1/2 lb boned pork 1/4 dice
1 lb pork neck bones
1 section canned konnyaku
2 shiitake
1 gobo
1 medium carrot
1 1 slice daikon
4 oz sweet potato, pld 1/4 dice
4 oz aka miso
1 pinch msg
1 green onion
1 hichimi togarishi
A Recipe for
Satsuma Jiru (Miso-Flavored Pork & Vegetabl
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This is a recipe for Satsuma Jiru (Miso-Flavored Pork & Vegetabl from the recipe cookbook of Recipes-to-go (Asian)
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Food Tip |
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Cut Konnyaku into strips 1/4" wide and 2" long. Peel Carrot and cut
into strips 2" long and 1/4" wide. Cut Daikon into strips 1/4" 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 2
1/2 pt cold water, bring to boil uncovered. Reduce heat and simmer
for 30 minutes strain broth. Set aside pork and broth. 3. Bring 3/8
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.
Serves: 6
Satsuma Jiru (Miso-Flavored Pork & Vegetabl Recipe brought to you by Recipes To-Go