"Buta-jiru"

Editor: Mariko

Let's try to cook Buta-jiru which is a nutrituionally balanced meal by using plenty of meat and vegetables!

Japanese

Ingredients (for 2 servings)

150g thinly sliced Pork, 1/3 Carrot, 100g DAIKON (Japanese radish),
1/4 GOBOU (burdock), 1/4 KON-NYAKU, 1/2 NEGI (welsh onion)
1 teaspoon sugar, 1 teaspoon soy sauce, 1/2 tablespoon salad oil,
3 cups dashi-jiru or water, 3 tablespoons miso paste,
Shichimi-tougarashi (spice) as suitable

Preparation
PORK	Cut into bite sized pieces.
CARROT, DAIKON	Peel carrot and daikon. Cut in round slice about 5mm width, and cut into quaters.
GOBOU	Wash the skin well. Cut in slantwise. Or slice the gobou thinly as if you sharpen a pencil. Soak GOBOU pieces in water.
NEGI	Cut into 1cm length.
KON-NYAKU	Boil kon-nyaku quickly at first. Cut into 5mm width.

Cooking
1	Preheat a saucepan and boil KON-NYAKU at middle heat until it become slightly hard, in order to get rid of excessive moisture.
2	Add CARROT, DAIKON and GOBOU in the saucepan and fry them. After they were evenly covered with oil, put PORK pieces in it.
3	After both sides of meat were browned, add sugar in it. Boil them at high heat and remove the harshness.
4	Turn down the heat and boil them for 5 minutes. Put the half of miso paste in.
5	After vegetables boiled, add NEGI, remaining miso paste and soy sauce.
6	If you like, sprinkle Shichimi-tougarashi as you eat.

Mariko's Advice

Please don't boil too much after you put miso in.
The feature of miso is to lost its flavor by boiling too much.
That's why we put miso in twice; first half of miso is for tasting and the remaining miso is for seasoning the flavor.

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