Pork and Bean Curd in Light Bean Soup

Name: Pork and Bean Curd in Light Bean Soup (Ton-jiru )
Yield: Serves 4.
Cuisine: Japan
Ingredients: 5–6 inches dried konbu (kelp); 4½ cups water; ¼ pound lean pork butt; 5–6 inches dried konbu (kelp); ¼ teaspoon saké (rice wine); ¼ teaspoon saké (rice wine); 1 generous teaspoon soy sauce; ¼ teaspoon salt; ½ block of tōfu (bean curd), about 4 ounces; ½ block of tōfu (bean curd), about 4 ounces; 2–2½ tablespoons Saikyō miso (light bean paste); 2–2½ tablespoons Saikyō miso (light bean paste); 1 scallion, finely chopped

Ton-jiru

Preparation info

Serves
4
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

Foreign (pork) and native (bean curd and bean paste) elements combine to make a flavorful, uniquely Japanese soup. It’s very good with vegetable and egg dishes.

Ingredients

¼ pound lean pork butt
5–6 inches dried konbu (kelp)
4½

Asia
Japan
Soup

Method

Cut the pork into ¼-inch cubes and place them in a pot with the kelp and water. Bring it to a boil over high heat, discard the kelp and skim the froth from the surface. Lower the heat, season with the soy sauce, salt and rice wine and simmer uncovered for 20–30 minutes, or until the pork is very tender