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Satsuma Jiru (Miso-Flavored Pork And Vegetable Stew)

japanese soups

1/2 lb boned pork 1/4 dice
1 single section canned konnyaku
1 each gobo
1 each 1 slice daikon
4 oz aka miso
1 each green onion
1 lb pork neck bones
2 each shiitake
1 each medium carrot
4 oz sweet potato, pld 1/4 dice
1 pinch msg
1 single 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.

Yield: 6 servings

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