Butadziru Soup
Origin of the recipe
Jiru means soup, and ton means pork. In Western Japan and Hokkaido, this soup is called Butajiru—the meaning is the same, but the pronunciation of the kanji differs. It's a variation of the classic Japanese miso soup with pork belly, egg, and vegetables.
What do you need for cooking?
Ingredients
-
Pork belly
-
Dasha
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Miso paste
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Carrot
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Onion
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Egg
-
Water
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Green onions
Kitchen utensils
- Knife
- Board
- Lid
- Ladle
- shoulder blade
Try Japanese Butajiru soup with tender pork, fresh vegetables, and traditional seasonings. This simple step-by-step recipe makes it easy to prepare this flavorful and filling dish at home!
Step-by-step recipe
Step 1:
Bring water to a boil in a saucepan. Chop the onion and carrot and add them to the saucepan along with the packet of Hondashi broth.
Step 2:
Cook for about 5 minutes, stirring occasionally.
Step 3:
Remove and discard the bouillon packet.
Step 4:
Add chopped bacon and cook until cooked through.
Step 5:
Beat the egg, being careful not to break the yolk, cover and cook for another minute.
Step 6:
Add miso paste, stir well until dissolved and cook for another minute.
Step 7:
Remove the ladle from the heat, ladle the soup into bowls and garnish with chopped green onions.
Cooking tips
The pork should be cut thinly and into small pieces.
Hondashi broth is available online. If you can't find it in packets, add a teaspoon of dried dashi to the soup.
