Recipe - Satsuma Jiru (Miso-Flavored Pork And Vegetable Stew)

One half pound Boned Pork 1/4" Dice
Section Canned Konnyaku
1 Gobo
1 1" Slice Daikon
4 ounce Aka Miso
1 Green Onion
1 pound Pork Neck Bones
2 Shiitake
1 Medium Carrot
4 ounce Sweet Potato, Pld 1/4" Dice
1 pn MSG
Hichimi Togarishi

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 minced pork. Cook for 10 minutes
2. Cover pork bones with 2 One half 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 "RecipesThe Cooking of Japan" from TimeLife International, c1965.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip