Soups
Butajiru (Pork and Vegetable Miso Soup)
Ingredients
- 150 g thinly sliced pork belly (5 oz)
- 100 g daikon radish, sliced into thin half-moons (3.5 oz)
- 1 carrot, sliced into thin half-moons
- 1/2 burdock root, shaved thin
- 100 g potato, cubed (3.5 oz)
- 800 ml dashi stock (3 1/3 cups)
- 3 tbsp miso paste
- 1 tsp sesame oil
- 1 spring onion, sliced, to garnish
Method
- Heat sesame oil in a pot and briefly stir-fry the pork slices until no longer pink.
- Add daikon, carrot, burdock and potato; stir-fry 2 minutes.
- Pour in dashi stock and bring to a simmer, cooking 12-15 minutes until vegetables are tender.
- Skim any foam from the surface as it cooks.
- Dissolve miso in a ladle of hot broth, then stir back into the pot; do not boil after adding miso.
- Ladle into bowls and top with sliced spring onion.
Introduction: Butajiru is a heartier cousin of miso soup, simmered with thin pork slices and root vegetables such as daikon, carrot and burdock root, popular in colder months and often served at community events and festivals.
Cultural Background: Butajiru is a heartier cousin of miso soup, simmered with thin pork slices and root vegetables such as daikon, carrot and burdock root, popular in colder months and often served at community events and festivals.
Tips: Slice vegetables thin and uniformly so they cook evenly and quickly alongside the pork.
Variations: Some regions add konnyaku (konjac) or taro; a vegetarian version replaces pork with extra root vegetables and mushrooms.
Storage: Refrigerate for up to 3 days; flavour deepens the following day.
Reheating: Reheat gently on the stovetop over low heat, avoiding a hard boil.
FAQs:
Q: What is burdock root and can it be omitted?
A: Burdock root (gobo) adds an earthy flavour typical of the dish; it can be omitted if unavailable without ruining the soup.
Q: Can this be made vegetarian?
A: Yes, replace pork with mushrooms and use a kombu-based dashi.
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