Satsuma Jiru (Miso-Flavored Pork and Vegetable Stew)

Ingredients

Directions

Cut Konnyaku into strips 1/4 inch wide and 2 inch long.

Peel Carrot and cut into strips 2 inch long and 1/4inch wide.

Cut Daikon into strips 1/4inch wide and 1inch long.

PREPARE IN ADVANCE: Bring 3/8 pint of water to boil and drop in diced pork.

Cook for 10 minutes.

Cover pork bones with 2 1/2 pint cold water, bring to boil uncovered.

Reduce heat and simmer for 30 minutes strain broth.

Set aside pork and broth.

Bring 3/8 pint water to boil and drop in Konnyaku, return to boil, Steam Shiitake for 4 minutes, discard stalks, slice caps into strips.

Peel gobo to make 3 tablespoons 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.