Butajiru (Pork belly Root vegetable Soup)

Butajiru (Pork belly and root vegetable soup)

What kind of dish is Butajiru (Pork belly and root vegetable soup)??

Butajiru is a Japanese soup made by stir-frying pork and vegetables and then seasoning them with miso.
It’s a type of miso soup, but it’s characterized by its many ingredients.

This soup typically uses pork belly and root vegetables (burdock, daikon radish, sweet potato).
Other favorite ingredients, such as mushrooms, konnyaku, and green onions, can also be added depending on the household and region.

One recommended way to enjoy this soup is to add accents such as Shichimi Togarashi (Seven-spice Spice) or yuzu pepper.

Enjoy the rich fat of the pork belly and the aroma and texture of the root vegetables!

Japanese Soups Similar to Butajiru
・Miso Soup: This soup uses tofu, seaweed, potatoes, root vegetables, and leafy vegetables, seasoned with miso. Animal products are rarely used.
・Kenchinjiru: Based on shojin ryori (vegetarian cuisine), it does not contain any animal products. Tofu, fried tofu, and leafy vegetables are fried, then water is added and the dish is seasoned with soy sauce.

NUTRITION FACTS : Butajiru (Pork belly and root vegetable soup)

INGREDIENTS : Butajiru (Pork belly and root vegetable soup)

• Pork belly (100g)
• Sesame oil (4g)
• Taro (120g)
• Daikon radish (100g)
• Carrot (50g)
• Shimeji mushrooms (50g)
• Dried shiitake mushrooms (2 pieces, 8g)
• Water (700g)
• Miso (30g)
• Dark soy sauce (10g)
• Dashi pack (2 packs) or dashi stock granules (8g)

How to make Buta Jiru (Pork belly and root vegetable soup)

Soak the dried shiitake mushrooms in water the day before.

1. Peel the taro with a knife. Wetting taro will make it slimy, so wash it after peeling.
2. Peel the daikon radish and carrot and cut them into chrysanthemum shapes.
3. Cut off the bottom of the shiitake mushrooms and separate the bunches.
4. Gently squeeze the water out of the dried shiitake mushrooms, then cut off the stems and cut the caps into quarters. Do not discard the water the dried shiitake mushrooms were soaked in!
5. Heat sesame oil in a deep pot and fry the pork belly.
6. When the pork belly has browned, add the other ingredients to the pot and mix well.
7. Combine the water and the water the dried shiitake mushrooms were soaked in to make 700g, and strain through a colander before adding to the pot. This is to remove any debris that may be attached to the dried shiitake mushrooms.
8. Add the dashi pack and simmer until the ingredients are soft.
9. Add miso and soy sauce and simmer for 2 minutes.