Chobo jiru ｜ Our Regional Cuisines

1. Wash whiskers well, soak in 3 cups of water for about 3 hours, then bring to a boil, drain and remove scum.

2. Add 3 cups of water to 1 and boil to soften, then drain.

3. Wash and soak the watermelon in lukewarm water, cut into 1 cm lengths. Boil, drain well, remove from heat, and squeeze.

4. Make "chobo (dango). Add water to glutinous rice flour a little at a time and knead. When the mixture is the consistency of earlobes, roll out into a stick, cut into 1.5 cm lengths, and shape into a bale.

5. Put the dashi broth on the fire, add the white beans and tsuiki, and when they become soft, add the dashi broth.

6. When the dumplings float to the surface, dissolve in miso.

7. Serve in bowls and sprinkle with hana-katsuo (dried bonito).