Butajiru: Hearty Miso Soup flavored with Pork
Butajiru is basically miso soup, but with one special ingredient: pork. The key thing here, though, is to go beyond just pork and add a lot of vegetables: enough to take it up a notch from the light broth you associate with Miso soup and turn it into the centerpiece of a meal.
What’s great about butajiru is that, once you chop all those vegetables, you don’t have to work a lot to make a really substantial meal. White rice, Butajiru and one small side dish (if you like) would make a perfect, well-balanced meal. So when cook is feeling a bit lazy, it’s a great solution: an easy warming dish for a cold winter day.
Because one thing I guarantee: Butajiru warms you up!
Ingredients (for two):
- Pork -100g.
- Half a carrot
- Taro – three to five
- Half a gobou
- Half an onion
- Aburaage – some pieces
- Spring onion – one or two stalks
- Miso paste – one and a half tablespoons per diner
- Dashi soup base – one teaspoon
- One cup of water per diner
- Slice the pork in very thin pieces
- Slice the carrot in little strips
- Julienne the onions
- Cut aburaage into small pieces
- Chop the spring onions
- Peel the taro roots, cut in halves or thirds. Put cut taro pieces on a strainer, sprinkle with two tablespoons of salt, massage the salt into the taro to get rid of the excess starch. Then rinse them well
- Shave off the skin of the gobou with the sharp end of a knife and rinse it with cold water.
- Cut the gobou into chips with a knife by shaving it as though you were sharpening a pencil
click to enlarge
Cooking: (This is almost the same as Miso soup with pumpkin. )
- Bring the water to a boil
- Add in one tea-spoon of Dashi
- Add all the ingredients (pork, carrot, taro, gobou, onion, and aburaage) except for the spring onions.
- Boil for about 15 minutes over medium heat until the pork and onions are well cooked
- Bring the flame down to low
- Put the miso into a small strainer. Hold the strainer with the miso in it in one hand and a fork in the other
- Dunk the strainer in the broth and slowly help disolve the miso by stroking it with the fork
- Add spring onions
- Discard the hard miso residue that remains behind in the strainer
- Turn heat off
Remember: Don’t boil miso soup! A very gentle simmer is ok. Boiling kills the taste of miso.