Soup Curry Ton-Jiru (Pork Soup)

Soup Curry Ton-Jiru

  • By
    Takako Gamazawa
  • Time
    30 minutes
Soup Curry Ton-Jiru (Pork Soup)

For many, Japanese curry is a smooth curry roux with generously cut ingredients. A variation of this traditional curry, we introduce a soup curry combined with pork miso soup that keeps the large ingredients and the unmistakable curry flavor!

Sapporo's Specialty: Soup Curry

The city of Sapporo, the biggest city in Hokkaido prefecture, is the birthplace and home of soup curry. It was originally made from a mixture of Chinese medicinal herb soup and Indian spice dishes. The dish continued to evolve, developing into its current form when vegetables and soto ayam, an Indonesian chicken soup, were added. Soup stock prepared with chicken on the bone and various vegetables are the classic ingredients for soup curry, but variations on this standard form are always being tested and made available at restaurants and cafes. Traditional curry rice is served with the roux over rice. On the other hand, a common way of eating soup curry is by carrying a spoonful of rice over to the bowl of soup curry, to be dipped into the sauce and eaten. Sapporo city may lay claim to the originators of soup curry, but the dish is loved and available throughout Japan.

An Offbeat Combination of Soup Curry and Pork Soup!

You may think that the mixture of spicy curry and the smooth taste of miso soup would not go well together. Yet, the curry powder and white miso are a surprisingly good match! You may find yourself hooked to the exquisite taste with the scent of spices and the deep flavor of miso. The scent alone will whet your appetite. We recommend using white miso for this dish. If you use a different type of miso, it is likely to have a different amount of salt, so you should adjust the amount of miso to match your tastes.

Nutrition per Serving
  • Calories
    509
  • Sodium
    1950mg
  • Fat
    37.1g
  • Protein
    20.7g
  • Carbs
    28.8g
  • Fiber
    6.5g
  • Cholesterol
    70mg

Ingredients

Servings
-
2
+
Imperial
  • oz Pork ribs
  • 0.5  tsp Salt
  • a pinch Pepper
  • 2.1  oz Carrot
  • 1.76  oz Burdock root
  • 2.8  oz Onion
  • tbsp Light brown flour
  • 1.5  tbsp Curry powder
  • tbsp White miso
  • 350  ml Bonito soup stock (granulated is also fine)
  • tbsp Light soy sauce
  • as needed Scallions

Instructions

Step 1

Cut the pork belly block into bite-sized pieces and season with salt and pepper to taste.

Soup Curry Ton-Jiru (Pork Soup)

Step 2

Peel the carrot and cut into large pieces. Scrape the skin off the burdock with the back of a knife and cut it into chunks. Cut the onions into wedges.

Place the vegetables in a heatproof dish, cover with plastic wrap, and microwave at 600W for 4 minutes.

Soup Curry Ton-Jiru (Pork Soup)

Step 3

Place the pork belly (fat side down) in the pan and fry until browned all over, releasing the oil.

Soup Curry Ton-Jiru (Pork Soup)

Step 4

With the pork and oil left in the pan, add flour. Mix the flour and oil with a spatula and fry slowly so as not to burn.

Step 5

Add the curry powder and white miso to the mixture from step 4, then add the bonito soup stock a little at a time and mix to dissolve the roux.

Soup Curry Ton-Jiru (Pork Soup)

Step 6

When the roux has melted smoothly, add light soy sauce, pork ribs and vegetables, and simmer for several minutes.

Step 7

Serve in a bowl and sprinkle with sliced scallions.

Soup Curry Ton-Jiru (Pork Soup)

Tips

  • Fry the flour thoroughly over low heat to remove the taste of raw flour.
  • Stir-fry the mixture slowly over low heat to avoid burning.
  • The amount of salt varies depending on the white miso you use, so adjust the amount of miso and granulated soup stock accordingly.
Japanese Local Culinary Expert

Takako worked as a cook in a hotel Japanese restaurant and a nursery school food service. Currently, in addition to holding cooking classes in Tokyo, she is also involved in a wide range of activities, including cooking classes for corporate events, instructors, recipe development, column writing, and food education classes at elementary schools. While visiting major production areas around the country and researching local cuisine and food culture, she concentrates on developing recipes that incorporate the charms and essences of local regions.