365 Days Miso Soup

Kumamoto Dago-jiru

Kumamoto Dago-jiru

Dago-jiru is a local stew of Kumamoto Prefecture. It contains dumplings (dango) and plenty of ingredients and is very satisfying.

Ingredients (4 servings)

Dango (8)
Flour 100 g
Water 75 cc
Taros 2
Carrot 1/3
Burdock 10 cm
Shiitake mushrooms 2
Yuzu-kosho (Yuzu and pepper paste) 1 teaspoon
Dashi stock 800 cc
Miso 3-1/2 tablespoons


  1. Add the water in the flour and mix and knead well. Make 8 dango from the dough. Cut the taros, carrot, burdock and shiitake mushrooms into proper sizes.
  2. Boil the ingredients of 1 in the dashi stock. After the ingredients are cooked, lower the heat and dissolve the miso.
  3. Serve the miso soup in bowls with the yuzu-kosho on top.

★ A Note
Dango in this miso soup wears the umami (good taste) of taros, carrot, burdock and shiitake, making it tastier.

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)