Satsuma Jiru (Miso-Flavored Pork and Vegetable Stew)

• 1/2 pound pork boned, 1/4 inch diced
• 1 pound pig necks boned
• 1 each konjac canned
• 2 each mushrooms, shiitake
• 1 each burdock
• 1 medium carrots
• 1 each daikon (chinese icicle radish) 1 inch slice
• 4 ounces sweet potatoes, or yams 1/4 inch dice
• 4 ounces miso paste
• 1 pinch monosodium glutamate
• 1 each scallions, spring or green onions
• 1 x spices hichimi togarishi

1. Cut Konnyaku into strips 1/4 inch wide and 2 inch long.
2. Peel Carrot and cut into strips 2 inch long and 1/4 inch wide.
3. Cut Daikon into strips 1/4 inch wide and 1inch long.
4. PREPARE IN ADVANCE: Bring 38 pint of water to boil and drop in diced pork.
5. Cook for 10 minutes.
6. Cover pork bones with 2 1/2 pint cold water, bring to boil uncovered.
7. Reduce heat and simmer for 30 minutes strain broth.
8. Set aside pork and broth.
9. Bring 38 pint water to boil and drop in Konnyaku, return to boil, Steam Shiitake for 4 minutes, discard stalks, slice caps into strips.
10. Peel gobo to make 3 tablespoons of peelings, discard root.
11. TO COOK: Drop the Konnyaku into the pan of pork broth and bring to boil over low heat.
12. Add carrot and Daikon strips and raise heat.
13. Bring to full boil, add Sweet potato and mushroom strips.
14. Skim off foam.
15. Cook for 5 more minutes and, with the back of a spoon, rub in the miso in through a strainer.
16. Stir in MSG.
17. Stir in the Gobo (if used).
18. TO SERVE: Transfer soup to a large serving bowl, sprinkle onions over the top, and add spice.

pork, boned, konjac canned, mushrooms, burdock, carrots, chinese icicle radish, sweet potatoes, paste, monosodium glutamate, scallions

Taken from recipeland.com/recipe/v/satsuma-jiru-miso-flavored-pork-38970 (may not work)