Potato Dumpling Soup
The kids may enjoy helping you prepare this soup, which brings out the natural sweetness of the potatoes.
Photographed by Shin Ebisu
Calorie count is per serving
Ingredients (Serves 2)
- 1 potato (approx. 130 g)
- 3 tbsp potato starch
- 2 tsp water
- 1 rounded salt
- 50 g pork loin (thinly sliced)
- 20 g carrot
- 1/3 block konnyaku (approx. 50 g)
- 4 cm gobo burdock root (approx. 20 g)
- 1 tbsp sake
- 500 ml water
- 2 tsp usukuchi soy sauce
- 2 tsp mirin
- 1 pinch salt
- 2 hoso-negi green onions (chopped)
- Rice vinegar
- 1 tsp vegetable oil
Prepare the potato dumplings. Cover the unpeeled potato with plastic wrap and microwave (600W) for five minutes. Peel while hot, and mash. Add [A] and knead by hand until the mixture comes together. Divide into eight equal portions and form into balls.
Pack the balls firmly to speed up the cooking process. Also easier to pick up with chopsticks.
Cut the pork into 1 cm strips.
Cut the carrot into thin rectangles 1cm wide and 4 cm long. Same with the konnyaku. Blanch the konnyaku in lightly salted boiling water and drain. Cut the gobo diagonally into thin slices and soak in vinegar water for a few minutes.
Heat the vegetable oil in a pot and stir-fry the pork. When the strips have separated, add the carrots, konnyaku and gobo. Sprinkle with a little salt and continue stir-frying until coated in oil. Add the sake and water in [B].
Bring to a gentle boil and skim the surface scum. Simmer over medium heat for 3-4 minutes. Stir in the rest of [B] and add the potato dumplings.
Once the dumplings float to the surface and are lustrous, they're done.
Simmer for 4-5 minutes until the dumplings are done. Serve in individual bowls and sprinkled with chopped hoso-negi.