Ingredients with Measurements:
- 1 pound pork belly, sliced
- 1 large eggplant, diced
- 1 piece konbu (dried kelp), about 4 inches
- 4 cups dashi (Japanese soup stock)
- 1/4 cup miso paste
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 2 tablespoons mirin
- 2 green onions, thinly sliced
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. Soak the konbu in 4 cups of water for at least 30 minutes to make the dashi.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the sliced pork belly and cook until browned, about 5 minutes.
3. Add the diced eggplant and cook for another 5 minutes, stirring occasionally.
4. Pour the dashi into the pot and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
5. In a small bowl, whisk together the miso paste, soy sauce, sake, and mirin. Add the mixture to the pot and stir well.
6. Add the sliced green onions and simmer for another 5 minutes.
7. Slowly pour the beaten eggs into the pot, stirring gently to create egg ribbons.
8. Season with salt and pepper to taste.
9. Serve hot in soup bowls.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the pork and eggplant
Low heat for simmering the soup
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Total fat: 35g
Saturated fat: 12g
Cholesterol: 150mg
Sodium: 1200mg
Total carbohydrate: 11g
Dietary fiber: 2g
Total sugars: 5g
Protein: 21g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Eggplant can be substituted with zucchini or mushrooms.
- Konbu can be substituted with other types of dried seaweed.
Variations:
- Add other vegetables such as carrots, daikon, or spinach.
- Use different types of miso paste for different flavors.
- Add chili paste or hot sauce for a spicy kick.
Tips and tricks:
- Soaking the konbu in water before making the dashi will enhance the flavor.
- Be gentle when stirring the egg into the soup to create delicate egg ribbons.
- Adjust the seasoning to taste by adding more miso paste, soy sauce, or sake.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in traditional Japanese soup bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions, sesame seeds, nori (dried seaweed), or shichimi togarashi (Japanese seven-spice blend).
Pairings:
Serve with steamed rice and pickled vegetables for a complete meal.
Suggested side dishes:
Edamame, cucumber salad, or miso-glazed eggplant.
Troubleshooting advice:
- If the soup is too salty, add more water or dashi to dilute the flavor.
- If the soup is too thick, add more water or dashi to thin it out.
Food safety advice:
- Make sure to cook the pork and eggplant thoroughly to avoid any foodborne illnesses.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Butajiru is a traditional Japanese soup made with pork and vegetables. It is often served as a hearty meal during the colder months.
Flavor profiles:
Savory, umami-rich, slightly sweet, and salty.
Serving suggestions:
Serve the soup hot with steamed rice and pickled vegetables for a complete meal.
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