Miso Butter Dago-Jiru

Miso Butter Dago-Jiru

I spiced up the usual recipe for dango-jiru by adding butter as a final touch for a rich soup. The chicken is an essential ingredient.

Ingredients: 2 servings

● Chicken
about 50 g
● Potatoes
around 1
● Carrot
about 1/2
● Onion
around 1/2
● Egg
● Water
as needed
● Plain flour
as needed
● Miso
to taste
● Butter
to taste


1. Rough chop the chicken into 1 cm pieces. Chop the vegetables into bite-sized pieces.
2. Make the dango dumplings by combining the A ingredients. Whisk the egg, add about 50 ml of water, mix, then add the flour. Make the batter soft and thick to the point where it can be scooped up with a spoon.
3. After sautéing the chicken in oil to brown the surface, sauté the vegetables. Then, add the dashi soup so that it's above the level of the contents of the pot.
4. When the vegetables are cooked through, scoop out the dango with a spoon, then add it to the soup. Add the miso once it comes to a boil.
5. It's also great with a garnish of green onions. Finally, add butter, and serve!

Story Behind this Recipe

I revised a recipe I saw on TV.