Ingredients with Measurements:
- 1 pound pork belly, sliced into 1-inch pieces
- 1 medium eggplant, cut into bite-sized pieces
- 6 shiitake mushrooms, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 cups dashi stock
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 2 tablespoons vegetable oil
- 2 green onions, sliced
- 2 eggs, beaten
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork belly and cook until browned, about 5 minutes.
2. Add the onion, garlic, and ginger to the pot and cook until softened, about 3 minutes.
3. Add the eggplant and shiitake mushrooms to the pot and cook for 2-3 minutes.
4. Pour in the dashi stock, soy sauce, mirin, and sake. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the pork is tender and the vegetables are cooked through.
5. Add salt and pepper to taste.
6. Slowly pour the beaten eggs into the pot, stirring gently to create egg ribbons.
7. Divide the butajiru into soup bowls and garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the pork belly, then low heat for simmering the soup.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 32g
Carbohydrates: 12g
Protein: 27g
Sodium: 1300mg
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or chicken thighs.
- Dashi stock can be substituted with chicken or vegetable stock.
- Mirin can be substituted with sweet white wine or rice vinegar.
- Sake can be substituted with dry white wine or rice vinegar.
Variations:
- Add other vegetables such as carrots, potatoes, or daikon radish.
- Use tofu instead of pork for a vegetarian version.
- Add udon noodles to make it a heartier meal.
Tips and tricks:
- Be careful not to overcook the egg ribbons, as they can become tough and rubbery.
- Adjust the seasoning to your taste by adding more soy sauce or salt.
- For a richer broth, add a tablespoon of miso paste at the end of cooking.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve the butajiru in individual soup bowls, garnished with sliced green onions.
Garnishes:
Sliced green onions, chopped cilantro, or sesame seeds.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Edamame, cucumber salad, or miso soup.
Troubleshooting advice:
- If the soup is too salty, add more dashi stock or water to dilute it.
- If the pork is tough, simmer for a longer time until tender.
- If the egg ribbons are too thin, beat the eggs more vigorously before adding them to the pot.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Butajiru is a traditional Japanese soup made with pork and vegetables. It originated in the Tohoku region of Japan and is often served during the cold winter months.
Flavor profiles:
Savory, umami-rich, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Japanese