Grandma's Recipes 
埼玉県 
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Japanese Grandma's Hearty Flour Dumpling Soup (Suiton Jiru - Tochigi Style)
This Tochigi version of suiton showcases the dish's roots as a practical, filling meal born from Japanese grandmothers' resourcefulness. When rice was scarce or vegetables needed using up, grandma would whip up a big pot of this hearty soup with whatever was in the fridge, stretching simple ingredients into a complete, satisfying meal.
🧂 Ingredients
servings
* In traditional Japanese grandma cooking, measurements are approximate — think of them as guidelines rather than exact amounts.
| Vegetables | |
| Satoimo (taro root) | 3個 (approx. 120〜180g) (Can substitute with small waxy potatoes) |
| Naga-negi (long green onion) | 3本 (approx. 300g) |
| Gobo (burdock root) | 1本 (approx. 150〜180g) (Shaved into thin strips) |
| Daikon radish | 1/4本 (approx. 200〜250g) |
| Dumpling Dough | |
| Cake flour (or all-purpose flour) | 200g |
| Water | 100ml (Add gradually) |
| Salt | ふたつまみ |
| Seasonings | |
| Soy sauce | 大さじ3〜4 |
| Dashi stock | 適量 |
👩🍳 Instructions
- 1
Slice the vegetables into thin quarter-rounds. Shave the burdock root into thin strips and soak in water to remove bitterness.
- 2
In a bowl, combine the flour and salt. Gradually add water while mixing until the batter is smooth.
- 3
Put the dashi stock and root vegetables in a pot and bring to a boil. Skim any foam and simmer until vegetables are tender.
- 4
Season with soy sauce. You can also add a little sugar or mirin if you like.
- 5
Using a wet spoon, scoop bite-sized portions of batter and drop them into the simmering soup. When the dumplings float to the surface, they're done!
📖 Memories & Stories
Grandma made this whenever rice was running low. She always cooked by eye, which really impressed me. It was packed with vegetables - she'd say, 'This'll fill you right up!' It's one of my most treasured food memories.
Source: Learned directly from grandmother (Submitted by: るり)
🍽 Cultural Background
Suiton is a humble dish of flour dumplings in soup, widely known as a wartime rice substitute. But in many households, it has been passed down as beloved everyday home cooking. Making it 'by eye' without measuring is part of the tradition - each grandmother's intuition creating a unique family flavor that cannot be replicated from a recipe alone.
