Dango-jiru (だんご汁 (Dango-jiru))
Overview
Dango-jiru is a hearty miso soup from Ōita Prefecture in Kyushu with flat, chewy wheat dumplings. A soft dough of wheat flour, water and salt is rested, then pulled by hand into long, flat strips and dropped into the simmering pot. The broth, made with dashi from dried sardines or shiitake, is filled with vegetables such as burdock root, taro, daikon, carrot, shiitake mushrooms and spring onions, and often a little pork or chicken. It is seasoned with miso, which gives it a rich, warming taste. It is eaten as a whole meal in one bowl, especially in the cold months.
History
Ōita has little flat land for rice, so wheat and other grains were long the everyday food of its farming families, and dango-jiru made the most of them. It is one of the official local dishes of Ōita, chosen among the hundred rural dishes of Japan by the Ministry of Agriculture. Similar soups called hōtō are made in Yamanashi, but dango-jiru is thinner and is pulled by hand.
Main ingredients
Flour dumplings, miso, burdock, taro, shiitake, pork. The soup is built on miso broth with flat dumplings and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Pork soups · More soups from Japan
Recipe
Method
- 130 min
Knead the flour, water and salt into a soft dough, cover and rest for 30 minutes.
- 215 min
Simmer the vegetables and pork in the dashi for 15 minutes.
- 3
Stretch the dough into long, flat strips and drop them into the pot.
- 45 min
Cook for 5 minutes, until the dumplings float and are chewy.
- 5
Dissolve the miso in the broth, add the spring onions and serve.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
