Ingredients
1/2 lb boned pork 1/4 dice
1 lb pork neck bones
1 section canned konnyaku
2 shiitake
1 gobo
1 medium carrot
1 1 slice daikon
4 oz sweet potato, pld 1/4 dice
4 oz aka miso
1 pinch msg
1 green onion
1 hichimi togarishi
Directions
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.
Servings: 6 servings
Satsuma Jiru (Miso-Flavored Pork & Vegetabl Recipe brought to you by Recipe Ideas
Categories: Japanese; Meat; Pork
The History of Recipes
Written cooking instructions as an idea can be traced way back into the far past, in truth as far back into recorded history as early Egypt, and potentially, even further back. Having said that, in the main part, these old cookbooks were just very simple hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are some clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote some documents showing how to cook the recipes cooked by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and desserts, a very modern way of dining. Additionally, he informs us how the Romans were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens for example bay, mint and parsley. During the following few hundred years, the powerful and wealthy houses strove to offer the most exotic banquets, and as a result cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that fine cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes common in their social group. By the time we get to the 1900s, cook books are greatly in demand mostly due to increased literacy, more free time and a general increase in wealth. The arrival of television gave us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Satsuma Jiru (Miso Flavored Pork & Vegetabl recipe.
