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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
Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)
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.
