Gunma Suiton

Quick answer

Total time: 50 min
Level: Easy
Servings: 4 servings
Ingredients: 11

About this dish

Gunma suiton is a wheat dumpling soup made by stirring flour with water into a soft batter that can be dropped from a spoon directly into dashi containing daikon, carrot, taro, shiitake, scallion, and aburaage.

Gunma's long history of double-cropping rice and wheat produced many flour dishes, and suiton became an everyday staple and rice substitute in times of shortage because its dough needs no rolling or cutting. Regional names include tocchanage-jiru, tsumerikko, otsuyu-dango, and nejikko. The spoonfuls are added only after the vegetables are mostly tender and then boiled until no raw flour remains at their centers.

Ingredients (4 servings)

Ingredient	Amount	Unit
all-purpose flour	150	g
dough water	150	ml
daikon	60	g
carrot	40	g
taro	2	piece
shiitake	2	piece
scallion	0.5	piece
aburaage	1	piece
soy sauce	2.5	tbsp
mirin	1	tbsp
dashi	800	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

4 steps

1

Step

Add 150ml water to 150g flour in 3 additions and stir 2 minutes.

Rest 10 minutes when batter drops slowly from a spoon.
2

Prep

Cut daikon, carrot, peeled taro, shiitake, and aburaage bite-size and scallion to 1cm.
3

Control

Simmer vegetables and aburaage in 800ml dashi for 15 minutes.

When a chopstick enters taro halfway, drop batter by spoonfuls.
4

Season

When boiling again, add mirin and soy sauce and cook 6 minutes.

If a cut dumpling has no dry flour, add scallion and cook 1 minute.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Soft flour batter dropped directly from a spoon
Finish cue: When boiling again, add mirin and soy sauce and cook 6 minutes.
Avoid this: Do not knead; a spoon-droppable batter keeps dumplings tender.
Substitution: Gunma's long history of double-cropping rice and wheat produced many flour dishes, and suiton became an everyday staple and rice substitute in times of shortage because its dough needs no rolling or cutting.