Butajiru
August 27th, 2009
Butajiru
Butajiru
Ingredients (4 servings)
- 30g carrot
- 30g gobou
- 50g radish
- 200g belly of pork
- 50g ito-konnyaku
- 3 siitake
- 2 Welsh onion
- 900cc dashi
- 80g miso
Preparation
1. Slice the gobou thinly as if you were sharpening
a pencil and dip it in water. Then, slice the siitake,
and cut the carrot and the radish into 4cm. @
2. Boil the ito-konnyaku, and cut into bite sized pieces.
3. Cut the pork into bite sized pieces.
