Kagoshima Prefecture

Butahone yasai(Pork bone with vegetable)

Butahone yasai(Pork bone with vegetable)
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Ingredients (For 4 persons)

  • Kurobuta Tonkotsu 8 pieces
  • Tsubabuki (Tsubasha) 300g
  • Dried Kiriboshi Daikon 200g
  • Niboshi (dried sardines) 30g
  • Soy sauce 3 tbsp.
  • Island Pollock 30g
  • salt As needed
  • Mirin (sweet cooking sake) 2 tbsp.

How to cook

  • 1. Wash the pork bones in two or three batches in lukewarm water.

  • 2. Boil pork bones in a pot with just enough water to soak them. When it boils, scum will come out, so boil them once and wash them clean. The pot also has scum on it, so wash it well.

  • 3. Add some lightly salted pork bones to the cleaned ones. Boil again for about 1 hour.

  • 4. In a separate pot, take some of the boiled water from the pork, add island pomelo, soy sauce, salt, and mirin, and boil the pork bones.

  • 5. Make the broth with more dried sardines.

  • 6. Boil the boiled tsuwabuki and the rehydrated kiriboshi-daikon in a separate pot with the broth from the dried fish.

provider : NPO Amami Nutrition Education and Food Culture Project

* Recipes vary depending on the region and home.