Midnight Diner’s “Tonjiru” ~ Japanese Pork Belly & Root Vegetable Soup w/ Dashi & Red Miso Broth (plus Vegetarian Option)

Scene 1: Japan: Rainy night in the Shinjuku District of Tokyo. Huddled under wet umbrellas, locals arrive at the 12-seat izakaya* called Meshiya sharply at 12 AM. They push the hanging banner aside to step inside, their faces lighting up as they smell the aroma of Tonjiru soup. The chef knows it will sell well tonight.

Scene 2: California: Family in Marin drives to the East Bay to buy ingredients for Tonjiru soup at 99 Ranch Asian Market. Later, their faces light up as they enjoy a rich and satisfying bowl of delicious flavors never before cooked in their home. They know they will make the soup again.

Chef of Midnight Diner known only as "Master"
Photo credit The New Yorker online 

Credits: Netflix “Midnight Diner” Seasons 1-3, see trailer (including soup) here. Recipes each episode. 

This Tonjiru recipe adapted from Just One Cookbook here.

My Paleo Marin Rating: 4.5 Persimmons**

Ingredients:

Soup Ingredients:

10 oz. very thinly sliced pork belly (pre-sliced in package, or freeze the piece of meat for 15 minutes and then thinly slice); for vegetarian, omit this ingredient and add more vegetables, mushrooms and tofu or paneer

1 yellow onion, peeled, cut in quarters and sliced in 1/8" slices

1 medium daikon radish, peeled, halved lengthwise and cut in 1/8" horizontal slices 

2 medium carrots, peeled, halved lengthwise and cut in 1/8" horizontal slices

2 white potatoes, peeled, quartered and cut in 1/8" slices

1 long green onion, cut into 1/8" pieces at a diagonal

1 teaspoon ginger, peeled and grated

8 oz. medium tofu, torn into bite sized pieces, OR 8 oz. Indian paneer cheese, cut into 1/4" thick long slices and again horizontally into 1/8" pieces

The recipe recommended at least three root vegetables. Other ingredients mentioned in original post which were not added to this soup include the following:

8 oz. taro

1/2 block konnyaku (konica)

1 piece aburaage (deep-fried tofu pouch)

To make the soup:

1 tablespoon roasted sesame oil

6 cups dashi (Japanese soup stock), for example Hondashi brand; for vegan, use Kombu Dashi  

5-6 tablespoons red miso paste, for example Miyako Cold Mountain brand 

For the toppings:

1 green onion, sliced lengthwise and cut into 1/8" slices at a diagonal

Sprinkle of Gochugaru Korean Chili Flakes, or Shichimi Togarashi (Japanese Seven Spice) if you would like to add some spice

Directions:

1. Cut the vegetables and set aside. Prepare the dashi by bringing 6 cups of water to a boil, turn off the heat, add 6 teaspoons of dashi powder, stir and set aside.

2. Heat the sesame oil in a 5 quart cast iron pot or dutch oven  until medium hot. Add the sliced pork belly and cook until all the red is gone. It will resemble the texture of tripe. Add the onions and cook them down for a few minutes. Add the radish, carrots and potatoes and stir to brown on the bottom of the pan. 

3. Add the dashi to cover all the ingredients. Cover the pot and bring to a boil. Turn down the heat and simmer for about 15 minutes, until the vegetables are tender. Add more water or broth as needed.

Note: If you are not ready to serve the soup at this point, let it cool completely and put in fridge for up to 5 days, or freeze for a later time.

4. When you are ready to eat the soup, reheat the soup to just below boiling and add the miso by starting with 5 tablespoons in a small strainer and letting it dissolve into the broth. Taste and add more if needed. Do not boil the miso as it will lose its flavor. Add the ginger and tofu or paneer and stir it in. Place in bowls, and sprinkle the top with the cut green onion and spicy flakes if desired.

The Just One Cookbook website has excellent step-by-step photographic directions here.

Serves 4-6 portions.

#paleo #soup #tonjiru #Japan #Japanesecooking #vegetable #dashi #miso #MidnightDiner #Netflix #daikon #radish #porkbelly #izakaya (meaning “stay/drink/place”)*

**My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.