Satsuma jiru (misoflavored pork & vegetable stew)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Boned Pork 1/4\" Dice |
| Section Canned Konnyaku | ||
| 1 | Gobo | |
| 1 | 1\" Slice Daikon | |
| 4 | ounces | Aka Miso |
| 1 | Green Onion | |
| 1 | pounds | Pork Neck Bones |
| 2 | Shiitake | |
| 1 | Medium Carrot | |
| 4 | ounces | Sweet Potato, Pld 1/4\" Dice |
| 1 | pinch | MSG |
| Hichimi Togarishi | ||
Directions
Cut Konnyaku into strips ¼" wide and 2" long. Peel Carrot and cut into strips 2" long and ¼" wide. Cut Daikon into strips ¼" wide and 1" long. PREPARE IN ADVANCE: 1.Bring 3/8pt of water to boil and drop in diced pork. Cook for 10 minutes 2. Cover pork bones with 2½ pt cold water, bring to boil uncovered. Reduce heat and simmer for 30 minutes strain broth. Set aside pork and broth. 3. Bring ⅜ pt water to boil and drop in Konnyaku, return to boil, ans set aside.
4. Steam Shiitake for 4 minutes, discard stalks, slice caps into strips. 5. Peel gobo to make 3 T of peelings, discard root. TO COOK: Drop the Konnyaku into the pan of pork broth and bring to boil over low heat. Add carrot and Daikon strips and raise heat. Bring to full boil , add Sweet potato and mushroom strips. Skim off foam.
Cook for 5 more minutes and, with the back of a spoon, rub in the miso in through a strainer. Stir in MSG. Stir in the Gobo (if used). TO SERVE: Transfer soup to a large serving bowl, sprinkle onions over the top, and add spice.