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japanese

Buta Jiru with Rice and Mixed Roots

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
300 kcal 2000 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

  1. 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.
  2. carrotburdock rootwater
    Add carrot and burdock and saute 2 minutes. Add water and bring to a simmer; cook 8-10 minutes until roots soften.
  3. miso pastefirm tofu
    Add tofu and cook 2 minutes. Lower heat and dissolve miso into the soup without boiling hard.
  4. soy saucescallionscooked short grain rice
    Taste and adjust with soy sauce if needed. Serve hot with rice and top with sliced scallions.

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