Ingredients with Measurements:
- 1 lb. thinly sliced pork belly
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tbsp. vegetable oil
- 6 cups chicken broth
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp. sugar
- 2 tbsp. cornstarch
- 2 tbsp. water
- 4 cups cooked rice
- 4 green onions, sliced
- 4 eggs, boiled and sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the sliced onion and minced garlic, and sauté until fragrant.
2. Add the thinly sliced pork belly to the pot and cook until browned on both sides.
3. In a mixing bowl, whisk together the chicken broth, soy sauce, mirin, and sugar. Pour the mixture into the pot and bring to a boil.
4. Reduce the heat to low and let the soup simmer for 15-20 minutes.
5. In a small bowl, mix together the cornstarch and water until smooth. Add the mixture to the soup and stir until the soup thickens.
6. Season the soup with salt and pepper to taste.
7. To serve, place a scoop of cooked rice in each bowl. Ladle the soup over the rice and top with sliced green onions and boiled egg slices.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 650
- Fat: 32g
- Carbohydrates: 49g
- Protein: 39g
Substitutions for ingredients:
- Pork belly can be substituted with thinly sliced pork loin or chicken breast.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Cornstarch can be substituted with flour or arrowroot powder.
Variations:
- Add sliced mushrooms or bok choy to the soup for added flavor and nutrition.
- Use brown rice instead of white rice for a healthier option.
- Add a splash of hot sauce or chili oil for a spicy kick.
Tips and tricks:
- Use a sharp knife to thinly slice the pork belly for even cooking.
- Boil the eggs ahead of time and store in the refrigerator until ready to use.
- Make sure to whisk the cornstarch and water mixture until smooth to prevent lumps in the soup.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in a large bowl with a scoop of rice in the center and the sliced pork belly and green onions arranged around the rice.
Garnishes:
- Top the soup with a sprinkle of sesame seeds or chopped cilantro for added flavor and texture.
Pairings:
- Serve the soup with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli or bok choy
- Mixed greens salad with a ginger dressing
Troubleshooting advice:
- If the soup is too thick, add more chicken broth to thin it out.
- If the soup is too thin, mix together more cornstarch and water and add it to the soup until it thickens to your desired consistency.
Food safety advice:
- Make sure to cook the pork belly thoroughly to prevent any foodborne illnesses.
- Store leftover soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Butadon is a popular Japanese dish that originated in the city of Sendai in the early 20th century. It consists of thinly sliced pork belly served over a bowl of rice.
Flavor profiles:
- The soup has a savory and slightly sweet flavor from the soy sauce and mirin, while the pork belly adds a rich and meaty flavor.
Serving suggestions:
- Serve the soup hot with a side of rice and garnished with sliced green onions and boiled egg slices.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese