We use cookies to give you the best online shopping experience. You can find out more by reading our Privacy Policy and Terms & Conditions.


  • 1人份
评分: by 45 人



• pork
• carrots
• spring onions
• satoimo japanese potato
• daikon japanese radish
• konnyaku yam cake
• gobo japanese burdock
• shiitake mushrooms
• dashi stock
• miso paste
• yuzu kosho (optional)


  1. It is a good idea to start by cooking the gobo burdock first as it can take a little longer than the other ingredients to cook. Slice the gobo into bite size pieces and simmer in boiling water for approximately 5 minutes before draining.

  2. Next, slice up the pork into thin strips and sauté in a large deep pan with a little cooking oil until the pork is nearly cooked.

  3. While the pork is cooking, cut the potatoes, carrots, daikon Japanese radish, konnyaku yam cake and shiitake mushrooms into small pieces and add to the pan. You can also add the gobou at this time and sauté them all together.

  4. Make dashi stock in a separate pan by adding enough hot water to create the soup to a sachet of dashi stock powder. Now add the dashi stock to the pan with the pork and vegetable and let it simmer.

  5. Cook the pork and vegetables in the dashi stock on a low heat for approximately 10 minutes, or until the vegetables are soft. Now stir in a few tablespoons of miso paste before serving in bowls and garnish with sliced spring onions.


-For additional flavour, sprinkle some yuzu kosho on top of the tonjiru soup.