Ogousan Dango-jiru（Glutinous rice flour dumplings in soup) ｜ Our Regional Cuisines

1. Prepare Dangos. Knead glutinous rice flour gradually with water until it reaches the firmness of an earlobe, then shape it into bite-sized balls.

2. Bring a pot of water to a boil, and after boiling the Dangos from step 1, cool them by rinsing in cold water.

3. Cut the pork and vegetables into bite-sized pieces. Rehydrate the dried shiitake mushrooms in water, remove the stems, and thinly slice them.

4. Heat vegetable oil in a pot and stir-fry the pork. Once cooked, add Gobou, carrots, Daikon radish, onion, and the rehydrated Dried shiitake mushrooms in that order, and stir-fry until they become glossy.

5. Add Dashi to step 4 and, once it comes to a boil, add the Dangos from step 2. After bringing it to a brief boil, turn off the heat and dissolve miso. Finally, sprinkle finely chopped green onions on top.