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.

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