Oita Prefecture

Dango Jiru (dumpling soup)

Dango Jiru (dumpling soup)
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  • Image provider: Oita Prefecture

  • Image provider: Oita Prefecture


Ingredients (For 6 persons)

  • wheat flour 500g
  • salt 13g
  • Water 250cc
  • Dashi stock (dried sardines and kelp) As needed
  • Daikon radish about 10cm
  • carrot 1
  • burdock root 1
  • Taro 5 pieces
  • pork 150g
  • small green onion As needed
  • Miso paste 150g

How to cook

  • 1. Mix flour with salt and add water gradually.

  • 2. Knead well. Add water while checking the condition of the flour, and do not add all at once.

  • 3. Knead until the dough no longer sticks to your hands, then roll into a ball.

  • 4. Wrap the dough in a wet dish towel and let it stand for about 1 hour.

  • 5. After letting it rest, make into sticks and tear into thumb-sized pieces.

  • 6. Spread the dough with the palm of your hand, cover with a wet dish towel, and let rise for another hour.

  • 7. Stretch the dumplings with your hands, drop them into a pot of boiling water and boil.

  • 8. Put the boiled dumplings in a colander and rinse them in cold water to remove any sliminess.

  • 9. Prepare soup stock using iriko (dried sardines) and kombu (kelp).

  • 10. Boil taro with the skin on, peel, and cut into bite-size pieces about 7 to 8 mm thick.

  • 11. Cut burdock root into small pieces and soak in water.

  • 12. Peel carrots and cut into large pieces.

  • 13. Peel radish and cut into large pieces.

  • 14. Boil chopped vegetables in broth. Add pork cut into bite-size pieces.

  • 15. Once the ingredients are cooked, season with miso and add the dango.

  • 16. Serve in a bowl and sprinkle with chopped small green onions.

Recipe Arrangements

In the old days, dumplings were put directly into the pot of soup. This is still often the case today.

provider : "Oita's Local Cuisine for the Next Generation" (Japanese only)

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.