Butajiru

Name: Butajiru
Ingredients: 1 lb Pork belly; 2 tbsp Vegetable oil; 2 Onion; 3 cloves Garlic; 2 inches Ginger; 4 cups Dashi broth; 2 tbsp Soy sauce; 1 tbsp Sake; 1 tbsp Mirin

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesextremelyFancytraditionaldrinks

Nutrition (per serving)

910Calories

95 gProtein

65 gCarbs

45 gFat

9 gSugar

1100 mgSalt

Ingredients

1 lb Pork belly
2 tbsp Vegetable oil
2 Onion
3 cloves Garlic
2 inches Ginger
4 cups Dashi broth
2 tbsp Soy sauce
1 tbsp Sake
1 tbsp Mirin

Method

Heat oil in a large pot over medium-high until shimmering, about 2 minutes, then add the pork belly and cook until browned on all sides, about 5 minutes.
Remove the pork from the pot, then set aside, leaving the drippings behind.
Add onion, garlic, and ginger to the pot, then cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add dashi broth, soy sauce, sake, and mirin to the pot, then bring to a boil over high heat.
Return the pork to the pot, then reduce heat to low and simmer, skimming foam occasionally, for at least 1 hour, or until the pork is tender and the broth is rich and flavorful.
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids, then slice the pork into thin strips and add back to the pot.
Serve the butajiru hot, garnished with grated daikon and a sprinkle of green onions, if desired.