Japanese cuisine · Soups & Stews

Dangojiru

Farmhouse stew from Oita with hand-pulled flat wheat dough bands, pumpkin, carrot and dark miso.

Ingredients · for 4 servings

• 300 g wheat flour
• 150 ml water
• 1 tsp salt
• 1 piece pumpkin (300 g)
• 2 carrots
• 200 g daikon radish
• 150 g black salsify or parsnip (traditionally: burdock root/gobo)
• 1.2 l dashi
• 4 tbsp miso paste (dark)
• 1 leek
• 1 tbsp sesame oil

Instructions

1. Mix flour and salt, gradually work in the water and knead for 8 min. into a firm, smooth dough, wrap in foil and let rest for 30 min.
2. Seed the pumpkin and cut into 3 cm pieces, cut carrots and daikon into thin half-moon slices, shave the salsify diagonally into slivers and cut the leek into rings.
3. Heat sesame oil in a large pot, sauté carrots, daikon and salsify for 4 min., then pour in the dashi and simmer for 10 min.
4. Add the pumpkin and cook for another 8 min. until soft but still holding its shape.
5. With damp hands, pinch off walnut-sized pieces of dough, stretch each into a roughly 8 cm long, very thin band and slide it straight into the simmering broth; cook the bands for 8–10 min. until they float to the surface.
6. Dissolve the miso paste in a ladle of broth, stir in with the leek, do not let it boil again, and serve the stew immediately in deep bowls.