Butajiru Nabe (Pork and Vegetable Miso Hot Pot)
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Ingredients
- 400 g pork belly slices
- 1 carrot, julienned
- 150 g mooli (daikon radish)
- 2 leeks, sliced
- 2 tsp dashi stock powder
- 3 tbsp white miso paste
- 300 g sushi rice
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 728 kcal
- Protein
- 22.5 g
- Carbohydrate
- 67.5 g
- of which sugars
- 5.3 g
- Fat
- 39.7 g
- of which saturates
- 13.9 g
- Fibre
- 4.7 g
- Salt
- 2.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Cut the pork belly into bite-sized strips. Heat a large pan over a medium-high heat and fry the pork for 4-5 minutes until lightly browned.
- 3
Whisk the dashi stock powder into 1 litre water and pour into the pan with the carrot and mooli.
- 4
Bring to a simmer, cover and cook for 15 minutes until the vegetables are tender and the pork has no pink remaining.
- 5
Add the leeks and simmer for 3 minutes, then stir in the white miso paste until dissolved; do not boil hard once the miso is in.
- 6
Ladle into bowls, scatter with the spring onions and serve with the rice.
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