365 Days Miso Soup
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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 |
Directions
- 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.
- Boil the ingredients of 1 in the dashi stock. After the ingredients are cooked, lower the heat and dissolve the miso.
- 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
Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)
