Recipes - Japanese

Satsuma Jiru (Miso Pork and Vegetable Stew)
Satsuma-Jiru


This full-flavoured pork and vegetable stew will warm you up on a cold winter’s night. A staple and favourite of the people of the Ehime prefecture, it is made with simple ingredients that can be acquired from any grocer. This stew should be everyone’s favourite, so why not make this yours too?
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Japanese









Ingredients:

450g pork loin (or lean meat filler / pork belly bone, diced to ¼in)
80g konnyaku (can be substituted with fried tofu if you can’t find any konnyaku)
1 gobo (burdock root)
1 daikon (sliced to 1in)
120g miso paste
1 stalk spring onion
450g pork neck bones
2 shiitake mushrooms
1 carrot
120g sweet potato (peeled and diced to ¼ in)
Ichimi Togarashi (to taste)




Steps:

Preparation:

  1. Cut konnyaku into strips 1cm wide and 5cm long. Peel carrot and cut into strips of 5cm in length and 1cm in width. Cut daikon into strips of 1cm width and 3cm length. Bring 180ml of water to boil and drop in diced pork. Cook for 10 mins.
  2. Cover pork bones with 1.2lt of cold water, bring to boil uncovered. Reduce heat and simmer for 30 mins, strain the broth. Set aside pork and broth.
  3. Bring 180ml water to boil and drop in konnyaku, return to boil, and set aside.
  4. Steam shiitake for 4 mins, discard stalks, and slice caps into strips.
  5. If you are using fresh gobo, peel the root to make 3 tbsp of peelings, discard root (if the gobo is frozen, take a handful and thaw to room temperature).

Cooking:

  1. Combine diced pork, pork broth, and drop the konnyaku in 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.
  2. Skim off foam.
  3. Cook for 5 more mins and, with the back of a spoon, rub the miso paste in through a strainer.
  4. Stir in the gobo pieces.
  5. When serving, transfer soup to a large serving bowl, sprinkle onions over the top, and add Ichimi Togarashi to taste.

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Satsuma Jiru (Miso Pork and Vegetable Stew)

Satsuma Jiru (Miso Pork and Vegetable Stew)

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This full-flavoured pork and vegetable stew will warm you up on a cold winter’s night. A staple and favourite of the people of the Ehime prefecture, it is made with simple ingredients that can be acquired from any grocer. This stew should be everyone’s favourite, so why not make this yours too?

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Japanese
Ingredients

450g pork loin (or lean meat filler / pork belly bone, diced to ¼in)
80g konnyaku (can be substituted with fried tofu if you can’t find any konnyaku)
1 gobo (burdock root)
1 daikon (sliced to 1in)
120g miso paste
1 stalk spring onion
450g pork neck bones
2 shiitake mushrooms
1 carrot
120g sweet potato (peeled and diced to ¼ in)
Ichimi Togarashi (to taste)

Instructions

Preparation:

  1. Cut konnyaku into strips 1cm wide and 5cm long. Peel carrot and cut into strips of 5cm in length and 1cm in width. Cut daikon into strips of 1cm width and 3cm length. Bring 180ml of water to boil and drop in diced pork. Cook for 10 mins.
  2. Cover pork bones with 1.2lt of cold water, bring to boil uncovered. Reduce heat and simmer for 30 mins, strain the broth. Set aside pork and broth.
  3. Bring 180ml water to boil and drop in konnyaku, return to boil, and set aside.
  4. Steam shiitake for 4 mins, discard stalks, and slice caps into strips.
  5. If you are using fresh gobo, peel the root to make 3 tbsp of peelings, discard root (if the gobo is frozen, take a handful and thaw to room temperature).

Cooking:

  1. Combine diced pork, pork broth, and drop the konnyaku in 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.
  2. Skim off foam.
  3. Cook for 5 more mins and, with the back of a spoon, rub the miso paste in through a strainer.
  4. Stir in the gobo pieces.
  5. When serving, transfer soup to a large serving bowl, sprinkle onions over the top, and add Ichimi Togarashi to taste.

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