![Butajiru](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/dishes/butajiru--f86c1271-fcf1-4f7e-a1e9-8c038bad5a6b.png)
Dish
Butajiru
Pork miso soup
Butajiru is a comforting and flavorful soup that is popular in Japan. The soup is made with a base of dashi, a broth made from dried fish and seaweed. Thinly sliced pork is added to the broth, along with vegetables such as daikon radish, carrots, and shiitake mushrooms. The soup is typically served with rice and pickled vegetables on the side. Butajiru is a great source of protein and vitamins.
Origins and history
Butajiru has been a staple in Japanese cuisine for centuries. The soup is believed to have originated in the Edo period (1603-1868). Today, butajiru is still a popular dish in Japan and can be found in many Japanese restaurants around the world.
Dietary considerations
Gluten-free
Variations
There are many variations of butajiru, with different vegetables and meats used depending on the region and personal preference. Some variations include tofu, green onions, and spinach. Some recipes also call for the addition of miso, a fermented soybean paste that adds a rich umami flavor to the soup.
Presentation and garnishing
Butajiru is typically served in a large bowl with the pork and vegetables arranged on top. The soup can be garnished with chopped scallions and shichimi togarashi, a Japanese spice blend. It is important to note that the dashi broth is the key to the soup's flavor, so it is worth taking the time to make it from scratch if possible.
Tips & Tricks
To make the soup even heartier, try adding noodles or dumplings. Butajiru can also be made in a slow cooker for a more hands-off approach.
Side-dishes
Pickled vegetables, rice
Drink pairings
Sake, Japanese rice wine
Delicious Butajiru recipes
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