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Dango-jiru
Dango-jiru (dumpling soup) is a specialty of Oita Prefecture. It contains various ingredients and will satisfy you.
Ingredients (4 servings)
| Flour | 300 g |
|---|---|
| Salt | 1/2 teaspoon |
| Water | 170 cc |
| Chicken | 80 g |
| Pumpkin | 1/4 |
| Taro | 1 |
| Aburaage (Deep-fried tofu) | 1 piece |
| Daikon radish | 1/4 |
| Carrot | 1/2 |
| Shichimi-togarashi (Japanese mixed spices) | A dash |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)
Directions
- Mix the flour, salt and water and knead well. Make the dough into a thick rod of about 2 cm in diameter. Cut the dough into pieces in the size of your thumb. Keep the dough in a refrigerator for about an hour. Cut the aburaage into strips and the other ingredients into proper sizes.
- Bring the dashi stock to a boil and add the ingredients. After the ingredients are cooked, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the shichimi-togarashi sprinkled.
★ A Note
The umami (good taste) of daikon, carrot, pumpkin, chicken and aburaage makes the miso soup tastier. You can add other root vegetables.
