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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

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)

Directions

  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.

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