Satsuma Jiru (Miso-Flavored Pork And Vegetable Stew) Recipe

Step 1

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.


Step 2

Bring 3/8pt of water to boil and drop in diced pork. Cook for 10 minutes

Step 3

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.

Step 4

Bring 3/8 pt water to boil and drop in Konnyaku, return to boil, ans set aside.

Step 5

Steam Shiitake for 4 minutes, discard stalks, slice caps into strips.

Step 6

Peel gobo to make 3 T of peelings, discard root.


Step 7

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).


Step 8

Transfer soup to a large serving bowl, sprinkle onions over the top, and add spice.

Things You'll Need

  • 1/2lb Boned Pork 1/4
  • 1lb Pork Neck Bones
  • Section Canned Konnyaku
  • 2 Shiitake
  • 1 Gobo
  • 1 Medium Carrot
  • 1 1" Slice Daikon
  • 4oz Sweet Potato, Pld 1/4
  • 4oz Aka Miso
  • 1pn MSG
  • 1 Green Onion
  • Hichimi Togarishi

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