japanese

Buta Jiru with Rice and Mixed Roots

Name: Buta Jiru with Rice and Mixed Roots
Yield: 1 serving
Cuisine: japanese
Ingredients: 59 g pork belly thin sliced; 24 g miso paste; 102 g firm tofu; 68 g carrot; 59 g burdock root; 7 g sesame oil; 382 g water; 5 g soy sauce; 13 g scallions; 144 g cooked short grain rice

This simmered dish pairs burdock root with cooked short grain rice, pork belly thin sliced and miso paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

26 g Protein

60 g Carbohydrates

35 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

59g pork belly thin sliced 224 kcal
24g miso paste 48 kcal
102g firm tofu 78 kcal
68g carrot 28 kcal
59g burdock root 15 kcal
7g sesame oil 62 kcal
382g water 0 kcal
5g soy sauce 4 kcal
13g scallions 5 kcal
144g cooked short grain rice 187 kcal

Cooking instructions

pork belly thin slicedsesame oil
In a small pot, heat sesame oil over medium. Add pork belly and cook until it renders and lightly browns, 3-4 minutes.
carrotburdock rootwater
Add carrot and burdock and saute 2 minutes. Add water and bring to a simmer; cook 8-10 minutes until roots soften.
miso pastefirm tofu
Add tofu and cook 2 minutes. Lower heat and dissolve miso into the soup without boiling hard.
soy saucescallionscooked short grain rice
Taste and adjust with soy sauce if needed. Serve hot with rice and top with sliced scallions.