Mikka no dango jiru ｜ Our Regional Cuisines

1. Soak zuiki in water for about half a day, then rehydrate and cut into 1 to 2 cm ( 0.4~0.8 inches) lengths as desired. (Discard the rehydrated water as it contains scum.)

2. Cut gobou(=Burdock root) into small pieces and soak in water for a while to remove the scum.

3. Drain off the oil from the thick fried tofu and cut into 1 to 2 cm ( 0.4~0.8 inches) cubes.

4. Put glutinous rice flour in a bowl and knead it with a little water or hot water to make it as firm as an earlobe. Roll into a bite-sized ball and lightly press down the center with your finger to make a hollow.

5. Pour dashi (=Japanese soup stock) into a pot, add gobou(=Burdock root) and zuiki and simmer. When gobou and zuiki become soft, add thick fried tofu and dumplings.

6. When the dumplings are cooked and float to the surface, add miso and turn off the heat.

7. Serve in bowls and top with bonito flakes if desired.