| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Japanese | Japanese, Soups | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Boned Pork 1/4" Dice |
| Section Canned Konnyaku | ||
| 1 | Gobo | |
| 1 | 1" Slice Daikon | |
| 4 | oz | Aka Miso |
| 1 | Green Onion | |
| 1 | lb | Pork Neck Bones |
| 2 | Shiitake | |
| 1 | Medium Carrot | |
| 4 | oz | Sweet Potato, Pld 1/4" Dice |
| 1 | pn | MSG |
| Hichimi Togarishi |
INSTRUCTIONS
Cut Konnyaku into strips 1/4" wide and 2" long. Peel Carrot and cut into strips 2" long and 1/4" wide. Cut Daikon into strips 1/4" wide and 1" long. PREPARE IN ADVANCE: 1.Bring 3/8pt of water to boil and drop in diced pork. Cook for 10 minutes 2. Cover pork bones with 2 1/2 pt cold water, bring to boil uncovered. Reduce heat and simmer for 30 minutes strain broth. Set aside pork and broth. 3. Bring 3/8 pt water to boil and drop in Konnyaku, return to boil, ans set aside. 4. Steam Shiitake for 4 minutes, discard stalks, slice caps into strips. 5. Peel gobo to make 3 T 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. From "Recipes-The Cooking of Japan" from Time-Life International, c1965. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip
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