Ishikawa's local recipe "Metta-jiru

We introduce local recipes that allow you to enjoy a little bit of the feeling of traveling while staying at home. This time, we made "Metta-jiru" from Ishikawa Prefecture. This soup is filled with sweet potatoes, pork, and root vegetables.

rice ball soup with minced Welsh onions, miso, soy sauce, etc. (type of miso soup)

Ingredients

150 g pork belly
1/4 radish
1/2 carrot
1/4 burdock root
100 g konnyaku
1/2 sweet potato
1 bag of shimeji mushrooms
1/4 leek
1 piece of deep-fried tofu
500 ml water
2 teaspoons granulated Japanese soup stock
2 tablespoons miso

Directions

1. cut daikon, carrot and sweet potato into chunks, burdock root into thin strips, leek into diagonal slices, and fried tofu into strips. Cut pork and konnyaku into bite-size pieces.


Boil water (not included in the quantity) in a pot and boil konnyaku for 3 minutes. Drain in a colander.


Add pork, daikon radish, carrot, and burdock root to the pan and saute briefly over medium heat. Add water and granulated Japanese soup stock, cover, and simmer over low heat for 10 minutes. Remove any scum that comes out.


4. add sweet potatoes, loosely chopped shimeji mushrooms, green onions, deep-fried tofu, and konnyaku, and cook for about 5 minutes.


5. Turn off the heat, stir in miso, and bring to a simmer.

How does the soup taste?

Because of the inclusion of sweet potatoes, it is a little sweeter than the familiar pork miso soup. The miso combines the natural, dusty flavor of root vegetables, the richness of pork, and the umami of fried tofu and mushrooms into a single dish. The dashi (Japanese soup stock) is also effective, giving it a nostalgic flavor even if you are not from Ishikawa.


The "metta-jiru" is full of ingredients and is very satisfying. One bowl of this soup will fill both your stomach and your heart.