Kanako's Kitchen

Butajiru: Hearty Miso Soup flavored with Pork

Posted in miso soup, Recipe, soup by Kanako Noda on November 8, 2009

butajiruButajiru 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!

soup ingredients


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

ingedients cutPreparation:

  • 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

salt taro massage taro wash taro

clean gobou sasagaki gobou under water

click to enlarge

Cooking: (This is almost the same as Miso soup with pumpkin. )

  1. Bring the water to a boil
  2. Add in one tea-spoon of Dashi
  3. Add all the ingredients (pork, carrot, taro, gobou, onion, and aburaage) except for the spring onions.
  4. Boil for about 15 minutes over medium heat until the pork and onions are well cooked
  5. Bring the flame down to low
  6. Put the miso into a small strainer. Hold the strainer with the miso in it in one hand and a fork in the other
  7. Dunk the strainer in the broth and slowly help disolve the miso by stroking it with the fork
  8. Add spring onions
  9. Discard the hard miso residue that remains behind in the strainer
  10. Turn heat off

Remember: Don’t boil miso soup! A very gentle simmer is ok. Boiling kills the taste of miso.

boil water add dashi add ingredients

boil add miso add spring onion and finish


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