Ingredients with Measurements:
- 1 pound pork belly, sliced into bite-sized pieces
- 1 medium daikon radish, peeled and sliced into bite-sized pieces
- 4 cups dashi broth
- 1/4 cup soy sauce
- 1/4 cup sake
- 2 tablespoons mirin
- 2 tablespoons sugar
- 2 green onions, thinly sliced
- 1 tablespoon grated ginger
- 1 tablespoon vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Serving bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the pork belly and cook until browned on all sides, about 5 minutes.
3. Add the daikon, dashi broth, soy sauce, sake, mirin, and sugar to the pot.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, or until the daikon is tender and the pork is cooked through.
5. Stir in the grated ginger and green onions.
6. Ladle the butajiru into serving bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 20g
Protein: 20g
Sodium: 1,500mg
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Dashi broth can be substituted with chicken or vegetable broth.
- Mirin can be substituted with rice vinegar and sugar.
Variations:
- Add sliced shiitake mushrooms for extra flavor.
- Use chicken instead of pork for a lighter version.
- Add udon noodles for a heartier meal.
Tips and tricks:
- To make the butajiru less fatty, skim off any excess fat that rises to the surface while simmering.
- For a more intense flavor, marinate the pork in soy sauce and sake for 30 minutes before cooking.
Storage instructions:
Refrigerate leftovers 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 bowls with chopsticks and a spoon.
Garnishes:
Garnish with sliced green onions and shichimi togarashi (Japanese seven spice).
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the butajiru is too salty, add more water or broth to dilute the flavor.
- If the daikon is too tough, simmer for an additional 10-15 minutes until tender.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Butajiru is a traditional Japanese soup made with pork and vegetables. It is a popular comfort food in Japan, especially during the colder months.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Japanese