Satsuma Jiru (Miso-Flavored Pork and Vegetable Stew)
boned, 1/4 inch diced
daikon (chinese icicle radish)
1 inch slice
sweet potatoes, or yams
1/4 inch dice
scallions, spring or green onions
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.