Butajiru

Method

1. 1 Sauté the sliced pork belly until the fat renders out and the skin is browned.
2. 2 Add the blanched carrots, radishes, taro, and konnyaku to the pan and stir-fry.
3. 3 Pour in the dashi, bring to a boil, and carefully skim off the foam to keep the broth clear.
4. 4 Simmer for 20 minutes until the vegetables are completely tender.
5. 5 Dissolve the miso in a ladle of broth, return it to the pot, turn off the heat immediately without letting it boil again, and sprinkle with chopped green onions.

With an appliance

• Pressure cooker 32 min

  Replace steps 3 and 4: cook the meat with carrots, radishes, taro, and konnyaku in high-pressure dashi for 6 minutes, then quickly release the pressure. The miso in step 5 should only be added after opening the lid and turning off the heat; do not pressure cook it.