Ingredients with Measurements:
- 1 pound of pork belly, sliced into thin pieces
- 1 tablespoon of vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 4 cups of dashi broth
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1/4 cup of sake
- 1/2 cup of dried wakame seaweed
- 1/2 pound of shrimp, peeled and deveined
- 2 scallions, thinly sliced
Special equipment needed:
- Large pot
- Ladle
- Strainer
Step-by-step instructions:
1. Heat the vegetable oil in a large pot 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 the onion is translucent, about 3 minutes.
3. Pour in the dashi broth, soy sauce, mirin, and sake. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
4. Add the dried wakame seaweed to the pot and simmer for another 5 minutes.
5. Add the shrimp to the pot and cook until they turn pink, about 2-3 minutes.
6. Ladle the butajiru into bowls and top with sliced scallions.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for browning the pork belly, then low heat for simmering the soup.
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Protein: 30g
Carbohydrates: 20g
Fiber: 2g
Sugar: 7g
Sodium: 2100mg
Substitutions for ingredients:
- Pork belly can be substituted with sliced beef or chicken.
- Dashi broth can be substituted with chicken or vegetable broth.
- Mirin can be substituted with sweet white wine or rice vinegar.
- Sake can be substituted with dry white wine or rice vinegar.
- Shrimp can be substituted with scallops or tofu.
Variations:
- Add sliced mushrooms or carrots to the soup for extra flavor and nutrition.
- Use udon noodles instead of wakame seaweed for a heartier soup.
- Add a beaten egg to the soup for a creamy texture.
Tips and tricks:
- To make the soup more flavorful, let it simmer for a longer time.
- Soak the dried wakame seaweed in cold water for 5 minutes before adding it to the soup.
- Use fresh shrimp for the best taste and texture.
Storage instructions:
Store leftover butajiru 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 individual bowls and garnish with sliced scallions.
Garnishes:
Sliced scallions, sesame seeds, or chopped cilantro.
Pairings:
Serve the butajiru with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Edamame
- Gyoza
- Tempura vegetables
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute it.
- If the soup is too bland, add more soy sauce or salt to taste.
Food safety advice:
- Make sure to cook the shrimp thoroughly to avoid 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 is often served as a hearty meal during the colder months.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve the butajiru as a main course for lunch or dinner.
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Region: Japanese