RECIPES OF JAPAN

Satsuma Jiru (Miso-Flavored Pork & Vegetable)

Ingredients

1/2 lb

1 lb

1 section

2

1

1 medium

1 slice

4 oz

4 oz

1 pinch

1

1

Boned pork (diced 1/4 inch)

Pork neck bones
Canned konnyaku (cut into strips 1/4" wide and 2" long)
Shiitake
Gobo
Carrot (peel and cut into strips 2" long and 1/4" wide)
Daikon (cut  into strips 1/4" wide and 1" long)
Sweet potato (pealed & diced 1/4 inch)
Aka miso
MSG
Green onion
Hichimi togarishi

1. Bring 3/8 pt of water to boil and drop in diced pork and cook for 10 minutes
2. Cover pork bones with 2 1/2 pt cold water, bring to boil uncovered
3. Reduce heat and simmer for 30 minutes  and strain broth
4. Set aside pork and broth
5. Bring 3/8 pt water to boil and drop in konnyaku, return to boil, and set aside
6. Steam shiitake for 4 minutes, discard stalks, slice caps into strips
7. Peel gobo to make 3 T of peelings, discard root
8. Drop the konnyaku into the pan of pork broth and bring to boil over
   low heat
9. Add carrot and daikon strips and raise heat
10. Bring to full boil , add sweet potato and mushroom strips
11. Skim off foam and cook for 5 more minutes and, with the back of a spoon, rub in the miso in through a strainer
12. Stir in MSG
13. Stir in the gobo (if used)
14. Transfer soup to a large serving bowl, sprinkle onions over the top, and add spice