SOUP、WORLD COOKING RECIPE

JAPANESE. VEGETABLE PORK SOUP ("Buta-jiru")

Schedule time
40 minutes. Plus, Fish soup stock is necessary for 12 hours.
Origin
Japanese dish
Recommended time to eat
Every meal
Recommended for
All people
Composition Pork meat, (Belly, total edible)(Per 100g or 3.5 oz)
Energy 417 Kcal, Water 47.5 %, Protein 13.2 %, Fat 38.3%, Carbohydrates 0.3 %, Fiber 0.0 %, Ash 0.7 %, Calcium 4 mg, Phosphorus 95 mg, Iron 0.9 mg, Sodium 39 mg, Potassium 180 mg, Retinal 12 mg, Carotene 0 mｇ, Retinal Potency 40 IU, Thiamin 0.62 mg, Riboflavin 0.17 mg, Niacin 4.6 mg, Ascorbic acid 1 mg.
Composition was calculated based on the "Japanese Standard Tables of Food Composition".
Message from the Chef
It is easily made.
Ingredients(5 portions)
100 g or 4 oz. Pork meat, (Belly, total edible)
30 g or 1 oz. Abura-age(Abura-age)
150 g or 5 oz. Japanese radish(Daikon)
150 g or 5 Carrots
100 g or 5 oz. Edible burdock root (Gobou)
50 g or 2 oz. Taros corms and tuber(Satoimo)
50 g or 2 oz. Ita-Konnyaku block type(Konnyaku)
800 g or 28 oz. Fish soup stock
60 g or 2 oz. Miso(Miso). Miso(Miso) how to make
15 g or 1/2 oz. Soy sauce. Soy sauce how to make
1535 g or 54 oz. in total(1200 g or 42 oz.in yield)

Fish soup stock
10 g or 1/3 o. Sardines boiled and dried(Niboshi)
800 g or 28 oz. Water

Directions
Fish soup stock
1. Sardines boiled and dried(Niboshi) is put in water for 12 hours. An extract of fish goes out.
2. It's boiled for 10 minutes.
3. It's filtered. Fish is thrown away.

Soup
4. Pork meat, Japanese radish(Daikon) ,Carrots is sliced.
5. Edible burdock root (Gobou) is sliced, It's washed with water for 1 minute.
6. Taros corms and tuber(Satoimo) skin is peeled.
7. Ita-Konnyaku block type(Konnyaku) is sliced, Blanching.
8. Abura-age(Abura-age) blanching.
9. Add Fish soup stock, Japanese radish(Daikon), Carrots, Edible burdock root (Gobou) and Ita-Konnyaku block type(Konnyaku) in a pot.
10. It's boiled for 15 minutes.
11. Add Pork meat and Abura-age(Abura-age) and Taros corms and tuber(Satoimo) in a pot.
12. It's boiled for 10 minutes.
13. Add Miso(Miso) and Soy sauce in a pot.

Photos
Top left: Sardines boiled and dried(Niboshi), Pork, Edible burdock root(Gobou), Carrots, Taros corms and tuber(Satoimo), Ita-Konnyaku block type(Konnyaku), Japanese radish(Daikon), Abra-age(Abra-age), Miso(Miso), Soy sauce

02 Nov, 2008