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

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

1. 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.
2. 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.
3. Turn off the heat and dissolve
   the miso in the liquid of
   the saucepan. Then, sprinkle the
   Welsh onion on top.