Taiji-san, as usual this is another your recipes, which are truly life changing for me inmy daily practice of Japanese cuine with creative twist in making so many innovative changes to traditional recipe. Can't wait to try this myself; I will make either with cubed pancetta(the basis of many Italian meat dishes, or just plain old bacon, each rasher could be cut into rectangles/triangles to add a bit of variety; could add capers and/or caperberiies; you could poach a whole egg gently into the surface of the broth; you could make an egg drop version simply by dividing two raw eggs into whites in one bowl and yolks in another, whisk them both, then pour them gently and separately into the very hot broth; you could even make a 'Mexican' tonjiru by adding avocado slices, finely chopped onion+jalapeno green pepper+chopped cilantro, with some wedges of fresh lime for a bit of Ponzu flavour! Can't wait to try any or all of the optional ingedients and make a full dinner or lunch dish!
eggs we do sometimes, bacon or pancetta might work, but wow, those are some radical additions of caper, caperberries, or jalapeño!? I am not sure of those, since they have a bit of sourness to it. but of course cooking is always to eachs likings!!
Good luck with your monstrously crazy adaptation of TONJIRU which would be so far from the original UMAMI based pot dish into lard /fat loaded strange fusion that reminds of very distant cousin type of dish. If you want to adapt Miso base soup you'll need to carefully choose what other ingredients you can mix with and still call it more or less traditional Japanese dish or else they would/should be called Japanese fusion dishes.
You are a great chef . Learned a lot of Japanese cooking from you. You like clean workspace, discipline n r consistent, systematic n very clear with your instructions.
I've been living in California for almost 50 years. Napa cabbage is called so bcz Japanese farmers who immigrated to near SF bay area and in Hawaii started growing them and called them as NAPPA as they would in Japan. But since the area that they were grown was close to Napa Valley it was confused by the general public and they thought it was Napa Valley special Vegetable.
Thank you for this recipe! People in my house don't really apreciate pork belly. Do you think it would work with chicken? And using Tinguensay instead of Nappa?
thanx for visiting my video!! once it cooled off, I store it in a tapper ware in the fridge. but if I cook at night and eat the rest in the next morning, then sometimes just in the pot, then you have to wash less pot, to be lazy and environment-friendly!!😁
Hello Taiji, and thank you for another beautiful recipe. I cannot find daikon radish in Portugal, so... How different is it from normal small/red radishes? Do you think I could replace it by something else like radishes or turnips? I know some flavors are difficult to mimic but I'm trying to get it as close as I can, given my limits. Japanese food and culture bring me peace and joy. 🏵️🌸🌺
yes you can use regular radish (red outside and white inside), or any other kinds of radish. Turnip will also work, but if you use turnip, then add at the end, b/c turnip will cook pretty fast and will break apart after cooking for too long.
@@taijiskitchen thanks !! I'm sure it will be tasty!! I cook mostly middle eastern food, which can be complicated sometimes. I'm leaning more toward Asian dishes, Japanese to be more specific. So simple, quick, and still full of flavor 👏👏
🐎 Witam. Oglądam wszystko. Nawet z przed dwóch lat.🥰😆
Nick didn't quit did he?
Taiji-san, as usual this is another your recipes, which are truly life changing for me inmy daily practice of Japanese cuine with creative twist in making so many innovative changes to traditional recipe. Can't wait to try this myself; I will make either with cubed pancetta(the basis of many Italian meat dishes, or just plain old bacon, each rasher could be cut into rectangles/triangles to add a bit of variety; could add capers and/or caperberiies; you could poach a whole egg gently into the surface of the broth; you could make an egg drop version simply by dividing two raw eggs into whites in one bowl and yolks in another, whisk them both, then pour them gently and separately into the very hot broth; you could even make a 'Mexican' tonjiru by adding avocado slices, finely chopped onion+jalapeno green pepper+chopped cilantro, with some wedges of fresh lime for a bit of Ponzu flavour! Can't wait to try any or all of the optional ingedients and make a full dinner or lunch dish!
eggs we do sometimes, bacon or pancetta might work, but wow, those are some radical additions of caper, caperberries, or jalapeño!? I am not sure of those, since they have a bit of sourness to it. but of course cooking is always to eachs likings!!
Good luck with your monstrously crazy adaptation of TONJIRU which would be so
far from the original UMAMI based pot dish into lard /fat loaded strange fusion
that reminds of very distant cousin type of dish.
If you want to adapt Miso base soup you'll need to carefully choose what other
ingredients you can mix with and still call it more or less traditional Japanese dish
or else they would/should be called Japanese fusion dishes.
You are a great chef . Learned a lot of Japanese cooking from you. You like clean workspace, discipline n r consistent, systematic n very clear with your instructions.
I've been living in California for almost 50 years. Napa cabbage is called so bcz Japanese
farmers who immigrated to near SF bay area and in Hawaii started growing them and called them as NAPPA as they would in Japan. But since the area that they were grown was close to Napa Valley it was confused by the general public and they thought it was Napa Valley special Vegetable.
Thank you for this recipe! People in my house don't really apreciate pork belly. Do you think it would work with chicken?
And using Tinguensay instead of Nappa?
Yes
Awesome video!! How do you store the soup for the next few days? Just in the pot? Or in a closed container
thanx for visiting my video!!
once it cooled off, I store it in a tapper ware in the fridge. but if I cook at night and eat the rest in the next morning, then sometimes just in the pot, then you have to wash less pot, to be lazy and environment-friendly!!😁
Hello Taiji, and thank you for another beautiful recipe. I cannot find daikon radish in Portugal, so... How different is it from normal small/red radishes? Do you think I could replace it by something else like radishes or turnips? I know some flavors are difficult to mimic but I'm trying to get it as close as I can, given my limits.
Japanese food and culture bring me peace and joy. 🏵️🌸🌺
yes you can use regular radish (red outside and white inside), or any other kinds of radish. Turnip will also work, but if you use turnip, then add at the end, b/c turnip will cook pretty fast and will break apart after cooking for too long.
@@taijiskitchen thank you! I'm going to try it tonight! 🤩🤩🤩
I'd use Turnips since Red radish will stain the color of soup to redish brown which
may not be as appetizing.
Glad I have all the ingredients at home !! Will make this soon ... thank you.
PS thanks for the cooking tips also 🤗
thanx for your nice comment, it makes me so happy to hear that my video inspired someone to try out something new!!
hope it turns out tasty!!
@@taijiskitchen thanks !! I'm sure it will be tasty!! I cook mostly middle eastern food, which can be complicated sometimes. I'm leaning more toward Asian dishes, Japanese to be more specific. So simple, quick, and still full of flavor 👏👏
Good video.
The onion is rotten! :(
ya I know, sorry.
but I try to make my videos realistic and not too professional. so these things happen as well in life.
Wow
thanx!!
enjoy!
They don’t sell dashi powder near me so i was very sad I couldn’t make all those other recipes
But i will try to make this one now tyvm