and atsuage are tossed in the rendered fat before dried-sardine broth is added.

Once everything is tender, sweet local barley miso seasons the pot. Among the many tonjiru styles eaten across Japan, this formula brings together two Kagoshima staples, pork and barley miso. Dissolve the miso separately in broth only after the pork and vegetables are fully cooked, and do not return it to a hard boil. Fine green onion and ginger strips added to each bowl keep a fresh, sharp aroma against the rich soup.

Ingredients (4 servings)

Ingredient	Amount	Unit
thinly sliced pork	80	g
daikon	100	g
carrot	50	g
taro	100	g
konjac	50	g
atsuage fried tofu	50	g
small green onion	15	g
ginger	15	g
dried sardines	20	g
water	600	ml
barley miso	50	g
neutral cooking oil	1	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

7 steps

1

Heat

Remove heads and guts from 20g dried sardines and soak in 600ml water for 30 minutes.

Bring to a boil, cook 3 minutes more, and strain through a fine sieve.
2

Season

Cut daikon and carrot to 5mm quarter-rounds and peeled taro to 2cm.

Rub taro with a pinch of salt, rinse, blanch 3 minutes, and wash away surface slime.
3

Heat

Tear konjac with a spoon into 2cm pieces and blanch 2 minutes.

Pour boiling water over atsuage to remove surface oil and cut to 2cm. Cut pork to 4cm lengths.
4

Heat

Heat 1 tablespoon oil in a heavy pot over medium and stir-fry pork 3 minutes.

When little pink remains, add daikon, carrot, taro, konjac, and atsuage and toss 2 minutes more.
5

Control

Pour in sardine broth, bring to a boil, and skim.

Cover with a drop lid and simmer 12 to 15 minutes until pork reaches at least 71C and a skewer enters taro and daikon easily.
6

Control

Ladle broth into a bowl, dissolve 50g barley miso completely, and return it.

Heat 2 minutes over low heat just below boiling and turn off the heat.
7

Finish

Slice green onion to 3mm and ginger to fine 3cm strips.

Divide pork, vegetables, and broth evenly among four bowls, top with onion and ginger, and serve hot.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Broth from 20g dried sardines soaked 30 minutes
Finish cue: Slice green onion to 3mm and ginger to fine 3cm strips.
Avoid this: Dissolve the miso separately in broth only after the pork and vegetables are fully cooked, and do not return it to a hard boil.