Butajiru
Tonjiru or Butajiru (Japanese豚 汁,とん汁,とんじる) (both literally means pork soup ) is a Japanese soup made from pork and vegetables, which is seasoned with miso paste. Compared to ordinary miso soup, Tonjiru is full-bodied, with a greater amount and variety of ingredients.
Ingredients
Tonjiru is usually cooked with very thinly sliced pork meat and vegetables in dashi (Japanese fish stock ) and seasoned with miso dissolved.
Other common ingredients are Gobō ( Burdock, similar to the black salsify ), devil's tongue, seaweed, spring onions, daikon (white radish ), carrots, tofu (also fried tofu, called Aburaage ), different plant tubers ( such as potatoes, taro or sweet potatoes ) and mushrooms ( Shiitake or Shimeji ).
It is sometimes added bacon instead of pork also very easy seared (not crispy ).
Name
The name Butajiru prevails in western Japan and Hokkaido, while the term Tonjiru in eastern Japan is widespread.
A variation of this Court, with sweet potatoes, which was served in the ski resorts of Niigata Prefecture for skiers until about 1960, was named Sukii - jiru ( " skier soup ").
- Japanese Cuisine
- Soup