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Satsuma Jiru (Miso-Flavored Pork and Vegetable Stew)















Trans-fat Free, Good source of fiber


½ pound pork
boned, 1/4 inch diced
1 pound pig necks
1 each konjac
2 each mushrooms, shiitake
1 each burdock
1 medium carrots
1 each daikon (chinese icicle radish)
1 inch slice
4 ounces sweet potatoes, or yams
1/4 inch dice
4 ounces miso paste
1 pinch monosodium glutamate
1 each scallions, spring or green onions
1 x spices
hichimi togarishi


Cut Konnyaku into strips ¼ inch wide and 2 inch long.

Peel Carrot and cut into strips 2 inch long and ¼ inch wide.

Cut Daikon into strips ¼ inch wide and 1inch long.

PREPARE IN ADVANCE: Bring ⅜ pint of water to boil and drop in diced pork.

Cook for 10 minutes.

Cover pork bones with 2½ pint cold water, bring to boil uncovered.

Reduce heat and simmer for 30 minutes strain broth.

Set aside pork and broth.

Bring ⅜ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 15530% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 893mg 37%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 29g
Vitamin A 99% Vitamin C 28%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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