Recipe by: Sachika Takao
Source: Family Recipe
Serves: 4 – 6
- 1 liter homemade Dashi broth (see below)
- 2 Tbsp light soy sauce
- 1 tsp salt
- ½ pack silken tofu, cut in small cubes
- ½ pack mizuna (Japanese greens, see photo)
- 1 pack Japanese toasts, soaked in cold water
Ingredients (Homemade Dashi)*
- 10 g Konbu (a kind of seaweed, see photo)
- 20 g Katsuobushi (bonito flakes, see photos)
- 1 liter filtered water
Instructions (Homemade Dashi Broth)
- Gently clean the kombu with a damp cloth without removing the white powdery “umami” substances. Do not wash the kombu.
- Make a couple of slits on the kombu.
- Put the kombu and the filtered water in a saucepan. If you have time, soak it for 30 mins at room temperature or up to half a day in the fridge. Kombu’s flavor comes out naturally from soaking in the water. If you don’t have time skip this process.
- Slowly bring to a boil over medium-low heat, skimming the surface occasionally.
- Just before boiling, remove the kombu (if you leave the kombu inside, the Dashi will become slimy and bitter).
- Turn off the heat to let the Dashi cool down a bit.
- Add the katsuobushi (bonito flakes) and bring to boil again, skimming occasionally.
- Once the Dashi is boiling, reduce the heat, simmer for just 30 seconds, and turn off the heat.
- Let the katsuobushi sink to the bottom, about 10 min.
- Strain the dashi through a sieve lined with a thin cloth or paper towel.
- Slowly reheat the Dashi broth; turn off the fire before it boils.
- Meanwhile, soak the Japanese toasts in water to make them grow and become soft.
- Clean and cut the mizuna into 3 cm pieces.
- Put the tofu, mizuna and bread in serving bowls.
- Mix the soy sauce and salt in the Dashi and pour the broth in the serving bowls.
Note: You can eat the cooked kombu: cut in thin strips and mix with soy sauce and sesame seeds. Serve onto of rice. You can also eat the discarded bonito flakes.
Download PDF here: Japanese Osuimono Soup with Homemade Dashi Broth Sachika Takao