Ingredients with Measurements:
- 1 lb pork belly, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 4 cups dashi broth
- 1 cup bamboo shoots, sliced
- 1 cup shiitake mushrooms, sliced
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- Salt and pepper to taste
- 2 green onions, thinly sliced
- 2 tbsp sesame oil
Special Equipment Needed:
- Large pot
- Cutting board
- Knife
- Grater
- Measuring cups and spoons
- Ladle
- Soup bowls
Step-by-Step Instructions:
1. In a large pot, heat sesame oil over medium-high heat. Add sliced pork belly and cook until browned, about 5 minutes.
2. Add sliced onion, minced garlic, and grated ginger to the pot. Cook until the onion is translucent, about 3 minutes.
3. Pour in the dashi broth, soy sauce, sake, and mirin. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
4. Add sliced bamboo shoots and shiitake mushrooms to the pot. Simmer for another 5 minutes.
5. Season with salt and pepper to taste.
6. Ladle the butajiru into soup bowls. Garnish with thinly sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for browning pork belly
Low heat for simmering soup
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat: 30g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Dashi broth can be substituted with chicken or vegetable broth.
- Bamboo shoots can be substituted with canned bamboo shoots.
- Shiitake mushrooms can be substituted with other types of mushrooms.
Variations:
- Add udon noodles to make it a more filling meal.
- Add miso paste for a richer flavor.
- Add chili oil for a spicy kick.
Tips and Tricks:
- Use a sharp knife to slice the pork belly thinly.
- Grate the ginger using a microplane grater to avoid fibrous bits.
- Simmer the soup gently to avoid overcooking the pork belly.
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 butajiru in traditional Japanese soup bowls.
- Garnish with a sprinkle of sesame seeds.
Garnishes:
- Thinly sliced green onions
- Sesame seeds
- Chili oil
Pairings:
- Serve with steamed rice and pickled vegetables.
Suggested Side Dishes:
- Edamame
- Seaweed salad
- Tempura vegetables
Troubleshooting Advice:
- If the soup is too salty, dilute it with more broth or water.
- If the pork belly is tough, simmer it for a longer time until it becomes tender.
Food Safety Advice:
- Make sure to cook the pork belly thoroughly to avoid any risk of foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
- Butajiru is a traditional Japanese soup made with pork and vegetables. It originated in the Tohoku region of Japan.
Flavor Profiles:
- Savory, umami, slightly sweet
Serving Suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Japanese