1/2 lb boned pork 1/4 dice
1 section canned konnyaku
1 gobo
1 1 slice daikon
4 oz aka miso
1 green onion
1 lb pork neck bones
2 shiitake
1 medium carrot
4 oz sweet potato, pld 1/4 dice
1 pinch msg
1 hichimi togarishi
A Recipe for
Satsuma Jiru (Miso-Flavored Pork & Vegetable
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
| Jay Leno |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
This Recipe for Satsuma Jiru (Miso-Flavored Pork & Vegetable is one of thousands in the Recipes-to-go Asian Cookbook.
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
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High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
He was a very valiant man who first adventured on eating oysters. |
| James I |
This is a recipe for Satsuma Jiru (Miso-Flavored Pork & Vegetable from the recipe cookbook of Recipes-to-go (Asian)
Hunger is the best sauce in the world. |
| Cervantes |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
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 & Vegetable Recipe brought to you by Recipes To-Go