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  Added: Apr 12, 2007  •  Visited (416)  •  Print version Print this recipe (44)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Miso - Flavored Pork - And - Vegetable Stew
(Satsuma Jim)
What You Need:
  • ½ pound boned loin of pork, cut into ¼-inch dice
  • 1 pound pork neck bones
  • 1 section canned konnyaku (gelatinous vegetable root), cut into strips ¼ inch wide and 2 inches long
  • 2 shiitake (dried Japanese mushrooms)
  • 1 gobo (burdock), washed(optional)
  • 1 medium-sized carrot, scraped and cut into strips 2 inches long and ¼ inch wide
  • A 1-inch piece daikon (Japanese white radish), scraped and cut into strips ¼ inch wide and 1 inch long, or substitute 1 large icicle radish or white turnip, peeled and cut into ¼-inch-wide strips
  • ¼ pound sweet potato, peeled and cut into ½-inch dice
  • ½ cup aka miso (red soy bean paste)
  • MSG
  • 1 scallion, including its green stem, sliced into thin rounds (about ¼ cup)
  • Hichimi togarashi (seven-pepper spice)

    NAGASAKI JIRU (ALTERNATE SEASONING)
  • 6 tablespoons Japanese all-purpose soy sauce
  • MSG
  • 2 tablespoons sake (rice wine)
  • Ground white pepper

  • How To Cook:
    1. In a small pan, bring 1cup of water to a boil and drop in the pork dice. Cook uncovered 10 seconds, then drain and set aside.

    2. In a heavy 4-quart pot cover the pork bones with 6½ cups of cold water. Bring to a boil uncovered, then reduce the heat to its lowest point and simmer for 30 minutes, skimming off the foam as it rises to the surface.

    3. Strain the broth through a sieve lined with a double thickness of cheesecloth or a clean cloth napkin. Return the broth to its pot and set aside.

    4. In a 1-quart saucepan, bring 1 cup of water to a boil and drop in the konnyaku. Return to the boil, then drain immediately and set aside.

    5. Steam the mushrooms for 4 minutes in an Oriental steamer or in the steamer substitute. While the mushrooms are still hot, cut away and discard the stems and slice the caps into the thinnest possible strips. Cool to room temperature.

    6. If you are using the gobo, peel it with a rotary vegetable peeler to make ¼ cup of peel. Discard the root.

    7. Drop the konnyaku into the reserved pot of pork broth and over moderate heat bring to a slow boil. Add the carrot and daikon strips and raise the heat.

    8. Bring to a full boil, and add the diced sweet potato and mushroom strips. Skim off the foam with a large spoon and add the pork.

    9. Cook 5 minutes, then reduce the heat to moderate and, with the back of a spoon, rub the miso through a sieve directly into the soup. Stir in a few sprinkles of MSG. Stir in the optional gobo peelings just before serving.

    10. Transfer the soup to a large serving bowl, sprinkle scallions over the top and add a few sprinkles of seven-pepper spice.

    TO MAKE NAGASAKI JIRU:
    1. Omit the aka miso flavoring. In its place, stir in 6 tablespoons of soy sauce.

    2. Lower the heat and add a sprinkle of MSG.

    3. Stir in the sake, and the optional gobo peelings.

    4. Serve, substituting a few sprinkles of white pepper for the seven-pepper spice.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Herbs & Spices » Miso
    Main Ingredient » Condiments » Soy Sauce
    Dish » Stew

     





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