Photograph of the finished Butajiru

Japan · Canh miso thịt heo Butajiru

Butajiru

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 400 g
  • Photograph of Miso paste Miso paste 120 g
  • Photograph of Carrot Carrot 1.2
  • Photograph of White radish White radish 240 g
  • Photograph of Taro Taro 320 g
  • Photograph of Konnyaku jelly Konnyaku jelly 200 g
  • Photograph of Dashi broth Dashi broth 1.6 l
  • Photograph of Spring onion Spring onion 60 g
  • Photograph of Steamed rice Steamed rice 800 g

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.

Start cooking