Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 medium carrots, peeled and sliced into thin rounds
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 4 cups dashi stock
- 1/4 cup miso paste
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp sugar
- 1/2 lb shiitake mushrooms, stems removed and caps sliced
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Pour in the dashi stock and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
4. In a small bowl, whisk together the miso paste, soy sauce, sake, mirin, and sugar until smooth.
5. Add the miso mixture to the pot and stir to combine. Simmer for another 5 minutes.
6. Add the sliced carrots and shiitake mushrooms to the pot and simmer for 10 minutes, or until the vegetables are tender.
7. Ladle the butajiru into soup bowls and garnish with green onions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 15g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be substituted with pork or beef
- Shiitake mushrooms can be substituted with other types of mushrooms
- Carrots can be substituted with other vegetables such as daikon or sweet potato
Variations:
- Add tofu for a vegetarian option
- Add udon noodles for a heartier meal
- Add sliced bamboo shoots for extra texture
Tips and tricks:
- Use a high-quality miso paste for the best flavor
- Don't boil the miso paste as it can become bitter
- Adjust the amount of miso paste to your taste preference
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in traditional Japanese soup bowls.
Garnishes:
Green onions and cilantro
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Edamame or gyoza
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the flavor.
- If the soup is too thin, add more miso paste to thicken it.
Food safety advice:
Make sure to cook the chicken thoroughly to an internal temperature of 165°F.
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