Cuisines : Dangojiru: A Traditional Japanese Soup - how to make

 





Dangojiru (だんご汁) is a hearty, traditional Japanese soup featuring dumplings (dango) made from wheat flour. Originating in regions like Kyushu and Oita, this dish is cherished for its comforting warmth and wholesome ingredients, often enjoyed during colder months.


Cultural Significance:

Dangojiru is considered a homely dish, deeply rooted in Japan’s rural culinary traditions. It reflects simplicity and resourcefulness, as it utilizes readily available ingredients.


Core Components:

The soup typically includes dango (hand-kneaded dumplings), root vegetables like carrots and daikon, mushrooms, tofu, and miso or soy-based broth.


Flavor Profile:

It is savory and umami-rich, with a balance of soft, chewy dumplings and earthy vegetables.


How to Prepare Dangojiru


Ingredients (Serves 4)


1. For the Dango (Dumplings):

200g (1 ½ cups) wheat flour

100ml (6–7 tablespoons) water (adjust as needed)

A pinch of salt


2. For the Soup Base:

1 liter (4 cups) dashi stock (or water with dashi powder)

2–3 tablespoons miso paste (adjust to taste)

1 tablespoon soy sauce


3. Vegetables and Add-ins:

1 carrot, sliced into thin rounds or matchsticks

½ daikon radish, thinly sliced

100g shiitake mushrooms or enoki

½ block firm tofu, cubed

1 small sweet potato, peeled and diced

Optional: sliced green onions for garnish



Preparation Steps


1. Make the Dango (Dumplings):

In a mixing bowl, combine wheat flour and a pinch of salt.

Gradually add water while kneading until it forms a smooth, elastic dough.

Cover with a damp cloth and let it rest for 15–20 minutes.

Divide the dough into small pieces (about the size of a cherry) and flatten them slightly to form thin disks.


2. Prepare the Vegetables:

Wash, peel, and cut the vegetables into uniform, bite-sized pieces.

Rehydrate dried mushrooms, if using, by soaking in warm water for 10 minutes.


3. Cook the Soup Base:

Bring the dashi stock to a gentle boil in a large pot.

Add the carrot, daikon, sweet potato, and mushrooms. Simmer for 5–7 minutes until the vegetables begin to soften.


4. Cook the Dumplings:

Add the prepared dango to the simmering soup. Stir gently to prevent sticking.

Allow the dumplings to cook for 5–7 minutes or until they float to the surface.


5. Season the Soup:

Lower the heat to prevent boiling and dissolve the miso paste into the soup using a ladle. Add soy sauce for additional flavor.


6. Final Additions:

Gently stir in the tofu cubes and cook for 2–3 minutes.

Taste and adjust seasoning, if necessary.


7. Serve:

Ladle the soup into bowls, ensuring each bowl has a mix of dumplings, vegetables, and broth. Garnish with sliced green onions.


Tips for Success

For a gluten-free version, substitute wheat flour with rice flour or gluten-free flour.

Adjust the consistency of the dumpling dough by adding water or flour as needed.

You can personalize the soup by adding seasonal vegetables or proteins like chicken or seafood.

Dangojiru is a versatile and satisfying dish, perfect for a cozy meal. Would you like additional variations or ingredient substitutions?


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