Japan Sake and Shochu Makers Association | JSS
The tender pork ribs are rich and filled with flavor, making it a great snack!
“Tonkotsu” is a local Kagoshima dish made by frying pork ribs in imo-shochu (potato shochu) and stewing them with root vegetables and konjac in miso and sugar. The tender pork and the richness of the sweetened miso stir up one’s appetite. Sakurajima daikon radish, another Kagoshima specialty, also soaks up the broth and is an excellent addition to the dish.
This dish pairs beautifully with both rich flavored sake and light and smooth types of sake.
| Bone-in pork ribs (50g x 4 slices) |
| 1 tablespoon of oil |
| 25ml of imo-jochu (potato shochu) |
| 1 liter of water |
| 1/4 of konjac |
| 200g of Sakurajima daikon radish |
| 100g of carrots |
| 1/4 of a piece of ginger |
| 2 tablespoons of sugar (preferably zarame) |
| 3 tablespoons of miso |
| 2 common beans |
Step 1:
Heat oil in a pot and lightly fry the pork ribs. When the surface becomes brown, add imo-shochu (potato shochu) and cook over high heat to remove alcohol, then add water and simmer over low heat for about 1 hour while removing scum.
Step 2:
Cut the Sakurajima daikon into half-moon slices the same size as pork ribs, chop carrots, cut the konjac into bite-size pieces, and thinly slice ginger with the skin on.
Step 3:
Add Sakurajima daikon and enough water to cover the daikon and cook until a skewer can easily penetrate the daikon. Add carrots, konjac, thinly sliced ginger, sugar, and 1/3 of the miso and simmer for 20 to 30 minutes. Add the remaining miso, simmer over low heat for 2 or 3 minutes, and season to taste, serve, and garnish with separately boiled green beans.
Tip: Boil the green beans separately for a more colorful appearance.
