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The Secret to Easy, Ultra-Delicious Pork Miso Soup, Pro-Level Taste by Kojima Ponsuke [Molecular Cooking Researcher]
SoftwareFirst seen 259 points
This is a recipe for pork miso soup (butajiru) from Japanese cooking researcher Kojima Ponsuke. It says the trick is to brown the burdock and pork first, then steam the vegetables instead of boiling them.
What the recipe says
The recipe makes tasty pork miso soup with a few simple steps. First, brown the burdock root and the pork until they have a deep color. Then add the other vegetables and seasonings. Cook them with a small amount of liquid and a lid, so they steam instead of boil. Finally, add water and miso.
Key numbers and facts
- Serves 4 people
- Pork belly: 300 g
- Water: about 500 ml, enough to just cover the ingredients
- Steaming time: about 20 minutes, until the daikon radish is soft
- Stir every 3 to 5 minutes so it does not stick to the pot
What is steaming instead of boiling?
Usually, soup is boiled in a lot of water. This recipe uses only a little water. The food cooks in its own juices and in the steam under a lid. The author says this makes the soup taste richer. He says the reason is explained in his video, and he calls it a principle of chemical equilibrium.
Why it matters
Many people make miso soup at home. This recipe shows that a few small changes, like browning the ingredients and steaming them, can make the taste much better. It uses the same ingredients as a normal recipe, so no special skills or tools are needed. The author says the recipe has been tested for more than six months before it was posted.
Tips to try
- Brown the burdock well. Burnt bits are fine, the author says.
- Taste the soup when it starts to boil, before adding miso.
- Start with 1 tablespoon of miso, then add more little by little.
- Watch the video for the full reasons and the konjac tips.