Leftover Tonjiru/残りの豚汁

Japanese Food

My recipe for tonjiru, described in the previous post, reflects my philosophy of wanting to cook each ingredient just right, without undercooking or overcooking.

Today, I improved my tonjiru by adding two additional ingredients: sub-standard enoki that I got from a friend who runs an enoki factory and the leftover pan-fried pork slices from last night’s supper.

Just like any nimono (simmered dish), tonjiru tastes better the next day.

Comments on Facebook