Ingredients
1/2 lb boned pork 1/4 dice
1 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 pinch msg
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 & Vegetable Recipe brought to you by Recipe Ideas
Categories: Japanese; Meat; Pork; Vegetable
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Transcribed cooking instructions as a concept can be tracked way back into the distant past, certainly as far back as the early Egyptians, and quite possibly further than that. Having said that, these, ancient cookbooks were just basic pictorial instructions for preparing food.
Interestingly, the oldest recipe in existence, according to academics are some ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Closer to modern times, there were two recipe books which date from the 1300s - a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian food that we all know today, but instead recipes for the types of meals prepared for the rich and wealthy people of those days. During the succeeding few centuries, the rich and powerful families of Wesstern Europe competed to serve up the most exotic meals, and as a consequence, chefs and their recipes were much in demand. However, it wasn`t until the 1800s that haute cuisine and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and writing down the recipes of their peers. Like it or not, the introduction of television brings us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Satsuma Jiru (Miso Flavored Pork & Vegetable recipe.
