Ingredients with Measurements:
- 1 lb pork belly, sliced
- 1/2 cup sake
- 1/2 cup mirin
- 1/2 cup soy sauce
- 1/2 cup white miso paste
- 2 cups dashi stock
- 1 onion, sliced
- 1 carrot, sliced
- 1 potato, diced
- 1/2 cup shiitake mushrooms, sliced
- 2 green onions, sliced
- 1 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the pork belly and cook until browned on all sides.
2. Add the onion, carrot, potato, and shiitake mushrooms to the pot and cook for 5 minutes.
3. Add the sake, mirin, soy sauce, and dashi stock to the pot and bring to a boil.
4. Reduce the heat to low and simmer for 30 minutes.
5. In a small bowl, mix the miso paste with a ladle of the broth until smooth.
6. Add the miso paste to the pot and stir until well combined.
7. Simmer for an additional 10 minutes.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Protein: 25g
Carbohydrates: 30g
Fiber: 5g
Sugar: 10g
Sodium: 2000mg
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or chicken thighs.
- Dashi stock can be substituted with chicken or vegetable stock.
- Shiitake mushrooms can be substituted with any type of mushroom.
Variations:
- Add tofu or other vegetables such as spinach or bok choy.
- Use different types of meat such as beef or seafood.
- Add chili paste or ginger for extra flavor.
Tips and tricks:
- Make sure to brown the pork belly well for extra flavor.
- Use a wooden spoon to stir the soup to prevent the miso paste from clumping.
- Adjust the amount of miso paste to your taste preference.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until hot.
Presentation ideas:
Serve in individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables, steamed rice
Troubleshooting advice:
- If the soup is too salty, add more water or stock to dilute.
- If the miso paste clumps, use a whisk to break it up.
Food safety advice:
Make sure to cook the pork belly thoroughly to prevent any foodborne illnesses.
Food history:
Kasujiru is a traditional Japanese soup made with miso paste and sake. It is often served with meat and vegetables.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot as a main dish.
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Region: Japanese