Butajiru
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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

- 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.
@
- Boil the ito-konnyaku, and cut into bite sized pieces.
- Cut the pork into bite sized pieces.
Recipe
- Heat a saucepan and brown the pork
pieces on both sides. Then, add the
carrot, the gobou, the radish and the siitake,
and fry them.
- Add ito-konnyaku and dashi. Cook over high
heat until it boils. Then, cook over medium
heat until it becomes soft removing
the scum periodically.
- Turn off the heat and dissolve
the miso in the liquid of
the saucepan. Then, sprinkle the
Welsh onion on top.
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Last modified: Wed Nov 13 16:23:39 JST 1996