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
The History of Recipes
We can track the history of meal recipes back into the distant past, in fact as far back into history as the ancient Egyptians, and possibly even further. In practice though, mostly, these ancient records were just very simple hieroglyphic instructions for preparing meals.
Later, there are some books which date from the 1300s : a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the spicy food that is popular today, but rather descriptions of the types of meals on the tables of the upper classes of those days. By the advent of the 20th century, cookery publications are greatly in demand as a result of increased literacy, leisure time and having more money to spend. |
We hope you enjoy this Satsuma Jiru (Miso Flavored Pork & Vegetable recipe.
