Recipe by: Sachika Takao

Source: Family Recipe

Serves: 4 – 6

Ingredients (Osuimono)*

  • 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.

Instructions (Osuimono)

  • 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

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