Title: Satsuma Jiru (MisoFlavored Pork & Vegetable Stew)
Categories: Ethnic Meat Soup
Yield: 6 Servings
| 1/2 | lb | Boned Pork 1/4" Dice |
| | | 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 | pn | MSG |
| | | Hichimi Togarishi |
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.