Butajiru (or Tonjiru) is a comforting Japanese miso soup made with pork and a variety of vegetables. Packed with fiber-rich root veggies, onions, and pork, it’s great for boosting your energy (Qi) and keeping your body hydrated. It’s the perfect cozy soup for those dry, chilly winter days.

Carrots help replenish your blood, while onions improve both Qi and blood circulation. Daikon radish is great for supporting digestion.

Feel free to add your favorite veggies to make your own personalized version of Butajiru!

Ingredients (4 Serving)

200g Pork belly (sliced, cut into 4cm wide)
1 medium Onion (peeled and sliced)
1/2 Burdock root (Sliced diagonally)
1 pack Konjac (Torn by hand in bite-sized pieces)
1 medium Carrot (cut into quarter-rounds)
10cm Daikon radish (peeled and cut into quarter-rounds)
2tbsp fresh ginger root (chopped)
1 clove Garlic (chopped)
2.5 tsp Dashi stock powder 
2 tbsp Sake
2 tbsp Mirin
2 tbsp Miso paste
2 tbsp Cooking oil
700ml Water
Shichimi (Japanese chili powder) *optional

Method

Step 1 - Heat a pan and add 1 tbsp cooking oil. Sear the burdock on both sides until browned, then set it aside.
Step 2 - In the same pan, add the pork and cook until browned over medium heat.
Step 3 - Add the garlic and ginger root and stir for a minute over medium heat.
Step 4 - Add the onion, carrot and daikon radish and stir, then add the burdock root as well.
Step 5 - Add the konjac and stir.
Step 6 - Add the dashi stock powder,sake and mirin, stir for 3 minutes over low heat.
Step 7 - Add the water and cook over low-medium heat. 
Step 8 - Bring to a boil, then reduce the heat to low and let the soup simmer until the vegetables are tender.
Step 9 - Turn off the heat and dissolve miso into the soup. Sprinkle some Shichimi on top if you like.